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Liang Lai Xinjiang Cuisine (Yizhang Store)

新疆菜 · ⭐ 4.6

Building 10, Kaifan Archipelago, Kechuang East 3rd Street

Dishes

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  Bamao Cold Noodles

  Bamao cold noodles are made from flour, processed through washing, settling, and steaming to create thin, elastic sheets. Cut into strips and mixed with seasonings. Main ingredients: flour, water, seasoning; common toppings: cucumber ribbons, bean sprouts, chili oil, vinegar, garlic paste, soy sauce.
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  Napa Li Yong

  Napa Li Yong is a stir-fry dish made with beef and vegetables like onions and green peppers. Beef slices are marinated, then stir-fried with vegetables and seasoned with a special sauce. Proper heat control ensures tender, flavorful results.
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  Gobi-style Grilled Lamb Ribs

  Gobi-style grilled lamb ribs made with fresh lamb ribs, marinated with onion, garlic, cumin, and chili powder, then grilled over charcoal. Turned during cooking for even heat distribution, resulting in a crispy exterior and tender interior.
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  Xinjiang Big Plate Chicken

  Xinjiang large plate chicken is a dish made from ingredients such as chicken, potatoes, and chili peppers. First, the chicken is cut into pieces and stir-fried with spices, then vegetables like potatoes and chili peppers are added, and it is slowly stewed until fully flavored. Finally, the sauce is reduced and served on a plate.
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  Xinjiang Lamb Skewers

  Xinjiang lamb skewers, made by cutting lamb with alternating fat and lean into chunks, then threading onto bamboo or metal skewers. During grilling over charcoal, the meat is slowly roasted until charred on the outside and tender inside, while continuously brushing it with a special spice sauce to enhance flavor.
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  Grilled Bun

  Roast包子 is a specialty noodle dish made with flour as the wrapper and filled with lamb, green onions, and other ingredients, then baked in a tandoor. The skin is golden yellow, crispy on the outside and tender inside, with a fresh, savory flavor and rich aroma.
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  Jiang Lai Yogurt

  Jiang Lai yogurt is a dairy product made from fresh milk and优质 yogurt cultures through fermentation. Milk is heated to an ideal temperature, then yogurt cultures are added and sealed for several hours to allow lactic acid bacteria to multiply, forming a thick yogurt with a smooth texture and natural milk aroma.
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  Lamb Skewers on Red Willow Branches

  Lamb or beef is sliced thin, marinated, and grilled on tamarisk branches over charcoal. The burning branches impart a unique aroma, giving the meat a natural woody flavor.
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  Bread-Crusted Lamb Leg

  A dish featuring lamb leg as the main ingredient, coated with breadcrumbs or bread powder and baked. After marinating, the lamb leg is evenly covered with crushed bread and roasted until the crust is crispy and the inside tender. Seasonings like salt, pepper, and herbs may be added to enhance flavor.
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  Nang Diced with Lamb

  Cubed naan stir-fried with lamb, enhanced with onions, carrots, and seasonings, then stewed until flavorful and rich in texture.

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