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Jiang Xiaodiao Xinjiang Kitchen (Nanyou Branch)

新疆菜 · ⭐ 4.1

Shenlan Apartment, Chuangye Road Community, No. 91, Nanshang Road, Nanshan District (Units 112 & 113)

Dishes

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  Xinjiang Tiger Salad

  A refreshing cold dish made with fresh chili, cucumber, and tomato, seasoned with garlic, vinegar, and salt—typical of Xinjiang cuisine.
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  Xinjiang Fried Meat Noodles

  Xinjiang fried meat noodles is a dish made with beef or mutton as the main ingredient, combined with vegetables such as onions and green peppers. After stir-frying, it is mixed evenly with noodles. To prepare, slice the meat and marinate it with seasonings, then stir-fry it together with the vegetables. Finally, mix it with boiled noodles and season before serving.
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  Dried Fruit Yogurt

  A healthy dessert made by mixing dried fruits with yogurt, offering a sweet and tangy flavor.
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  Sandy Onion Stir-fried with Local Eggs

  Scallion stir-fried with free-range eggs is a home-style dish. Wash and chop scallions, beat eggs. Heat oil, fry eggs until set, remove, then stir-fry scallions, finally mix and stir together.
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  Grilled Bun

  Roast包子 is a specialty noodle dish made with flour as the wrapper and filled with lamb, green onions, and other ingredients, then baked in a tandoor. The skin is golden yellow, crispy on the outside and tender inside, with a fresh, savory flavor and rich aroma.
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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 Skewered and Grilled Lamb Kebabs

  Freshly skewered and grilled lamb kebabs made with marinated lamb chunks, seasoned with cumin and chili, then grilled over charcoal for a smoky flavor.
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  Jiang Xiaodiao Large Plate Chicken

  Xinjiang-style large plate chicken, made with chicken, potatoes, and green and red peppers, stir-fried and then stewed in broth, delivering a rich, aromatic flavor with a spicy-sweet balance, showcasing strong Northwest characteristics.
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  Vegetarian Pilaf

  Vegetarian pilaf made with rice, carrots, green peas, and corn, stir-fried and mixed with a touch of oil and seasonings. No meat is used—flavors come from vegetables and spices.
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  Lamb Hand-Rice

  Lamb hand-pulled rice is made with lamb and rice, seasoned with onions, carrots, and spices. Lamb is boiled, then stewed until tender, mixed with rice and steamed to absorb the rich flavors.
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  Thin-skinned steamed bun

  Thin-skinned buns are a traditional Chinese dough-based delicacy made by wrapping a filling inside a thin dough wrapper and steaming it. The dough is typically made from fermented dough that is rolled out thinly, and the filling is usually a mixture of pork, cabbage, scallions, and ginger, though shrimp or mushrooms can also be added according to taste.

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