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Xinjiang Baxiu Jinsite Restaurant (Da Zhong Temple Branch)

新疆菜 · ⭐ 4.2

No. 2, Zaojunmiao, Sidao Kou Road (near Lianxiang Bridge, Beisanhuan Road; 500 meters from Dazhongsi Metro Station, Line 13)

Dishes

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  Bayinbuluke Hand-grilled Meat

  Bayinbuluke hand-grilled meat is a traditional dish from Xinjiang, mainly made with lamb and grilled using traditional methods. The meat is tender and juicy, with a rich flavor of spices.
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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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  Strength-Promoting Hand-Rice

  Strong-body hand-held rice dish made with rice, lamb, carrots, onions, and potatoes, cooked by stir-frying or stewing, then simmered in the pot. Eaten by hand for a rich, satisfying flavor.
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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 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.
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  Xinjiang Fried Meat Noodles

  Xinjiang fried meat noodles is a dish made with beef or mutton as the main ingredient, combined with vegetables such as onions and green peppers. After stir-frying, it is mixed evenly with noodles. To prepare, slice the meat and marinate it with seasonings, then stir-fry it together with the vegetables. Finally, mix it with boiled noodles and season before serving.
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  Xinjiang Lamb Flatbread

  Xinjiang Naan with Meat is a specialty dish from Xinjiang, primarily made with lamb and naan. The lamb is stewed until tender and juicy, then paired with baked naan, creating a rich flavor where the naan's aroma complements the tender meat. During preparation, the stewed lamb is stir-fried with spices and then roasted together with the naan until golden brown, delivering a unique Xinjiang taste.
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  Xinjiang Naan Stir-Fried with Meat

  A Xinjiang naan stir-fried with lamb, made by stir-frying diced naan and sliced lamb together with onions and carrots, then seasoned.
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  Spicy Pork Noodles with Chili Skin

  A spicy Sichuan-style dish featuring diced pork and chili skin tossed with noodles for a bold, aromatic flavor.
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  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.
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  Grilled Lamb Skewers

  Lamb skewers are made primarily from fresh lamb, cut into uniform small pieces and threaded onto bamboo or metal skewers. After marinating, they are slowly grilled over charcoal, turning frequently to ensure even heating. They are cooked until the surface turns golden brown and the meat becomes tender, releasing a rich aroma.
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  Red Willow Wood Skewers

  Red willow wood skewers are made by marinating lamb or beef with seasoning and grilling them on red willow sticks. They have a unique wooden aroma and a crispy outside with tender inside.
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  Casserole Meat

  Cangzi meat is a dish primarily made with pork, typically using belly pork or lean meat cut into pieces and stewed together with seasonings in a clay pot. During preparation, soy sauce, cooking wine, scallions, and ginger are added, then slowly simmered over low heat until the meat becomes tender and the broth becomes rich.

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