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Tan Yao Pu Zi (Men Dou Gu Xing Dai Di) - Original Store

新疆菜 · ⭐ 4.5

Room 203, Floors 1–2, Building 4, Courtyard No. 6, Wutong Hui

Dishes

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  Fresh Lamb Liver Served Same Day

  Made from fresh lamb liver, cleaned and sliced, then quickly cooked over high heat for a short time. Typically stir-fried with scallions, ginger, garlic, and seasoned with soy sauce and cooking wine to maintain tenderness.
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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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  Tacheng Crispy Bread Lamb Leg

  Tacheng crispy breaded lamb leg is a dish made by marinating lamb leg and coating it with breadcrumbs before deep-frying, resulting in a crispy exterior and tender interior.
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  Balingou Lamb Shank Stew with Flatbread

  Barkou lamb shank stewed with corn cakes is a dish featuring lamb shank and cornmeal cakes. The lamb is simmered with葱姜蒜 and star anise, then corn cakes are added to absorb the rich broth.
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  Hand-grabbed Tibetan Lamb

  Hand-grabbed lamb is a dish primarily made with Ningxia lamb. The lamb is carefully selected and processed, resulting in tender meat that is free from膻 (mutton odor) and腥 (fishy smell). During cooking, the lamb is simmered to perfection, preserving its delicate texture. When eating, tear the meat by hand and enjoy it with specially prepared seasonings to fully savor the authentic flavor of Ningxia lamb.
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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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  Shawan Large Chicken and Potato Stir-fry

  Shawan large plate chicken is a dish made primarily with chicken and potatoes, typically simmered together using whole chicken or chunks. First, the chicken is blanched to remove odor, then stir-fried with onions, chili, garlic, and ginger, followed by slow cooking with soy sauce, rice wine, and star anise until flavorful, finally reducing the sauce.
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  Tang Sheep Small Jar Yogurt

  Tang Sheep Yogurt is made from fresh Tang sheep meat and优质 milk through fermentation. Milk is placed in small jars and naturally fermented with lactic acid bacteria to create a thick, smooth texture. Some versions add a touch of Tang sheep mince or seasonings for enhanced flavor.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Tandoori Lamb Meat

  Tangkeng lamb meat is made with fresh lamb, marinated with onions, carrots, salt, cumin, and chili powder, then roasted in a traditional tangkeng oven for tender, aromatic results.

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