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Zai Jiang Hu Xinjiang Cuisine Restaurant (Xin Guo Dian Dian)

新疆菜 · ⭐ 4.6

Unit 201, Building 2, Phase I Courtyard, Haihang Guoxingcheng North Zone

Dishes

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  NORTH BORDER BAOBAO CAI WITH NAAN

  North Border BaoBao Cabbage Stir-Fried with Naan is a dish using bao bao cabbage (a type of cabbage) and naan as main ingredients. Slice the cabbage, break the naan into pieces, stir-fry葱姜蒜 first, then add cabbage until tender, followed by naan to absorb the sauce, resulting in a soft yet crispy texture.
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  Original Yogurt No Additives

  Original flavor yogurt with no additives is made by fermenting pure milk, using raw cow's milk as the main ingredient without added sugar, flavorings, or preservatives. Natural fermentation with lactic acid bacteria converts lactose in milk into lactic acid, creating a thick texture and slightly sour taste.
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  Homestyle Beef Noodles

  Homestyle beef noodle dish with boiled noodles, tender stewed beef chunks, and aromatics like green onions, ginger, and garlic stir-fried together, then mixed with soy sauce and salt for a savory flavor.
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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 Original Soup Pot Meat

  Xinjiang original soup pot meat is a dish made with lamb and vegetables like potatoes and carrots, slow-cooked in a clay pot to create tender meat and rich broth.
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  Xinjiang Secret-Recipe Lamb Skewers

  Xinjiang-style lamb skewers made with fresh lamb, marinated in onion, garlic, cumin, chili powder, and salt, then grilled over charcoal on bamboo sticks.
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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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  Desert Big Chicken Plate (Medium Size Green-foot Chicken)

  Desert Big Chicken (Medium-sized Green-foot Chicken) features green-foot chicken with potatoes, green peppers, and red peppers. Stir-fried with onions, ginger, garlic, and chili, then simmered until tender. The chicken is juicy, the sauce rich, and all ingredients absorb the flavors perfectly.
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  Premium Lamb Rack Hand-Roll Rice

  Premium lamb rib hand-pulled rice features fresh lamb ribs, rice, onions, carrots, and potatoes. Lamb is blanched to remove odor, then stewed with spices until tender, mixed with cooked rice to absorb the rich flavor. Enjoy by hand for a flavorful experience.
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  Braised Beef Tendon Pot

  Braised beef tendon pot features beef tendons as the main ingredient, seasoned with scallions, ginger, garlic, star anise, and other spices. After blanching, it's simmered with soy sauce, cooking wine, and sugar for a rich, tender texture and flavorful broth.
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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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  Freshly baked mutton包子 from tandoor

  Freshly baked包子 made from flour dough, filled with lamb, onion, and carrot, hand-formed and roasted in a tandoor. The crust is crispy while the inside remains tender, with flavorful filling.

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