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SEEUNARI Western Xinjiang Cuisine (Gaoke Plaza Store)

新疆菜 · ⭐ 4.7

No. 1 Gaoxin 4th Road, Ground Floor, Building C, Gaoke Plaza

Dishes

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  Stir-fried BaoBao Cabbage with Naan

  Bao Bao Cai Stir-Fried Naan is a specialty dish featuring fresh Bao Bao Cai (Chinese cabbage) and crispy naan bread. First, wash and shred the Bao Bao Cai, and cut the naan into small pieces. Then, heat oil in a wok and sauté minced garlic until fragrant, add the shredded cabbage and stir-fry until just cooked through, followed by adding the naan pieces and continuing to stir-fry. Finally, season with salt and light soy sauce, stir well, and serve.
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  Kawa Baozi

  A Chinese steamed bun filled with seasoned pork, onion, and spices, popular in Xinjiang cuisine.
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  Hotan Hand-grabbed Lamb

  Hotan hand-grab meat is a traditional Xinjiang dish made with fresh lamb, typically from the leg or shoulder, cut into large pieces and stewed with onions, carrots, and spices like salt, cumin, and star anise. Slow-cooked until tender, it's eaten by hand to reflect local culinary culture.
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  Kashgar Dried Fruit Hand-Grab Rice

  A traditional Xinjiang dish made with rice, lamb, carrots, onions, and dried fruits like raisins and apricots, cooked together for a rich, aromatic flavor.
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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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  Qitai Dry-Fried Noodles

  Qitai dry-fried noodles is a specialty dish from Qitai, Xinjiang, made with wide noodles and stir-fried with beef, onions, and green peppers for a rich, savory flavor.
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  Chay County Flaky Roasted Bun

  A traditional Xinjiang snack made with flaky pastry filled with spiced lamb and onions, baked until golden and crispy.
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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 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 Tiger Salad

  A refreshing cold dish made with fresh chili, cucumber, and tomato, seasoned with garlic, vinegar, and salt—typical of Xinjiang cuisine.
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  Fig Jam Yogurt Zongzi

  Made with glutinous rice wrapped around fig jam and yogurt, then steamed in bamboo leaves. Soft and sticky texture with a sweet-tart balance and rich dairy aroma, blending tradition with innovation.
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  Desert Tamarisk Grilled Meat

  Fresh lamb or beef is skewered on desert tamarisk branches and grilled over charcoal, resulting in tender, juicy meat with a unique aromatic flavor from the wood.
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  Sand Onion Stir-fried with Farm Eggs

  A simple and flavorful dish made with wild sand onion and farm eggs, stir-fried quickly for a fresh, savory taste.
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  Shihezi Cold Noodles

  Shihezi cold noodles are a chilled noodle dish made primarily from flour. The flour is mixed with water to form a dough, which is then repeatedly washed to remove starch, leaving behind gluten. The resulting wheat gluten slurry is steamed into thin sheets, cooled, and sliced into strips. When serving, it is mixed with vinegar, chili oil, garlic paste, sesame paste, cucumber ribbons, and bean sprouts.
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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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  Pan-fried Beef Noodles

  A Chinese dish featuring pan-fried beef slices and vegetables tossed with cooked noodles, offering a savory and satisfying flavor.

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