Maxiang · Loulan Market · Halal Xinjiang Cuisine (Zhao-shang Garden City Store)
新疆菜 · ⭐ 4.5
No. 49, Chazishan Middle Road
Dragon Mate tips
If you are traveling in China to visit Changsha, this restaurant is worth a stop for great food. This restaurant is located at No. 49, Chazishan Middle Road. It is a 新疆菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Traditional Lamb Skewers, Cabbage Stir-Fried with Naan, Hotan Special Milk Tea.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Changsha
- Category: 新疆菜
- Rating: 4.5
- Address: No. 49, Chazishan Middle Road
- Popular dishes: Traditional Lamb Skewers, Cabbage Stir-Fried with Naan, Hotan Special Milk Tea, Cumin Spinach, Xinjiang Hand-Rice
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Dishes
Traditional Lamb SkewersTraditional lamb skewers are made with fresh lamb, cut into uniform small pieces and threaded onto bamboo skewers. After marinating, they are slowly grilled over charcoal until golden and slightly charred, resulting in tender, juicy meat with an aromatic flavor.
Cabbage Stir-Fried with NaanCabbage stir-fried with naan is a specialty dish, primarily made with fresh cabbage and crispy naan. To prepare, wash and shred the cabbage, and cut the naan into pieces. Then, stir-fry the cabbage in a hot oil pan until half-cooked, add the naan pieces, and continue stir-frying until golden and crunchy. Finally, season with salt and seasoning, stir well, and serve.
Hotan Special Milk TeaA traditional beverage from Hotan, made with fresh milk, black tea, and local ingredients like red dates, walnuts, and honey for a rich, sweet flavor.
Cumin SpinachA stir-fried dish of fresh spinach seasoned with cumin and garlic, known for its aromatic and slightly spicy flavor.
Xinjiang Hand-RiceXinjiang hand-pulled rice is a traditional Xinjiang dish made primarily with lamb, carrots, onions, and rice. First, the lamb is stewed until tender, then diced carrots and onions are stir-fried in the pot. Finally, the pre-soaked rice is added and cooked together until it absorbs the rich meat aroma and becomes soft and sticky.
Grilled Lamb Skewers on Red Willow BranchesGrilled lamb skewers made from fresh lamb cubes threaded onto tamarisk branches, marinated and grilled over charcoal. The natural fragrance of the tamarisk blends with the lamb's richness for a unique flavor.
Special Milk Beer YogurtA creative drink blending milk beer and yogurt, featuring a smooth, slightly effervescent taste with a refreshing finish.
Premium Hand-Ripped LambPremium hand-held lamb uses fresh leg or rib meat, soaked to remove blood, then simmered with scallions, ginger, star anise until tender. Eat by tearing with hands and dipping in chili salt or garlic sauce.
Lop Nur Style Grilled FishFresh fish marinated with Lop Nur special spices and grilled over charcoal, resulting in crispy skin and tender flesh. Main ingredients include grass carp or sea bass, seasoned with cumin, Sichuan pepper, and chili.
Lamb Pot SoupA traditional Chinese soup made with lamb and vegetables, slow-cooked in a pot for rich flavor and tenderness.
Ma Xiaojiang Big Chicken PotA spicy and flavorful dish made with chicken, potatoes, and aromatic spices, popular in Xinjiang cuisine.
Maxiaojiang Roasted BunA Xinjiang specialty snack, featuring lamb and onion wrapped in dough and grilled over charcoal, resulting in a crispy crust and juicy filling.