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Rosemary Lane · Zhiwei Xinjiang (Ningbo First Store)

新疆菜 · ⭐ 4.0

No. 265 Qinghe Road, MixC Wanda Plaza, 4F Central Atrium, Unit L410

Dishes

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  Kazakh Handmade Boiled Milk Tea Pot

  The Kazakh handmade boiled milk tea pot is a traditional drink of the Kazakh people, mainly made from milk, tea, and salt. It is hand-boiled to fully blend the tea aroma with the milk fragrance, resulting in a rich taste.
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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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  Tower Rack of Lamb

  A dish featuring stacked lamb ribs, marinated and grilled to perfection, offering a rich, savory flavor.
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  Handmade Traditional Oven-Baked Naan

  Handmade naan baked using traditional methods. Main ingredients include flour, water, yeast, and salt. Fermented dough is baked at high temperature in an oven, resulting in a crispy outer layer and soft, fluffy interior with a subtle wheat aroma.
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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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  Xinjiang Tomato Slow-Cooked Beef Brisket

  Xinjiang Tomato Slow-Cooked Beef Brisket is a dish made with beef brisket and tomatoes, cooked slowly for a long time. The beef becomes tender and blends with the sweet and sour flavor of the tomatoes.
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  Shawan Large Plate Free-Range Chicken

  A traditional Cantonese dish featuring free-range chicken stewed with ginger, scallions, and garlic, served in a large plate for rich flavor and tender meat.
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  Shawan Big Pot Chicken with Flat Noodles

  A signature Xinjiang dish featuring chicken stewed with potatoes and chili, served with hand-pulled flat noodles for a rich, aromatic experience.
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  Freshly Brewed Xinjiang Milk Tea (Sweet/Savory)

  Freshly brewed Xinjiang milk tea made with black tea, fresh milk, and cream, served in sweet or savory versions for a rich, smooth taste.
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  Belt Noodles

  Belt noodles are a Chinese dish made from wide noodles, typically hand-rolled or machine-pressed, resembling belts in thickness. Cooked noodles are mixed with stir-fried minced meat, vegetables, or sauce—commonly prepared as braised, spicy stir-fry, or clear soup.
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  Shihezi Cold Noodles (Original Flavor)

  A refreshing dish made from wheat noodles, served cold with vegetables and a tangy sauce, popular in Xinjiang cuisine.
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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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  Avantai Roasted Bun

  A traditional Xinjiang snack made with lamb and onion, seasoned with spices, wrapped in dough and baked in a tandoor oven for a crispy crust and savory filling.

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