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Lou Lan Dujun Silk Road Cuisine - Halal (Jingtai Branch)

新疆菜 · ⭐ 4.2

1st Floor, Building 11, Jingtailu Beili

Dishes

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  Lanzhou Lamian

  Lanzhou hand-pulled noodles, featuring handmade noodles served in a rich beef broth, topped with sliced beef, green onions, yellow beansprouts, and white radish, presenting an enticing combination of color, aroma, and flavor.
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  Lanzhou Traditional Yogurt

  Lanzhou old-style yogurt is a traditional dairy product made from milk through natural fermentation. Milk is heated, inoculated with starter cultures, and fermented at constant temperature for several hours until it thickens into a distinctive tangy texture.
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  Mixed Cold Dishes

  A cold mixed vegetable platter consists of various fresh vegetables and soy products, commonly including cucumber, carrot, wood ear mushroom, tofu skin, and seaweed. After blanching or soaking, the ingredients are cut into strips or threads and mixed with seasonings to create a flavorful dish. No heating is involved in the preparation process; instead, the flavors are primarily enhanced by the dressing.
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  Lazhengzi

  Lazhizi is a noodle dish primarily made from flour, crafted through steps such as kneading, rolling, and pulling the dough. The noodles are evenly thick, with a chewy texture, and are typically seasoned with various vegetables, meats, or sauces.
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  Signature Noodles

  Signature mixed noodles feature boiled noodles with shredded cucumber, carrot, and bean sprouts, tossed in a secret sauce made of soy sauce, sesame paste, garlic, chili oil, and scallions.
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  Xinjiang Big Plate Chicken

  Xinjiang large plate chicken is a dish made from ingredients such as chicken, potatoes, and chili peppers. First, the chicken is cut into pieces and stir-fried with spices, then vegetables like potatoes and chili peppers are added, and it is slowly stewed until fully flavored. Finally, the sauce is reduced and served on a plate.
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  Stir-Fried Slices

  Stir-fried noodles is a dish primarily made with flat noodles, stir-fried with vegetables or meat. The noodles, after being boiled, are cooked together with various ingredients in a wok until fully flavored. The finished dish features rich colors and distinct layers of texture.
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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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  Flavorful Eggplant

  Fragrant eggplant is a home-style dish primarily made with eggplant. The eggplant is cut into pieces, deep-fried until crispy on the outside and tender on the inside, then stir-fried with a specially prepared seasoning to create a unique flavor.
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  Nang Ding Rou

  Nangding meat is a dish made by stir-frying diced lamb or beef with cubed flatbread. The meat is marinated first, then cooked with the flatbread cubes to absorb the juices, creating a rich flavor.
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  Lamb in Naan

  Lamb and naan is a specialty dish from Xinjiang, primarily made with lamb and naan. The preparation typically involves cutting tender, slow-cooked lamb into pieces, serving it with baked or fried naan, and drizzling it with rich lamb broth so the naan fully absorbs the flavorful sauce, creating a unique texture.

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