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Halal Dawazi Xinjiang Big Plate Chicken

新疆菜 · ⭐ 3.9

Gate No. 4, Wanda Plaza

Dishes

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  Dongxiang Hand-Grabbed Grassland Lamb

  Dongxiang Hand-Grabbed Grassland Lamb uses high-quality free-range lamb from the grasslands, traditionally cut into large pieces. The main ingredients are only lamb, water, and salt. During preparation, the lamb is placed in a large pot with water and an appropriate amount of salt, then simmered over low heat for several hours until the meat becomes tender. It is eaten directly by hand, accompanied by simple dipping sauces or enjoyed plain, highlighting the natural tenderness and grassland flavor of the lamb.
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  Ili Guoyou Rou Banmian (Stir-fried Meat with Noodles)

  Ili Guoyou Rou Banmian is a specialty noodle dish from the Ili region of Xinjiang, China. Main ingredients include hand-pulled wide noodles, sliced lamb or beef, green and red peppers, onions, tomatoes, and garlic. The meat is first quickly stir-fried in hot oil until it changes color, then removed. Vegetables are stir-fried until fragrant, and the meat is returned to the wok and mixed with the cooked noodles. The dish features chewy noodles and tender meat with a distinct Northwest Chinese flavor.
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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 Stir-Fried Noodles

  Xinjiang Stir-Fried Noodles is a characteristic noodle dish from Northwest China. Main ingredients include hand-pulled wide noodles, lamb or beef, green and red peppers, onions, tomatoes, and celery. The noodles are first boiled and set aside. In a wok, meat slices are stir-fried until dry and fragrant, then vegetables are added and stir-fried together. Finally, the cooked noodles are added along with seasonings such as salt, cumin powder, and chili powder, and quickly stir-fried until well combined. The dish features chewy noodles, rich meat flavor, distinct cumin aroma, and a mildly spicy taste.
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  Xinjiang Stir-Fried Rice Noodles

  Xinjiang Stir-Fried Rice Noodles is a specialty noodle dish originating from the Xinjiang region in Northwest China. The main ingredients include wide, thick rice noodles, beef or chicken, celery, green and red peppers, and other vegetables. To prepare, the rice noodles are first boiled until cooked. In a hot wok with oil, scallions, ginger, garlic, and Xinjiang-style spicy sauce (such as bean paste or special chili sauce) are stir-fried until fragrant. Meat slices are added and stir-fried until they change color, followed by quick stir-frying of the vegetables. Finally, the cooked rice noodles are added and tossed thoroughly with the sauce and ingredients until well-coated and flavorful. The dish is characterized by its bright red color, chewy and smooth noodles, and rich, savory sauce with distinct Northwestern Chinese flavors.
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  Kashgar Hand-Pulled Rice (Xinjiang)

  Kashgar Hand-Pulled Rice is a traditional Uyghur staple. Main ingredients include long-grain fragrant rice, lamb (often with bones), carrots (yellow and red), onions, and lamb fat. The lamb and onions are first stir-fried in lamb fat until golden, then shredded carrots are added and softened. This mixture is placed at the bottom of a pot, topped with rinsed rice and an appropriate amount of water or broth, then simmered over low heat until the rice is cooked and the liquid is absorbed. It is traditionally eaten by hand, with the rice absorbing the rich flavors of the lamb and vegetables.
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  Xinjiang Hand-Rice

  Xinjiang hand-pulled rice is a traditional Xinjiang dish made primarily with lamb, carrots, onions, and rice. First, the lamb is stewed until tender, then diced carrots and onions are stir-fried in the pot. Finally, the pre-soaked rice is added and cooked together until it absorbs the rich meat aroma and becomes soft and sticky.
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  Xinjiang Shawan Big Plate Chicken

  Xinjiang Shawan Big Plate Chicken is a Northwestern Chinese dish featuring chicken, potatoes, green and red bell peppers, and wide noodles. The chicken is stir-fried, then braised with potatoes, spices (such as Sichuan pepper, dried chilies, star anise), and soy sauce until tender. Finally, bell peppers and cooked hand-pulled wide noodles are added and stir-fried to absorb the rich sauce. The dish is known for its vibrant red color, tender chicken, soft potatoes, and flavorful noodles.
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  Xinjiang Shawan · Big Plate Chicken with Noodles

  Xinjiang Shawan Big Plate Chicken with Noodles is a signature noodle dish from Northwest China. Main ingredients include chicken pieces, potato chunks, green and red peppers, and wide belt noodles. The dish is prepared by stir-frying chicken and potatoes with spices, then stewing with chili peppers and tomato sauce until the broth becomes rich. Cooked wide belt noodles are placed at the bottom of the plate, topped with the stewed chicken and potatoes, and mixed before eating. The dish features a bright red color, thick broth, chewy noodles, and tender, flavorful chicken.
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  Xinjiang Aksu Handmade Belt Noodles

  Xinjiang Aksu Handmade Belt Noodles are a distinctive pasta dish primarily made from high-gluten flour, water, and a pinch of salt. The dough is repeatedly kneaded until smooth and elastic, then rolled into thick sheets and cut into strips about 3-5 cm wide. The strips are hand-stretched evenly on both sides until they become wide and thin like a belt, hence the name. The noodles are typically boiled until cooked, resulting in a chewy and smooth texture. They are often served with Xinjiang-style lamb soup, tomatoes, onions, green and red peppers, or tossed with sauces according to preference.
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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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  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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  Freshly Cut Lamb Skewers

  Made from selected fresh lamb meat, hand-cut into uniform pieces and skewered on bamboo or metal sticks. Main ingredients include lamb, salt, cumin powder, and chili powder. The skewers are grilled over charcoal or an electric grill, basted with oil and seasoned during cooking until the surface is golden brown and slightly charred, with tender and juicy meat.

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