Xinjiang Cuisine Tourism Development

With China’s economic development, people’s living standards rising, tourismis becoming a sunrise industry in the economic life. In recent years, the developmentof the tourism industry showing new growth trends, traditional tourism can not meetthe tourists’ growing knowledge, innovation, divergent psychological needs of thewidespread concern of the food tourism as a new type of tourism by tourists, withlocal characteristics, taste dishes, Cuisines, names point to become a trend in manyplaces, local governments also increased their mining efforts to stimulate thedevelopment of food tourism hot enthusiasm. Golden period in the span of TourismDevelopment, how to fully tap the Xinjiang cuisine and tourism resources will bedeveloped into a competitive highlight of tourism projects, and promote thesustainable development of the food tourism resources and the national traditionalculture has important practical significance.On the basis of the existing research literature on food tourism theory arereviewed, more than all right to travel and related concepts are defined, summarizedthe significance of the characteristics of the food tourism and development of foodtourism. And food rich in tourism resources in Xinjiang as the object of study, theoverall analysis of the tourism resources of Xinjiang cuisine background, constitutethe elements and characteristics of resources, and through the introduction of thedevelopment environment of the food resources in Xinjiang, Xinjiang cuisine andtourism resources to make a regional quantitative evaluation survey, combined withthe findings on the development status of food resources in Xinjiang, as well asdomestic and international tourist market, to work out the development principles forthe development of the tourism resources of Xinjiang cuisine, development strategy,development patterns, and design of fine cuisine theme breaks.