Close

Hu's Big Plate Chicken Xinjiang Cuisine (Tiyu Street Branch)

新疆菜 · ⭐ 4.4

No. 186 Huaizhong Road

Dishes

• 

  Cold Noodles

  Cold noodles are a dish primarily made from a thin wheat flour dough, steamed and then cooled before being sliced into strips. It is typically served with seasonings such as vinegar, soy sauce, garlic paste, sesame paste, and chili oil, along with accompaniments like cucumber ribbons and bean sprouts, offering a refreshing and smooth texture.
• 

  Big Plate Chicken Noodles

  A hearty dish combining chicken, potatoes, and noodles in a spicy sauce, popular in Xinjiang cuisine.
• 

  Xinjiang Roast Lamb

  Xinjiang grilled lamb mainly uses fresh lamb cut into cubes or slices, marinated with cumin, chili powder, onion, garlic, then grilled on charcoal. The meat is crispy outside and tender inside with rich aroma.
• 

  Chestnut Stir-Fried Greens

  A simple and healthy dish made by stir-frying fresh greens with nuts like peanuts or cashews, offering a crisp texture and savory flavor.
• 

  Grilled Lamb Skewers

  Lamb skewers are made primarily from fresh lamb, cut into uniform small pieces and threaded onto bamboo or metal skewers. After marinating, they are slowly grilled over charcoal, turning frequently to ensure even heating. They are cooked until the surface turns golden brown and the meat becomes tender, releasing a rich aroma.
• 

  Grilled Wheat Gluten

  Grilled gluten is a snack made primarily from gluten. To prepare it, gluten is skewered onto bamboo sticks and grilled over charcoal or in a烤炉. During grilling, it is continuously turned to ensure even heating until the surface turns golden brown and slightly charred, releasing an enticing aroma.
• 

  Classic Big Plate Chicken

  Classic big plate chicken is a dish made primarily with chicken and potatoes, usually simmered together. Chicken is blanched to remove odor, then stir-fried with onions, chili, ginger, and other seasonings before slow-cooking with soy sauce, cooking wine, and star anise until flavorful, then reduced to a glossy finish.
• 

  Old-style Yogurt

  Old-style yogurt is a thick yogurt product made from milk through lactic acid bacteria fermentation. During production, milk is heated for sterilization and then cooled, after which a lactic acid bacteria starter is added and left to ferment for several hours to over ten hours, causing the milk to coagulate into a thick consistency, developing its characteristic sour taste and texture.
• 

  Pineapple Lychee Pork

  A Fujian dish featuring pork, pineapple, and lychee in a sweet and sour sauce.
• 

  Naren Noodles

  Naren noodles are a traditional Mongolian dish made with hand-pulled noodles served in a savory meat and vegetable stew.
• 

  Spiced Roasted Naan

  A spiced flatbread made from flour and yeast, baked until golden and seasoned with spices like cumin and chili powder for a rich, aromatic flavor.

Reviews