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Xi Yun Yi Pin (Xinjiang Zhukuo Ban Dian)

新疆菜 · ⭐ 4.2

Compound of the Xinjiang Uygur Autonomous Region Beijing Office, No. 7 Sanlihe Road

Dishes

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  Big Plate Chicken

  Da Pan Ji is a dish primarily made with chicken, potatoes, and noodles. Chicken is cut into pieces and stewed with spices and seasonings, along with diced potatoes, until fully flavored. Finally, cooked noodles are mixed with the stewed chicken and potatoes to absorb the rich broth.
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  Hand-held Lamb

  Hand-grabbed mutton is a dish primarily made with mutton, typically using tender leg or back meat. The preparation involves cleaning and cutting the mutton into pieces, then marinating it with spices before cooking it using specific methods such as boiling, steaming, or roasting until the meat becomes tender and juicy. It is commonly enjoyed by tearing it apart with hands, often accompanied by dipping sauces to enhance the flavor.
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  Laba Noodles with Fried Meat

  Lazhengzi (Guoyourou Banmian) is a dish made with noodles and sliced pork, onions, green peppers, and other ingredients. The noodles are hand-rolled or machine-pressed and boiled, while the guoyourou is stir-fried with seasonings and mixed with the noodles.
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  Xinjiang Cold Noodles

  Xinjiang cold noodles are a type of chilled noodle skin made primarily from flour. The flour is mixed with water to form a paste, then steamed or boiled, cooled, and sliced into strips. It is then combined with shredded cucumber, shredded carrot, and other vegetables, and dressed with chili oil, vinegar, garlic paste, sesame sauce, and other seasonings before serving.
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  Xinjiang Big Plate Chicken (Small Portion)

  Xinjiang large plate chicken is served in small portions, primarily featuring chicken, potatoes, and wide rice noodles. The chicken is stewed until tender and juicy; the potatoes are cut into chunks and cooked together with the chicken, resulting in a soft and creamy texture; the wide rice noodles absorb the broth, offering a smooth and flavorful experience. The dish is seasoned with soy sauce and spices, delivering a rich Xinjiang flavor.
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  Xinjiang Spicy麻 Chicken

  Xinjiang Spicy麻 Chicken is a traditional Xinjiang dish primarily made with chicken. The preparation involves boiling the chicken until tender, shredding it into细 strips, and then mixing it with Sichuan pepper, chili, and other seasonings to create a unique numbing and spicy flavor.
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  Xinjiang Minced Meat Pilaf

  Xinjiang碎肉抓饭 is made primarily with rice, minced mutton or beef, and seasoned with onions, carrots, tomatoes, and spices such as cumin and chili powder. The ingredients are stir-fried in oil and then simmered with water until the rice is fluffy and the meat is flavorful.
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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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  Willow Stick Lamb Skewers

  Lamb chunks marinated with spices and grilled on willow sticks, resulting in a smoky, aromatic dish.
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  Sandy Onion Egg Stir-Fry

  Scallion egg is a home-style dish mainly made with scallions and eggs. The preparation is simple: first wash and chop the scallions, then beat the eggs. Next, heat a pan with oil, pour in the egg mixture and stir-fry until set. Add the scallion pieces and stir-fry until cooked through, then season with salt.
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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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  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.
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  Grilled Meat Stir-Fried Flatbread

  Kebab stir-fried with naan is made by stir-frying grilled meat (like lamb or beef) with cut naan pieces. Key ingredients include grilled meat, naan, onion, and green pepper, quickly cooked to blend flavors while preserving the meat's aroma and naan's crispiness.
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  Vegetarian Pilaf

  Vegetarian pilaf made with rice, carrots, green peas, and corn, stir-fried and mixed with a touch of oil and seasonings. No meat is used—flavors come from vegetables and spices.
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  Lamb Skewers with Red Willow

  Lamb skewers are made by threading meat (such as lamb or beef) onto red willow branches and grilling over charcoal. During the grilling process, the aroma of the red willow infuses into the meat, adding a unique flavor.
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  Xiyu Cold Noodles

  Xiyu cold noodles are made from wheat flour, served with shredded cucumber and carrot. After steaming and cooling, they're dressed with a special sauce of soy sauce, vinegar, and chili oil, then topped with crushed peanuts and cilantro.
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  Fry Meat Noodles

  Fry meat noodles is a Chinese noodle dish made with pork as the main ingredient, which is fried and mixed with noodles. The main ingredients include pork, noodles, scallions, ginger, and soy sauce, with a fresh and slightly salty taste.
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  Lamb Skewers on Iron Rods

  Skewered lamb made by cutting fresh lamb into pieces and grilling it on iron skewers after marinating. Main ingredients are lamb and seasonings, typically grilled over charcoal or a grill to achieve a crispy exterior and tender interior.
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  Tandoori Steamed Bun

  A馕坑烤包子 is a flatbread filled with lamb and onion, baked in a tandoor oven until the crust is crispy and the filling is cooked through.
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  Fresh Lamb Ribs

  Fresh lamb chops are made from fresh leg meat, marinated with wine, ginger to remove odor, then cooked by pan-frying, grilling or stewing until fully done, preserving the original flavor of the lamb.

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