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Quality Frontiers Xinjiang Cuisine

新疆菜 · ⭐ 4.6

100 meters east of the intersection of Longyu North Street and Longyu East 1st Road

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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  Hand-Grabbed Rice

  Hand-pulled rice is a dish made from rice, mutton, carrots, onions, and other ingredients. To prepare it, first stew the mutton until tender, then add diced carrots and onions, and cook together with rice to allow the rice to fully absorb the meat's aroma and the vegetables' natural sweetness.
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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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  Xinjiang Hand-Grilled Lamb

  Xinjiang hand-pulled lamb is a traditional dish using fresh lamb leg or rib meat, cut into large pieces and boiled in clear water without excessive seasoning to preserve the original flavor. Eaten by hand, it's dipped in simple seasonings like salt and cumin powder.
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  Xinjiang Shihetzi Cold Noodles

  Xinjiang Shihetzi cold noodles are made from优质 flour, washed and steamed into thin, elastic sheets. Served with shredded cucumber, bean sprouts, and carrots, then dressed in a sauce of chili oil, vinegar, garlic water, sesame paste, and soy sauce.
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  Xinjiang Lamb Skewers

  Xinjiang lamb skewers, made by cutting lamb with alternating fat and lean into chunks, then threading onto bamboo or metal skewers. During grilling over charcoal, the meat is slowly roasted until charred on the outside and tender inside, while continuously brushing it with a special spice sauce to enhance flavor.
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  Xinjiang Yogurt

  Xinjiang yogurt, made from fresh milk through a special fermentation process. It has a milky white color, delicate texture, rich flavor with a slight acidity, and is a traditional food in the Xinjiang region. No chemical additives are used in its production, preserving the natural nutrients of milk.
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  Stir-Fried Noodles

  Stir-fried noodles are a dish made from noodle slices, vegetables, meat, and other ingredients. The preparation involves boiling the noodle slices, then stir-frying them together with vegetables, meat, and other配料 until fully flavored.
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  Roasted Milk

  Grilled milk is a dessert made primarily from milk, heated until the surface is slightly charred and the inside solidifies. Milk is poured into a container and baked in an oven until a golden-brown crust forms on top while the inside remains smooth.
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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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  Fried Meat Noodles

  Fried meat noodles is a noodle dish primarily made with noodles and pork. The pork is sliced thinly, deep-fried until golden and crispy, then mixed with cooked noodles and vegetables or other ingredients, and seasoned with调味料 to create a flavorful dish.
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  Nang Stir-Fried Cabbage

  Naan stir-fried with cabbage is a specialty dish primarily made with naan and cabbage. To prepare, first cut the naan into small pieces and wash and chop the cabbage. Then, stir-fry the cabbage in hot oil until it is half-cooked, followed by adding the naan pieces and stir-frying until golden and crispy. Finally, season with an appropriate amount of salt and other spices, stir well, and serve.
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  Yellow Millet Cold Cake

  Yellow millet cold cake is a traditional Chinese dessert made from yellow millet, glutinous rice, and other ingredients. After steaming and cooling, it has a soft and sticky texture. It is best enjoyed with specially prepared osmanthus sugar syrup or honey, offering a refreshing sweetness without being cloying.

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