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Ake's Naan Comes · Xinjiang Music Restaurant (Nating Branch)

新疆菜 · ⭐ 4.4

Shops 04–06, Ground Floor, Building 9, Nanting Avenue Commercial Street

Dishes

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  Kashgar Youtazi (Steamed Layered Bread)

  Kashgar Youtazi is a traditional steamed bread from the Kashgar region of Xinjiang, shaped like a pagoda with distinct layers. Main ingredients include wheat flour, sheep tail fat or vegetable oil, salt, and yeast. The fermented dough is rolled thin, brushed with melted fat, sprinkled with salt, rolled up, coiled into a pagoda shape, proofed, and then steamed. The finished bread is white and glossy, with a soft, moist texture, rich layers, and a subtle savory aroma from the fat.
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  Kashgar Special Yogurt Ice Shave

  A refreshing dessert made by shaving frozen yogurt and topping it with fruits, honey, and nuts—popular in Kashgar for its cool, tangy flavor.
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  Kashgar Pot Meat

  Kashgar pot meat is a specialty dish from the Kashgar region of Xinjiang, made with lamb and vegetables slow-cooked in a clay pot, resulting in tender meat and rich broth.
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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 Dry-Fried Noodles

  Xinjiang dry-fried noodles are made with noodles, onions, carrots, green peppers, and beef or mutton. The noodles are boiled, drained, then stir-fried with the meat and vegetables until slightly crispy and infused with flavor.
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  Xinjiang Baked Bun

  Xinjiang baked buns are made primarily from lamb, green onions, and flour. The lamb and green onions are mixed with seasonings to form the filling. The dough is fermented, rolled into round wrappers, filled, sealed, and then baked in a pan until golden and crispy.
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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 Fried Meat Noodles

  Xinjiang fried meat noodles is a dish made with beef or mutton as the main ingredient, combined with vegetables such as onions and green peppers. After stir-frying, it is mixed evenly with noodles. To prepare, slice the meat and marinate it with seasonings, then stir-fry it together with the vegetables. Finally, mix it with boiled noodles and season before serving.
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  Rose Jam Naan

  A traditional Xinjiang flatbread made with rose jam and sesame, baked to a golden crisp. Sweet and fragrant, it's a beloved dessert or snack.
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  Uyghur Deluxe Lamb Skewers

  Fresh lamb leg meat is marinated with onions, chili, and spices like cumin, then grilled on skewers for a smoky, aromatic dish typical of Xinjiang cuisine.
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  Uyghur Lamb Pilaf

  A traditional Xinjiang dish made with lamb, rice, carrots, and onions, cooked in a rich broth for a flavorful and aromatic meal.
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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 Rack Meat

  Lamb skewer meat, primarily made with lamb, is cooked using a traditional naan oven method. The lamb is hung on a specially designed rack and placed into a preheated naan oven, where the heat from the pit roasts the meat until the surface turns golden and crispy.
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  Naan Roasted Meat

  A Xinjiang specialty dish where lamb or beef is marinated and roasted in a naan oven, resulting in tender, flavorful meat with a smoky aroma.

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