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Salan Kun Xinjiang Cuisine (Xinjiang Tahe Jingbu Branch)

新疆菜 · ⭐ 4.6

No. 1, No. 6 Courtyard, Xinghua Road

Dishes

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  Tacheng Roast Lamb Ribs

  Tacheng roast lamb ribs are a specialty of the Tacheng region in Xinjiang. Fresh lamb ribs are marinated with special seasonings and then grilled over charcoal. The outer layer is crispy and fragrant, while the meat is tender and juicy with a rich lamb flavor.
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  Handmade Yogurt

  Handmade yogurt is made by heating fresh milk, cooling it, adding lactic acid bacteria starter, and fermenting in a constant temperature environment for several hours. Main ingredients are milk and lactic acid bacteria; no preservatives or artificial additives are used.
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  Hand-grabbed Snow Mountain Lamb

  Hand-grabbed snow mountain lamb is a dish made with fresh lamb, using highland-raised leg or rib meat. After blanching to remove blood, it's stewed with scallions, ginger, garlic, salt, and spices until tender. Enjoy by hand for authentic flavor.
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  Vegetarian Hand-Rice

  Vegetarian hand-pulled rice is made with rice, carrots, potatoes, onions, and seasonings, stir-fried and served by hand.
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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 Roast Bun

  Xinjiang baked包子 (baked buns) are made primarily from lamb, scallions, and flour. The lamb and scallions are mixed and seasoned as filling, then wrapped in dough and baked in a tandoor oven. The outer skin turns golden and crispy, while the inner filling is richly aromatic and flavorful.
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  Scallion and Egg Stir-Fry

  Scallion omelet is a home-style dish made primarily with scallions and eggs. Wash and chop the scallions, and beat the eggs. Heat oil in a pan, first cook the eggs until set, then stir-fry the scallions, and finally mix and stir together.
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  Lamb Skewers on Red Willow Branches

  Lamb skewers on red willow branches, made by cutting fresh lamb into chunks and threading them onto red willow branches, then slowly grilled over charcoal until the outside is crispy and the inside remains tender. The aroma of lamb and red willow blends together, creating a unique flavor.
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  Lamb Pilaf

  Lamb pilaf is made with lamb and rice, seasoned with carrots and onions. Lamb is first stewed until tender, then mixed with sautéed onions and carrots, and cooked with rice to absorb the flavors. Finally, it's stirred and served.
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  Crispy Flatbread Stir-Fried Cabbage

  Crispy flatbread cut into pieces and stir-fried with shredded cabbage. The flatbread is first pan-fried until crispy, then combined with cabbage in the same wok. Seasonings are added to blend the crunchy texture of the bread with the sweet freshness of the cabbage.
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  Homemade Yogurt

  Homemade yogurt is made by heating fresh milk, cooling it, adding active lactic acid bacteria, and fermenting in a constant temperature environment for several hours. Main ingredients are milk and lactic acid bacteria; no preservatives or artificial additives are used.

Reviews

• tall_primrose
  This Xinjiang spot is legit so good. The lamb skewers were smoky and juicy on the outside, super tender inside, with just the right fat-to-meat ratio and zero gamey taste. The baked buns were crispy and so full of juice that the second I bit in it literally burst everywhere, and the onion with black pepper combo was a really cool twist. The big plate chicken had fall-apart tender meat soaking up all the flavor, and the potatoes had totally absorbed the sauce which was honestly the best part. Inside it's got that Xinjiang vibe going on, super spacious, and the service was really attentive. The lamb soup straight up warmed my whole body, perfect for winter honestly. Definitely coming back.