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Silk Road Xinjiang Lan Cuisine

新疆菜 · ⭐ 4.2

Dingfuzhuang North Street, Chaoyang District

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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  Big Plate Chicken Noodles

  Da Pan Ji Ban Mian is a dish primarily made with chicken and noodles. The chicken is stewed until tender and juicy, then mixed with cooked noodles and a specially prepared sauce. After thorough mixing, the noodles fully absorb the rich flavors of both the chicken and the sauce.
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  Crispy Fried Yellow Croaker

  Dry-fried small yellow croakers is a dish primarily made with small yellow croakers. The fish are scaled, gutted, and washed clean, then marinated with cooking wine and salt before being coated in flour or starch. Heat oil in a wok, add the fish one by one, and fry until golden and crispy. Remove and drain off excess oil.
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  Dry-Fried Noodles

  Dry-fried noodles is a noodle dish made by stir-frying noodles with vegetables, meat, and other ingredients. The noodles are first cooked to about half-done, then stir-fried in a wok with the配料 until they become dry and fragrant, turning golden brown and visually appealing.
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  Hand-grabbed Meat

  Hand-grab meat is a dish made primarily from lamb or beef, typically using bone-in leg of lamb or beef shank. After being boiled in plain water, it's cut into pieces for eating by hand. Minimal seasoning with salt, scallions, and ginger preserves the natural flavor.
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  Tear-Split Spicy Pepper Chicken

  Hand-teared Sichuan pepper chicken is a cold dish made primarily with chicken. Cooked chicken thighs or whole chicken are torn into strips and mixed with seasonings such as Sichuan peppercorns, chili oil, garlic, ginger, and green onions. Typically, the chicken is blanched or steamed before being seasoned, resulting in a tender texture and distinctive flavor.
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  Lazhengzi

  Lazhizi is a noodle dish primarily made from flour, crafted through steps such as kneading, rolling, and pulling the dough. The noodles are evenly thick, with a chewy texture, and are typically seasoned with various vegetables, meats, or sauces.
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  Beef Noodle Soup

  Beef noodle soup features hand-pulled noodles and tender beef chunks, accompanied by a variety of vegetables and a rich beef broth. The noodles are hand-rolled for a chewy texture, and the broth is slowly simmered from beef bones to create a deep, flavorful taste.
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  Stir-Fried Vegetarian Naan Cubes

  Vegetable stir-fried naan cubes is a dish made with naan cubes as the main ingredient, typically stir-fried with carrots, onions, and green peppers. Cut naan into small cubes, sauté in oil until slightly golden, then add chopped vegetables and seasonings, stir well to finish.
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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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