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Ma Xiao Jiang • Loulan Market • Halal Xinjiang Cuisine (Grand Joy City Branch)

新疆菜 · ⭐ 4.3

4F, Changsha Beichen Triangle洲 Dayue City Shopping Center (opposite elevator entrance)

Dishes

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  Traditional Yogurt

  Traditional yogurt is made from fresh milk fermented with lactic acid bacteria, offering a rich, tangy flavor and health benefits.
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  Hotan Special Milk Tea

  A traditional beverage from Hotan, made with fresh milk, black tea, and local ingredients like red dates, walnuts, and honey for a rich, sweet flavor.
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  Curry Chicken with Potatoes

  A flavorful dish made with chicken and potatoes cooked in a rich curry sauce, popular in Xinjiang cuisine.
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  Milk Skin Vegetable Salad

  Milk Skin Vegetable Salad is a cold dish that combines dairy products with fresh vegetables. Main ingredients include freshly made milk skin (the thin, fat-rich layer that forms on the surface of boiled milk), lettuce, purple cabbage, cucumber, cherry tomatoes, and other seasonal vegetables. The basic preparation method involves washing and cutting the vegetables into bite-sized pieces, slicing the milk skin into strips or small chunks, mixing all ingredients together, and tossing with a simple dressing (typically made from salt, a little vinegar, and sesame oil). The dish highlights the rich dairy aroma of the milk skin and the crisp freshness of the vegetables.
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  Cumin Spinach

  A stir-fried dish of fresh spinach seasoned with cumin and garlic, known for its aromatic and slightly spicy flavor.
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  Spicy Lobster Pastry Bao

  Spicy lobster pastry bao features fresh lobster meat wrapped in flaky, baked dough for a crispy exterior and savory filling.
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  Xinjiang Traditional Yogurt

  Xinjiang Traditional Yogurt is a naturally fermented dairy product made primarily from fresh cow's or goat's milk. The milk is boiled, cooled to a suitable temperature, mixed with a small amount of previously fermented yogurt as a starter, and then left to ferment naturally in a warm environment for several hours until solidified. The final product has a smooth surface, milky-white color, thick texture, and a delicate, naturally tangy flavor. It is typically consumed plain without added sugar or seasonings, but can be paired with dried fruits or honey.
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  Xinjiang Hand-Rice

  Xinjiang hand-pulled rice is a traditional Xinjiang dish made primarily with lamb, carrots, onions, and rice. First, the lamb is stewed until tender, then diced carrots and onions are stir-fried in the pot. Finally, the pre-soaked rice is added and cooked together until it absorbs the rich meat aroma and becomes soft and sticky.
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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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  Grilled Lamb Skewers on Red Willow Branches

  Grilled lamb skewers made from fresh lamb cubes threaded onto tamarisk branches, marinated and grilled over charcoal. The natural fragrance of the tamarisk blends with the lamb's richness for a unique flavor.
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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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  Shihezi Cold Noodles

  Shihezi cold noodles are a chilled noodle dish made primarily from flour. The flour is mixed with water to form a dough, which is then repeatedly washed to remove starch, leaving behind gluten. The resulting wheat gluten slurry is steamed into thin sheets, cooled, and sliced into strips. When serving, it is mixed with vinegar, chili oil, garlic paste, sesame paste, cucumber ribbons, and bean sprouts.
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  Classic Big Plate Chicken

  Classic big plate chicken is a dish made primarily with chicken and potatoes, usually simmered together. Chicken is blanched to remove odor, then stir-fried with onions, chili, ginger, and other seasonings before slow-cooking with soy sauce, cooking wine, and star anise until flavorful, then reduced to a glossy finish.
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  Mom's Potato Shreds

  A classic home-style dish made with thin slices of potato stir-fried quickly with garlic, chili, and a touch of vinegar for a crisp, tangy flavor.

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