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Jiang Chef - Pilaf & Grilled Meat (Haizhi Center Branch)

新疆菜 · ⭐ 4.1

Haizhi Center

Dishes

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  Kvass

  Kvass is a fermented beverage made from rye bread. Main ingredients include rye bread, water, and sugar. The bread is crumbled, mixed with sugar, and fermented in warm water for several days, converting starch into sugar and producing mild alcohol and bubbles.
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  Large Lamb Leg Pilaf

  A traditional Xinjiang dish made with lamb leg and rice, seasoned with onions, carrots, and spices, resulting in a rich and aromatic meal.
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  Dry-Mixed Tripe Noodles

  A spicy Sichuan-style dish made by mixing tripe with noodles and seasonings like chili oil, garlic, and herbs.
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  Hand-grabbed Lamb Ribs

  Hand-grabbed lamb ribs is a dish primarily made with lamb ribs, typically using fresh lamb rib or leg ribs. After marinating, the meat is roasted or stewed until fully cooked. The lamb has a firm texture and tender flavor, which can be eaten by hand, either with seasonings or dipping sauces.
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  Signature Lamb Tenderloin Pilaf

  A flavorful pilaf featuring tender lamb tenderloin, rice, and vegetables, slow-cooked to perfection.
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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 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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  Roasted Bun

  Baked buns are a type of pastry made primarily from flour, with various fillings that can be wrapped inside. After fermentation, they are baked at high temperatures in an oven until the surface turns golden and crispy, while the inside remains soft and juicy.
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  Charcoal-Grilled Chicken Leg Pilaf

  A flavorful dish featuring grilled chicken leg meat mixed with rice and vegetables, seasoned and cooked over charcoal for a smoky taste.
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  Special Flavor Roasted Naan

  A flavorful flatbread made from flour and spiced with cumin, chili powder, and other seasonings, then baked to a crispy exterior and soft interior.
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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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  Lamb Shank Hand-Rice

  Lamb rib hand-pulled rice is primarily made with lamb ribs and rice. After blanching the lamb ribs, they are stir-fried with onions, carrots, and other ingredients until fragrant, then mixed with rice and stir-fried evenly. Water is added and the mixture is simmered until cooked. The rice absorbs the aroma of the lamb and seasonings, while the lamb ribs become tender and flavorful, making it perfect to eat by hand.
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  Meat筋 Fried Rice

  A hearty dish of rice cooked with tender meat筋 and vegetables, seasoned to perfection.

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