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清真穆沙善新疆美食 (黑庄户店)

新疆菜 · ⭐ 4.2

No. 18, Shuangqiao East Road, Courtyard No. 2162

Dishes

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  Big Plate Chicken

  Da Pan Ji is a dish primarily made with chicken, potatoes, and noodles. Chicken is cut into pieces and stewed with spices and seasonings, along with diced potatoes, until fully flavored. Finally, cooked noodles are mixed with the stewed chicken and potatoes to absorb the rich broth.
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  Dry-burned Yellow Croaker

  Dry-burned large yellow croaker is made with large yellow croaker as the main ingredient, marinated and then dry-burned with seasonings such as scallions, ginger, and garlic. The fish meat is tender, the sauce rich and flavorful, and it presents a golden, appetizing color.
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  Dry-Braised Yellow Croaker

  Dry-burned yellow croaker is made with yellow croaker as the main ingredient. The fish is first marinated to absorb flavors, then pan-fried until golden brown on both sides. It is then slowly braised with scallions, ginger, garlic, and seasonings until the sauce thickens, resulting in tender fish and a rich, fragrant broth.
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  Halal Hand-Roasted Lamb

  Halal hand-held lamb is a dish made primarily from fresh lamb, usually from the leg or rib area, boiled or slow-cooked until tender, preserving its natural flavor. No spicy seasonings are added—only basic ingredients like scallions, ginger, and salt to meet halal dietary standards.
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  Stir-fried Roasted Fish

  Stir-fried grilled fish is a dish made with fresh fish, marinated and then grilled or pan-fried, then stir-fried with vegetables like bean sprouts, potatoes, and green peppers. Main ingredients include fish, scallions, ginger, garlic, chili, and doubanjiang, cooked quickly at high heat for tender, flavorful meat.
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  Grilled Lamb Tendons

  Roast lamb tendons is a dish primarily made with lamb tendons as the main ingredient. To prepare it, the lamb tendons are first marinated to absorb flavors, then placed on a grill and slowly roasted over appropriate heat until the outside is crispy while the inside remains tender. During the process, a specially prepared barbecue sauce can be brushed on to enhance the flavor.
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  Roasted Naan

  Flatbread is a type of dough made primarily from flour, which is fermented by adding water and yeast, then kneaded into a dough. The dough is then divided into small pieces, rolled into round flat cakes, and baked in a preheated oven until golden and crispy.
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  Grilled Squid

  Grilled squid is a dish made primarily from squid. To prepare it, clean the squid thoroughly, then marinate it with appropriate seasonings before grilling on a rack. Grill until the squid's surface turns golden and the flesh becomes tender.
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  Tomato Beef Brisket

  Beef brisket with tomatoes is a dish primarily made with beef brisket and tomatoes. The preparation involves stewing the beef brisket until tender, then adding sautéed tomato chunks and slowly simmering until the flavors blend thoroughly, followed by seasoning and reducing the sauce.
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  Minced Meat Pilaf

  碎肉抓饭是一道以羊肉或牛肉碎末为主料，搭配大米、胡萝卜、洋葱等食材烹制而成的传统美食。制作时将肉末与调料炒香，再与大米混合煮熟，口感丰富，肉香四溢。
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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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  Homemade Yogurt

  Homemade yogurt is a dairy product made primarily from milk and yogurt starter. The preparation method is simple: first heat the milk to an appropriate temperature, then mix in the yogurt starter evenly, and finally place it in a保温 container for fermentation. Once it has set, it is ready to enjoy.
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  Taro Root Noodles

  Fern root starch is a noodle-like food made from fern rhizomes, processed through washing, grinding, filtering, settling, and sun-drying. Soak in warm water before eating; it can be served cold, stir-fried, or in soup. It has a smooth, elastic texture.
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  Cordyceps Flower with Wild Leek Salad

  A cold dish made with dried caterpillar fungus and fresh sand leek. Soak the fungus beforehand, wash and chop the leek, then mix with seasonings. Simple to prepare, preserving the natural flavors.
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  Eggplant and Green Bean Stir-Fry

  Green beans stir-fried with eggplant is a home-style dish made primarily from green beans and eggplant. During cooking, the vegetables are first stir-fried until just cooked through, then seasonings are added and the dish is simmered slowly to allow the flavors to blend fully, resulting in a soft, tender texture and rich, savory taste.
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  Super Value Shawan Large Chicken Plate

  Super Value Shawan Large Chicken Plate is a Chinese dish made with chicken as the main ingredient, combined with potatoes, green peppers, and other ingredients, cooked with spices and sauce. It has a rich flavor and tender meat, suitable for sharing among multiple people.
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  Pickled Cabbage with Vermicelli and Lamb

  Pickled cabbage with vermicelli and lamb is a dish made with pickled cabbage, vermicelli, and lamb. The pickled cabbage is cooked with lamb and added with vermicelli, resulting in a delicious and rich flavor.
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  Nang Ding Stir-Fried Meat

  Nang Ding Chaorou is a dish primarily made with nang (a traditional Xinjiang flatbread) and meat. The nang is cut into small pieces and stir-fried together with seasoned meat slices, then seasoned with appropriate spices until the ingredients are fully blended, creating a unique texture.
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  Tandoor-Roasted Lamb Ribs

  Tandoor-roasted lamb ribs are made with fresh lamb ribs, marinated and then grilled in a tandoor oven. Rich in protein and fat, the lamb is seared at high heat to create a crispy exterior while keeping the inside juicy, preserving the original flavor and aroma of the lamb.

Reviews

• Finley_4
  This place is near Dongxu and specializes in Xinjiang-style food, flavors are super authentic. Ordered the naan-wrapped grilled meat and the big plate chicken, the meat was really tender and the sauce was rich, honestly so satisfying. Vibe is clean with wooden tables and chairs that have a nice feel to them, it does get pretty packed on weekends so I'd suggest going at off-peak times. Staff was friendly and the food came out fast. Runs about 50 per person, pretty easy on the wallet for students, portions are generous too, solid value for the money.