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Xibei Qiang · Tang Yang

地方菜 · ⭐ 4.5

No. 11 Courtyard, Yingcai South 2nd Street, South Area of Future Science City

Dishes

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  Spicy Cold-Mixed Pork and Radish

  Cold-mixed Pig Skin, Chili, and Carrot is a dish made with pig skin, chili, and carrot. Pig skin is boiled and sliced, chili and carrot are cut into strips. Mix all ingredients with seasonings like soy sauce, vinegar, garlic, sesame oil, sugar, and a pinch of salt.
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  Tianshui Wine Dish

  Tianshui wine dish is a cold appetizer made from pig liver, stomach, and intestines, blanched, sliced, and mixed with garlic, cilantro, chili oil, soy sauce, and vinegar.
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  Handmade Fermented Wheat Noodles

  Handmade noodle skin is a type of flour-based dish. Flour is mixed with water to form a dough, which is then repeatedly washed to remove starch, leaving behind gluten. The resulting gluten-free batter is steamed into thin sheets, cooled, and sliced into strips. The noodles can be served with ingredients such as gluten pieces, cucumber ribbons, and carrot ribbons, and dressed with seasonings like vinegar, garlic sauce, chili oil, and sesame paste.
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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 Alile Lamb in Flatbread

  Xinjiang Ali Naan Meat is a specialty dish using naan as a carrier, featuring lamb, onion, carrot, and spices. The lamb is stewed with onion and carrot until tender, then stuffed into baked naan for a crispy exterior and tender interior.
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  Pine Nut Spinach

  Cashew Spinach is a dish made primarily with fresh spinach, enhanced with fried nuts such as peanuts or pine nuts. After washing the spinach thoroughly, blanch it to remove bitterness, then drain and cut into segments. The nuts are deep-fried until golden and crispy. Finally, mix both ingredients together and season with dressing to serve.
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  Shawan Big Pot Chicken

  Shawan large plate chicken is a dish made primarily with chicken, paired with vegetables such as potatoes and green peppers, stir-fried and then combined. The chicken is cut into large pieces and stir-fried together with spices and seasonings until fully flavored, then mixed with the stir-fried vegetables and noodles before serving.
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  Safflower Stir-Fried Eggs

  Scallion and egg stir-fry is a home-style dish primarily made with scallions and eggs. Wash and chop the scallions into segments, and beat the eggs separately. Heat oil in a pan, first stir-fry the eggs until set, then remove them. Next, stir-fry the scallions until fragrant, and finally mix them together with the eggs and stir evenly.
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  Charcoal-grilled Lamb Skewers

  Charcoal-grilled lamb skewers are made primarily from fresh lamb, cut into pieces and threaded onto bamboo or metal skewers. They are grilled using fruit wood or charcoal, with a special barbecue sauce brushed on during cooking. The lamb is roasted until the outside is crispy and the inside remains tender, resulting in delicious, flavorful meat with an irresistible aroma.
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  Tandoor-Roasted Lamb Ribs

  Tandoor-roasted lamb ribs are made with fresh lamb ribs, marinated and then grilled in a tandoor oven. Rich in protein and fat, the lamb is seared at high heat to create a crispy exterior while keeping the inside juicy, preserving the original flavor and aroma of the lamb.
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  Tandoor-roasted lamb leg

  Lamb leg roasted in a tandoor is a dish primarily made with lamb leg, cooked using a tandoor oven. After marinating, the lamb leg is placed into a preheated tandoor, where the heat from the pit cooks it until the skin turns golden and crispy, while the meat remains tender and juicy.

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