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Tahar · Xinjiang Feast (Xixi Impression City Branch)

新疆菜 · ⭐ 4.6

Xixi Impression City, Building A, No. 1 Wuchang Avenue, 2nd Floor, Unit 50C (near the corridor); 170 meters on foot from Exit B of Hongyuan Station, Line 3 Metro

Dishes

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  Mai Sulati Grilled Lamb Ribs

  Grilled lamb ribs marinated with spices and herbs, then roasted over charcoal for a smoky flavor.
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  Hetian Original Hand-Grabbed Rice

  Hetian Original Hand-Grabbed Rice is mainly made with rice, paired with lamb, carrots, onions, and other ingredients, and cooked in a traditional hand-made way. It has a rich flavor and strong regional characteristics.
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  Hui Muslim Lamb Offal Soup

  A traditional soup made from lamb offal, seasoned with spices and slow-cooked for rich flavor.
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  Tahar Cheese Lamb Patties

  Tahar cheese lamb patties are made with minced lamb, onions, and spices, shaped into patties and coated with tahar (an Indian cheese) or cheese, then pan-fried until golden. Crispy outside, tender inside, rich in flavor.
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  Hand-Grabbed Rice

  Hand-pulled rice is a dish made from rice, mutton, carrots, onions, and other ingredients. To prepare it, first stew the mutton until tender, then add diced carrots and onions, and cook together with rice to allow the rice to fully absorb the meat's aroma and the vegetables' natural sweetness.
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  Xinjiang Tomato Stew with Beef Brisket

  Xinjiang tomato stewed beef brisket is a炖 dish featuring beef brisket and tomatoes. After blanching to remove odor, the beef is simmered with tomatoes and seasonings like scallions, ginger, and star anise until tender and the sauce thickens.
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  Shawan Large Chicken with Belt Noodles

  Sawan large plate free-range chicken uses fresh free-range chicken, blanched and stewed with ginger slices, green onions, and seasonings. The meat is tender and flavorful. Accompanied by potatoes and carrots, finished with a secret sauce. Served with wide, elastic belt noodles that absorb the broth well.
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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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  Freshly Brewed Xinjiang Milk Tea Cup

  Freshly brewed Xinjiang milk tea made with black tea, fresh milk or powdered milk, slowly simmered until thickened, then sweetened with sugar. Some versions include a pinch of salt to enhance flavor, served in a cup for customers.
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  Salt-Roasted Lamb Skewers

  Fresh lamb chunks skewered and roasted over charcoal with coarse salt, delivering a savory, tender bite with natural meat 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 are made by threading meat (such as lamb or beef) onto red willow branches and grilling over charcoal. During the grilling process, the aroma of the red willow infuses into the meat, adding a unique flavor.
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  Avanti Baked Bun

  Afanti baked buns are made from flour fermented with yeast, filled with lamb and onions, then baked. Crispy outside, savory inside, commonly found in Xinjiang.

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