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Zai Jiang Hu Xinjiang Cuisine • Qingzhen • Airport Living Zone

新疆菜 · ⭐ 4.7

No. 3 Xiaotianzhu Road, 1st Floor, Unit 111 (opposite Guodu Hotel)

Dishes

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  Big Pot Chicken with Noodles

  A dish featuring chicken and wide noodles, where chicken is stewed with potatoes and green peppers, then mixed with cooked皮带面 for a chewy texture.
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  Dry-Fried Noodles

  Dry-fried noodles is a noodle dish made by stir-frying noodles with vegetables, meat, and other ingredients. The noodles are first cooked to about half-done, then stir-fried in a wok with the配料 until they become dry and fragrant, turning golden brown and visually appealing.
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  Xinjiang Lamb Skewers

  Xinjiang lamb skewers, made by cutting lamb with alternating fat and lean into chunks, then threading onto bamboo or metal skewers. During grilling over charcoal, the meat is slowly roasted until charred on the outside and tender inside, while continuously brushing it with a special spice sauce to enhance flavor.
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  Spicy麻 Chicken Noodles

  Spicy麻 chicken noodle salad is a dish primarily made with chicken and noodles. The chicken is marinated, then boiled and shredded into strands; the noodles are cooked and rinsed under cold water to maintain their elasticity. Finally, the noodles are thoroughly mixed with spicy麻 sauce and chicken strands, creating a flavorful dish bursting with numbing spiciness and rich texture.
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  Desert Big Chicken Stir-fry

  Desert Big Chicken features chicken with potatoes, green peppers, and onions, slow-cooked in broth or water to absorb rich flavors.
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  Stir-Fried Noodles with Belt-like Texture

  Stir-fried wide noodles with vegetables like green peppers, onions, and carrots, plus meat such as pork or beef. Cooked noodles are stir-fried quickly with ingredients and seasonings like soy sauce, salt, and pepper until slightly crispy and fully cooked.
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  Beef Hand-Rice

  Beef hand-pulled rice features beef and rice as main ingredients, stir-fried with onions and carrots, then stewed until tender and mixed with steamed rice, typically shaped into a mound and eaten by hand.
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  Lamb Shank Hand-Rice

  Lamb rib hand-pulled rice is primarily made with lamb ribs and rice. After blanching the lamb ribs, they are stir-fried with onions, carrots, and other ingredients until fragrant, then mixed with rice and stir-fried evenly. Water is added and the mixture is simmered until cooked. The rice absorbs the aroma of the lamb and seasonings, while the lamb ribs become tender and flavorful, making it perfect to eat by hand.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
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  Fried Meat Noodles

  Fried meat noodles is a noodle dish primarily made with noodles and pork. The pork is sliced thinly, deep-fried until golden and crispy, then mixed with cooked noodles and vegetables or other ingredients, and seasoned with调味料 to create a flavorful dish.
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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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