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Xinjiang BinTuan ShiFu QingJian (Ma Lian Dao Dian)

新疆菜 · ⭐ 4.4

Building 2, No. 6 Yuan, Malian Dao South Street, Chayuan Road

Dishes

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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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  Xinjiang Cold Noodles

  Xinjiang cold noodles are a type of chilled noodle skin made primarily from flour. The flour is mixed with water to form a paste, then steamed or boiled, cooled, and sliced into strips. It is then combined with shredded cucumber, shredded carrot, and other vegetables, and dressed with chili oil, vinegar, garlic paste, sesame sauce, and other seasonings before serving.
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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 Milk Tea

  Xinjiang milk tea is made from fresh milk and brick tea. First, crush the brick tea and boil it in a copper pot or water pot. Once the tea boils, add fresh milk and continuously stir with a spoon while boiling until the tea and milk are fully blended. Remove the tea leaves, add salt, and it's ready.
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  Xinjiang Roast Bun

  Xinjiang baked包子 (baked buns) are made primarily from lamb, scallions, and flour. The lamb and scallions are mixed and seasoned as filling, then wrapped in dough and baked in a tandoor oven. The outer skin turns golden and crispy, while the inner filling is richly aromatic and flavorful.
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  Special Yogurt

  Special yogurt made from fresh milk and fermented with lactic acid bacteria, smooth and delicate, often enhanced with fruits, honey, or nuts for flavor and nutrition.
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  Lamb Skewers with Red Willow

  Lamb skewers made with fresh lamb cut into pieces and threaded onto red willow branches, then slowly grilled over charcoal until the outside is crispy and the inside remains tender. The lamb is juicy and flavorful, with a unique grilling technique that preserves its natural taste. The aroma of the red willow branches infuses into the meat during roasting, adding a distinctive flavor.
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  Uyghur Pilaf

  Uyghur pilaf is a main dish made with rice, mutton, carrots, and onions, layered in a pot with oil and spices, then simmered. First, mutton is stir-fried, then carrots and onions are added, followed by rinsed rice and water to steam until cooked.
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  Fresh Lamb Skewers on Iron Rod

  Skewered fresh lamb chunks marinated and grilled on iron rods, featuring lamb and seasonings, cooked over charcoal or oven for a savory, smoky flavor.
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  Spiced Flatbread Cubes Stir-Fried with Meat

  A stir-fry dish made with lamb or beef, diced馕 (flatbread), onion, and green pepper. Meat is marinated, then stir-fried with diced馕 and seasonings until flavorful.

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