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Ilanjiang Silk Road Cuisine

新疆菜 · ⭐ 4.1

No. 330, Tai Hai Road

Dishes

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  Yilanjiang Large Chicken Plate

  Yilanjiang Big Plate Chicken is a dish made with chicken as the main ingredient, combined with potatoes, green peppers, and red peppers. The chicken pieces are stewed with seasonings until tender and flavorful, with a rich sauce. Served in a large bowl, it's called 'Big Plate Chicken'.
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  Traditional Beef Noodles

  Traditional beef noodles are made primarily with noodles and beef. The noodles are boiled and drained, then served with richly stewed beef and a hearty beef broth, garnished with green onions, cilantro, and other seasonings.
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  Spicy Pot Beef Tripe

  Dry Pot Beef Tripe is a dish featuring beef tripe as the main ingredient, accompanied by vegetables like green pepper, red pepper, and onion. After cleaning and boiling, the tripe is sliced and stir-fried with seasonings such as doubanjiang, garlic, ginger, and chili, then finished over high heat to absorb the flavors.
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  Xinjiang Lamb Flatbread

  Xinjiang Naan with Meat is a specialty dish from Xinjiang, primarily made with lamb and naan. The lamb is stewed until tender and juicy, then paired with baked naan, creating a rich flavor where the naan's aroma complements the tender meat. During preparation, the stewed lamb is stir-fried with spices and then roasted together with the naan until golden brown, delivering a unique Xinjiang taste.
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  Stir-Fried Noodles

  Stir-fried noodles are a dish made from noodle slices, vegetables, meat, and other ingredients. The preparation involves boiling the noodle slices, then stir-frying them together with vegetables, meat, and other配料 until fully flavored.
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  Beef Stir-Fried Noodles

  Beef stir-fried noodles is a home-style noodle dish primarily made with tender beef and cooked noodles. The preparation is simple: first, slice and marinate the beef, then cook the noodles to about 80% doneness. Finally, stir-fry the noodles together with the beef and add appropriate seasonings until the noodles and beef are fully blended, resulting in an appealing color.
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  Premium Lamb Spine

  Premium lamb spine ribs are primarily made from lamb vertebrae, blanched to remove odor, then simmered with various spices and seasonings. During preparation,辅料 such as ginger, scallions, star anise, and cassia bark are typically added, slowly stewed over low heat to make the meat tender and the broth rich.
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  Red Willow

  Lamb is the main ingredient in this dish, which is grilled on red willow branches. The lamb is sliced and threaded onto red willow branches, then roasted over charcoal to create tender meat with a unique herbal aroma.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Sour Spicy Taro Noodles

  Sour and spicy fern root noodles are a dish made primarily from fern root noodles, seasoned with vinegar, chili oil, Sichuan pepper, and other condiments. First, the fern root noodles are boiled in water until cooked, then mixed evenly with a prepared sour and spicy sauce.
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  Spicy Lamb Ribs

  Spicy lamb chops are made from lamb ribs, marinated and then pan-fried or stewed. The marinade includes chili, Sichuan pepper, ginger, and garlic to infuse flavor. Cooking preserves the tenderness of the lamb while adding a spicy kick.

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