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Tan Yang Pu Zi · Xinjiang BBQ Experience Center (Men Dou Gu Dian)

Barbecue · ⭐ 4.8

Building 4, No. 6 Courtyard, Longxing South 2nd Road

Dishes

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  Whole Spicy Numbing Chicken

  A whole chicken marinated, fried, and tossed in a spicy numbing sauce made with Sichuan peppercorns, chili, and aromatic spices.
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  Cold Sliced Premium Lamb Shoulder Dish

  Cold sliced premium lamb shoulder dish made from high-quality Tan sheep lamb, finely sliced and served cold, with a tender texture and unique flavor.
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  Hetian Night Market Cangzi Meat

  Hetian night market pot meat is a dish made with lamb as the main ingredient, combined with vegetables like onions and carrots, slow-cooked in a clay pot. The lamb is cut into pieces, added to the pot with seasonings, and simmered over low heat for a long time until tender and flavorful.
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  Kashgar Old Street Roasted Baozi

  Roast baozi is a traditional snack from Kashgar, Xinjiang, made with flour and lamb, seasoned with onions, cumin, and chili powder. The dough is rolled into circles, filled with spiced meat, shaped into half-moons, then baked in a tandoor until golden and crispy.
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  Ningxia Tan Sheep Whole Roast

  Ningxia Tan羊 roasted whole lamb features fresh Ningxia Tan羊肉, marinated and slow-roasted over charcoal. The meat is tender with even fat distribution, resulting in a crispy skin and juicy interior.
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  Small Autumn Ear

  Small Autumn Ear is a cold dish made with wood ear fungus, combined with scallions and ginger. It has a crisp and tender texture, and a fresh taste, suitable for summer consumption.
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  Handmade Shrimp Paste

  Handmade shrimp paste is made from fresh shrimp meat, which is carefully processed to remove shells and veins, then finely chopped into smooth shrimp paste. Through stirring and pounding, the shrimp becomes more elastic. Finally, the shrimp paste is shaped into balls and boiled to achieve a delicate, tender texture.
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  Whole Black-Headed Sheep from Bayanbulak, Xinjiang

  Selected Black-headed sheep from Bayanbulak, Xinjiang, deboned and marinated, then slowly roasted over charcoal using traditional methods. The meat is tender with a crispy skin, preserving its original flavor.
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  Xinjiang Hand-Rice

  Xinjiang 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.
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  Xinjiang Shawan Big Pot Chicken

  Xinjiang Shawan Big Chicken is a traditional Xinjiang dish made primarily with chicken, paired with vegetables such as potatoes and green peppers, and seasoned with various spices and seasonings. Its特色 lies in the tender and juicy chicken, soft and flavorful potatoes, and a rich, hearty sauce.
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  Grilled Lamb Tendons

  Roast lamb tendons is a dish primarily made with lamb tendons as the main ingredient. To prepare it, the lamb tendons are first marinated to absorb flavors, then placed on a grill and slowly roasted over appropriate heat until the outside is crispy while the inside remains tender. During the process, a specially prepared barbecue sauce can be brushed on to enhance the flavor.
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  Master of Grilled Lamb Skewers

  Grilled lamb skewers by the Master of Barbecue use fresh lamb cut into uniform pieces, marinated with salt, cumin, chili powder, and Sichuan pepper, then grilled over charcoal. The result is crispy outside and tender inside with rich aroma.
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  Grilled Lamb with Naan in Clay Oven

  Flatbread oven lamb meat uses fresh lamb, cut into small pieces and marinated with spices, then roasted in a tandoor. Tender with a slightly charred crust and juicy inside, preserving the original flavor.
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  Freshly Made Turpan Grape Naan

  A freshly made Turpan grape naan is a flatbread made from flour, water, yeast, and raisins. Hand-kneaded, fermented, rolled into a circle, then baked in an oven. Sesame seeds may be sprinkled on top for aroma, with raisins inside for a crispy texture and fruity flavor.
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  Sweet Pickled Garlic

  Sugarcane garlic is a traditional Chinese side dish made primarily from fresh garlic. The preparation involves soaking and drying the garlic cloves, then marinating them with sugar, vinegar, and other seasonings until the cloves become transparent and take on an amber color. Sugarcane garlic has a crisp texture and a sweet yet slightly sour taste.
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  Freshly Sliced Boneless Tan Sheep Rib Meat

  Freshly sliced boneless Tan sheep rib meat is made from high-quality Tan lamb, carefully cut and deboned to retain its freshness and tenderness, suitable for grilling, stewing, and other cooking methods.
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  Fresh Cut Tan Sheep Front Leg Meat

  Fresh cut Tan sheep front leg meat is made from high-quality Tan sheep meat, processed by fresh cutting to retain the original flavor. The texture is tender and suitable for stewing or grilling.
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  Yin-Yang Hot Pot

  A double-boiled hot pot is a divided-style hot pot, typically split into two parts: one side with a clear or spicy broth, and the other with a different flavor (such as mushroom soup or tomato soup). Main ingredients include beef, lamb, seafood, vegetables, tofu products, and various meatballs, which are cooked in different broths.
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  Stir-fried Cabbage with Chickpeas

  Cabbage stir-fried with chickpeas is a dish using chickpeas and cabbage as main ingredients. Soak chickpeas in advance or use canned ones, and slice cabbage. Heat oil in a pan, briefly stir-fry chickpeas until slightly golden, then add cabbage and stir well. Season and continue cooking until fully done.
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  Black Currant

  Black currant is a purple berry commonly used for jams, juices, or desserts. Main ingredient is fresh black currant fruit, which is typically washed, cooked with sugar and a little water until thickened, and can be eaten as-is or paired with other ingredients.

Reviews

• Teal_5
  Super fresh ingredients and the owner is seriously generous — like, if you even hint that you're not 100% happy with a dish or the service, they'll comp it on the spot. The service is honestly so good you almost feel bad saying anything negative lol. They grill fresh lamb every day (kao gao yang rou) but you gotta get there early or it's gone. There are three dining areas upstairs and downstairs — all run by the same owner even though the signs outside look a little different — so you can order off any of the three menus from one spot. Super convenient, especially if you're with a group that wants different things. Definitely eat in the west-side downstairs area though. There's a male server there whose service awareness and attitude is just unreal. Honestly the food could be whatever, I'd still recommend coming just to experience how he treats people. I'm not even exaggerating. We ordered some lamb skewers and they came out kinda small, and he just immediately offered us four more for free without us even asking. Like sir, with service this generous I'm genuinely worried about whether this place is making any money haha. But as a customer? Absolutely coming back.