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Xi Fen Tang Xinjiang Mifen (Shijing Shan Branch)

新疆菜 · ⭐ 4.4

Ground Floor, Building 1, Taihe New World, Yinhe Avenue; adjacent to Yinhe Avenue Bus Stop

Dishes

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  Apricot Skin Tea

  Apricot peel tea is a traditional beverage made primarily from apricot peels, simmered with rock sugar or honey. Rich in natural fruit acids and various vitamins, the brewed tea has an orange-yellow color and a balanced sweet-sour taste. It helps to cool the body, quench thirst, and soothe coughs by moisturizing the lungs.
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  Spicy麻 Tofu Noodles

  Spicy麻 tofu threads made from soft tofu cut into细丝, blanched and set aside. Stir-fried with青椒、红椒、scallions, ginger, garlic, and seasoned with花椒 and chili. Finished with a touch of seasoning for a refreshing taste and rich bean aroma.
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  Spicy麻 Chicken Noodle Soup

  Spicy麻 chicken soup rice noodles is a dish primarily made with chicken and rice noodles. First, the chicken is boiled and sliced, while the broth is prepared by simmering chicken bones and seasonings, then flavored with Sichuan pepper and other spices. The rice noodles are soaked beforehand to soften them, then cooked and mixed with the chicken and broth. Finally, chopped green onions or cilantro are sprinkled on top as garnish.
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  Kimchi Beef Fried Rice Noodles

  Kimchi Beef Fried Rice Noodles is a stir-fried dish primarily made with beef and kimchi, combined with rice noodles. The beef is sliced or cut into strips and stir-fried together with the kimchi. After adding seasonings, it is mixed thoroughly with cooked rice noodles to allow the noodles to absorb the flavorful broth.
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  Kimchi Chicken Fried Rice Noodles

  Kimchi Chicken Stir-Fried Rice Noodles is a stir-fried dish primarily made with chicken and kimchi. The chicken is sliced or shredded and stir-fried together with kimchi, then mixed with cooked rice noodles and seasoned before serving.
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  Classic Beef Fried Rice Noodles

  Classic beef stir-fried rice noodles: tender beef slices are stir-fried with soaked rice noodles.适量 soy sauce, seasonings, and vegetables are added, then cooked until the noodles are soft and chewy, and the beef is tender and juicy.
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  Classic Chicken Fried Rice Noodles

  Classic Chicken Fried Rice Noodles is a home-style dish made primarily with chicken and rice noodles. The chicken is sliced into strips or small pieces, and the rice noodles are cooked to about 70-80% doneness and set aside. To prepare, first sauté葱姜蒜 (scallions, ginger, and garlic) until fragrant, then add the chicken and stir-fry until it changes color. Next, add the rice noodles, season with soy sauce, salt, and other seasonings, and quickly stir-fry until well combined.
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  Sesame Flatbread

  Sesame naan is a traditional Xinjiang dish made primarily from flour and baked with sesame. During preparation, the dough is fully fermented, sprinkled with sesame seeds, and baked until golden and crispy.
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  Ancient Western Region Yogurt

  Western Region Ancient Yogurt, made using traditional methods with fresh milk as the main ingredient and naturally fermented over a long period. It has a rich, smooth texture and a strong lactic acid flavor, making it a unique healthy delicacy from the Western Regions.
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  Xiyu Spicy麻 Chicken

  Xiyu Secret Spicy麻 Chicken is a delicacy made primarily from chicken, cooked with a specially prepared spicy麻 sauce. The chicken is carefully selected and processed, then combined with a unique麻 sauce to create a distinctive flavor. The preparation method emphasizes the balance of heat control and seasoning, resulting in tender, juicy chicken with a rich, aromatic spicy麻 taste that leaves a lasting impression.
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  Spiced Chicken with Wide Noodles

  Chicken pieces stir-fried with wide noodles and seasoned with various spices; simple ingredients, cooked by stir-frying.
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  Spicy Crispy Naan

  Spicy Crispy Naan is a crispy flatbread made primarily from flour and spices. It has a crunchy exterior and soft interior, with a spicy flavor and rich seasoning.

Reviews

• huggable_yardlong_bean
  Got the classic beef fried rice noodles and wow, the noodles had that perfect chewy, springy bite and the sauce was coating everything super evenly. Generous amount of beef slices too, and the flavor was legit. The sesame naan was crispy outside, soft inside, and honestly breaking it up and mixing it into the noodles made it even better. The Xinjiang-style traditional yogurt was thick and smooth, just the right balance of sweet and tangy, and it killed the spice like a champ. The place was clean, not a ton of seats but comfy, and food came out fast. Little celery bits in the noodles added a nice freshness. Layers of flavor going on, would totally come back.