Close

Xinjiang Adasi Barbecue & Crawfish - Halal (Wukuai Shi Store)

Barbecue · ⭐ 3.8

No. 48, Section 1, Rongbei Trade Avenue, Building 2, Adj. No. 139

Dishes

• 

  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.
• 

  Grilled Bun

  Roast包子 is a specialty noodle dish made with flour as the wrapper and filled with lamb, green onions, and other ingredients, then baked in a tandoor. The skin is golden yellow, crispy on the outside and tender inside, with a fresh, savory flavor and rich aroma.
• 

  Roasted Lotus Root Slices

  Roasted lotus root slices are made from fresh lotus roots sliced thin, then marinated or brushed with oil and grilled until the surface is slightly charred and the inside is soft and chewy. A touch of seasoning enhances the flavor.
• 

  Special Hand-Roasted Lamb

  Specialty hand-held lamb dish uses fresh lamb as the main ingredient, typically from the leg or shoulder parts. After blanching in清水 to remove blood, it is stewed with scallion segments, ginger slices, star anise, and other spices until the meat becomes tender. It is eaten by tearing pieces with hands and dipping into seasonings such as salt, cumin powder, or chili powder.
• 

  Braised Lamb Shank

  A Chinese dish made by slow-cooking lamb shank with soy sauce, spices, and aromatics until tender and flavorful.
• 

  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.
• 

  Sheep Neck

  Mutton neck is a dish made by cutting the sheep's neck into segments and braising or stewing it. Main ingredients include mutton neck, with辅料 like scallions, ginger, and star anise, slow-cooked until tender with rich broth.
• 

  Garlic Roasted Eggplant

  A dish made by roasting large eggplants with garlic, resulting in a soft and flavorful texture with rich garlic aroma.
• 

  Lamb in Naan

  Lamb and naan is a specialty dish from Xinjiang, primarily made with lamb and naan. The preparation typically involves cutting tender, slow-cooked lamb into pieces, serving it with baked or fried naan, and drizzling it with rich lamb broth so the naan fully absorbs the flavorful sauce, creating a unique texture.
• 

  Braised Lamb with Yellow Sauce

  Huangfen Yanggaorou is a dish featuring lamb as the main ingredient. The lamb is cut into pieces and simmered with scallions, ginger, garlic, and seasonings until tender and the sauce thickens. Proper heat control ensures the meat absorbs the flavors fully.

Reviews