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Aili Xinjiang Gaishi Restaurant (formerly Xiao Xitian Branch)

新疆菜 · ⭐ 4.2

No. 23, Xibaxi Li, Qisheng Road

Dishes

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  Cumin Lamb Liver

  Cumin lamb liver is a dish featuring lamb liver as the main ingredient, sliced and marinated with wine, soy sauce, then stir-fried with cumin and chili powder for a fragrant, tender result.
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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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  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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  Xinjiang Cold Dish

  Xinjiang cold dish is a chilled appetizer made primarily from fresh vegetables and seasoned with a special dressing. Main ingredients include cucumber, tomato, and onion, creating a colorful presentation. The preparation is simple: slice the ingredients and mix them with seasonings such as vinegar, garlic, and chili oil. The result is a crisp and refreshing taste.
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  Xinjiang Flatbread

  Xinjiang baked naan is a traditional pastry made primarily from wheat flour, fermented and then baked. It is usually round in shape, with a golden, crispy surface and a soft, porous interior, offering a rich wheat aroma and a hint of caramelization.
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  Stir-fried Roast Meat

  Stir-fried grilled meat is a dish primarily made with pork or lamb. To prepare it, slice the meat thinly and marinate it with seasonings to infuse flavor. Then, quickly stir-fry the meat slices in hot oil until they change color and release an enticing barbecue aroma. Finally, add适量 vegetables or spices to enhance the taste, and cook until fully done.
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  Stir-Fried Noodles

  Stir-fried noodles are a dish made from noodle slices, vegetables, meat, and other ingredients. The preparation involves boiling the noodle slices, then stir-frying them together with vegetables, meat, and other配料 until fully flavored.
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  Grilled Skewers

  Skewers are primarily made by cutting meat (such as lamb, beef, or chicken) or vegetables (like bell peppers, onions, and eggplant) into small pieces, threading them onto bamboo skewers, marinating them, and then grilling over charcoal or an electric grill.
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  Grilled Meat Naan

  Lamb or beef is sliced and mixed with onions and spices, then marinated and placed on a flatbread called naan, which is baked to create a savory dish. The naan is made from flour, water, salt, and yeast, fermented and baked until the outside is crispy and the inside is soft. During baking, the meat filling blends with the naan, creating a richly aromatic main course.
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  Beef Roast Bun

  Beef baked buns are made with flour-based dough wrapped around minced beef filling, then baked to perfection. The filling is typically seasoned with onions and coriander, resulting in a crispy outer crust and a tender, juicy interior.
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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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  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.

Reviews

• wee_vine
  Right before the holiday it's always all about the big group dinners, but honestly my lunch buddy and I have been coming here for quick weekday meals more times than I can count. It's right downstairs from our office, and the chefs and staff are Uyghur — they're not super chatty but you can feel how much they care about the food. And oh my god, the food here. Portions are huge, the flavors are seriously next level, and everything comes out with so much heart. There's a takeout window where you can grab fresh-baked naan straight from the oven and it smells insane. The signature lamb ribs from the tandoor are unreal — crispy on the outside, super juicy inside, this beautiful golden color, and the first bite just explodes with rich lamb flavor, zero gamey taste at all. I could not stop eating them. The hand-pulled rice pilaf is also amazing — every grain is separated and soaked up all that savory lamb broth, and they give you these fall-off-the-bone lamb spine pieces that are so tender and flavorful. Every bite is just pure happiness. Their big plate chicken, the Sichuan pepper chicken, all the Xinjiang classics are done really well — the chicken is so tender, the sauce is super rich, and the hand-pulled noodles mixed in are so chewy and bouncy. And it's not just the big dishes either, the snacks and desserts are just as good. Fresh-baked stuffed buns, these cute little towers made of dried fruits, and the yogurt and special tea drinks are so refreshing and cut through all the richness perfectly. Honestly after one meal here your eyes, your ears, your taste buds — everything feels satisfied. You really get a sense of how deep and special Kashgar food culture is. I'm definitely coming back again and again.