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Bayi Lao Gao Xinjiang Cuisine (Wei Gongcun Branch)

新疆菜 · ⭐ 4.1

70 meters north of the intersection of Minzu University West Road and Weigong Street, east side of the road

Dishes

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  Traditional Hui-style Sandwich

  Traditional Hui-style fried pork with glutinous rice is a dish made by marinating pork belly, frying it, and then steaming it together with glutinous rice. The pork is cut into pieces, marinated with seasonings to absorb flavor, then coated with glutinous rice and steamed until the meat becomes tender and the rice aroma is rich.
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  Ice Milk Tea

  Ice milk tea is made by mixing black or green tea with milk or plant-based milk, then cooling it. Sweeteners like syrup or honey are added during preparation, and it's served chilled with ice cubes.
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  Tianshan Nangbao Rou

  Tianshan Nangbao Rou is a specialty dish made with lamb, wrapped in flatbread. The lamb is stewed until tender and then wrapped in flatbread, offering a rich and fragrant flavor.
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  Delicious Cold Noodles

  Cold skin noodles are made from flour through washing, steaming, and cutting into strips. They are served with shredded cucumber, bean sprouts, and gluten pieces, then mixed with seasonings such as vinegar, chili oil, and sesame paste. The texture is smooth and refreshing, especially perfect for summer consumption.
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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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  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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  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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  Grandpa's Hand-Rice

  Hand-pulled rice is made with rice as the main ingredient, combined with lamb, carrots, onions, and other ingredients. The ingredients are layered in a pot and slowly simmered over low heat until the rice absorbs the broth, resulting in a soft and sticky texture with rich aroma.
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  Old Man's Special BaoBao Cabbage with Naan

  Old Man's Special BaoBao Cabbage Stir-Fried with Naan uses bao bao cabbage and Xinjiang-style flatbread naan as main ingredients. First, cut the naan into small pieces and shred the cabbage. When stir-frying, first cook half of the spices and seasonings with the naan pieces until golden and crispy, then add the shredded cabbage and remaining spices to cook thoroughly. Finally, mix both ingredients together so the naan absorbs the fresh aroma of the cabbage.
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  Grandpa's Homemade Yogurt

  Grandpa's homemade yogurt is made by fermenting fresh milk with lactic acid bacteria, using milk and probiotics as main ingredients. Heat milk to suitable temperature, cool, add bacteria, stir, seal in container, and ferment at constant temperature for several hours until thickened.
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  Super Big Chicken Stir-Fry

  Super large pot chicken dish made with chicken and potatoes, seasoned with green peppers and onions. Chicken is blanched first, then stewed with spices, followed by adding potato chunks to simmer until flavorful, finally reducing the sauce.
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  Naan Stir-Fried Lamb

  Naan stir-fried with grilled meat is a dish primarily made with naan and grilled meat. Naan is a特色 flatbread from Xinjiang, and grilled meat is usually made from sliced lamb or beef that has been marinated, then stir-fried together with naan pieces to allow the naan to absorb the meat juices, resulting in a rich and flavorful dish.

Reviews

• narrow_stork
  We went to Bayi Laoye Xinjiang food near Weigongcun. I'd actually tried the buffet at another location before, but this one is à la carte, and honestly the food comes out way better here than the buffet does. The lamb skewers and beef heart skewers were both really good, but the tandoor meat was kinda meh. Right when you walk in, the smell of the roasted bread coming off the grill is so tempting, it's beef-stuffed, and it was decent. Half a jin per piece. The baby lamb ribs and the red willow skewers were alright, but honestly nothing beats a regular lamb skewer. When it's packed, the food takes forever to come out and the skewers get cold, which really kills it. The hand-pulled rice was fine. The big plate chicken is somewhere between mild and medium spicy, flavor was solid, and mixing it with the noodles was actually the best part, plus you can get free noodle refills which is great. But there's way more potato than chicken. The small is 69 and the large is 96, they say small is for two and large is for four, so we got the large, and I really didn't think there was a full 2x difference. Next time I'd just stick with the small. Two floors, place is pretty big. Lots of people on lunch breaks come here, plus students from the school nearby. If you check in on social media they give you a special cloth bag, which was a nice little touch.