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Loulan Xinjiang Theme Restaurant (Longhu Yunling Tianjie Branch)

新疆菜 · ⭐ 3.8

Units 5F-11 and 5F-12, A Hall, Yunling Tianjie, No. 37, Yingbin Avenue, Jiulongpo District

Dishes

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  Lan Girl's Handmade Old Yogurt

  Made using traditional methods, this yogurt is crafted from fresh milk and naturally fermented for a rich, smooth texture with a balanced tangy 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 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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  Xinjiang Scallion Naan

  A traditional flatbread from Xinjiang made with flour and scallions, baked until crispy outside and soft inside, commonly eaten as a staple food.
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  Xinjiang Grape Fish

  Xinjiang Grape Fish is a specialty dish made with carp, marinated and deep-fried until crispy, then coated in a sweet and sour tomato sauce. The fish is scored to resemble grapes, giving it its name. It has a crispy exterior and tender interior, with a refreshing sweet-and-sour flavor.
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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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  Lamb Skewers with Red Willow

  Lamb skewers made with fresh lamb cut into pieces and threaded onto red willow branches, then slowly grilled over charcoal until the outside is crispy and the inside remains tender. The lamb is juicy and flavorful, with a unique grilling technique that preserves its natural taste. The aroma of the red willow branches infuses into the meat during roasting, adding a distinctive flavor.
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  Sesame Oil Stir-Fried Egg with Wild Onion

  Sesame oil stir-fried eggs with wild leek is a home-style dish using eggs and wild leek as main ingredients. Eggs are mixed with chopped wild leek, seasoned with salt, and stir-fried in sesame oil until eggs set and leek softens. Simple to prepare, it preserves the natural flavors.
• 

  Qingjiao Fish from Sayram Lake

  Fresh fish from Sayram Lake cooked with green peppers, resulting in a tender and flavorful dish.
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  Abula Naan Stir-Fry

  A Xinjiang specialty dish made by stir-frying naan with lamb or beef, seasoned with onions and peppers for a rich, spicy flavor.

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