Close

Afanti Xinjiang Cuisine

新疆菜 · ⭐ 4.8

50 meters north of the intersection of Shifo Ying Road and Yuanxing Street, east side of the road

Dishes

• 

  Stir-fried BaoBao Cabbage with Naan

  Bao Bao Cai Stir-Fried Naan is a specialty dish featuring fresh Bao Bao Cai (Chinese cabbage) and crispy naan bread. First, wash and shred the Bao Bao Cai, and cut the naan into small pieces. Then, heat oil in a wok and sauté minced garlic until fragrant, add the shredded cabbage and stir-fry until just cooked through, followed by adding the naan pieces and continuing to stir-fry. Finally, season with salt and light soy sauce, stir well, and serve.
• 

  Baoersake with Spicy Pepper Stir-Fried Beef

  Baoersake with Spicy Pepper Stir-Fried Beef is a dish made with Baoersake and spicy peppers, combined with stir-fried beef. Baoersake is usually fried or pan-fried, then stir-fried with spicy peppers and beef, offering a crispy texture and spicy flavor.
• 

  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.
• 

  Shawan Big Pot Chicken

  Shawan large plate chicken is a dish made primarily with chicken, paired with vegetables such as potatoes and green peppers, stir-fried and then combined. The chicken is cut into large pieces and stir-fried together with spices and seasonings until fully flavored, then mixed with the stir-fried vegetables and noodles before serving.
• 

  Rose Black Tea

  Rose black tea is made by steeping dried rose petals or rose flower tea in black tea base. Main ingredients are black tea and rose flowers; method involves placing both in a teaware, pouring hot water, and letting it steep briefly before drinking.
• 

  Shihezi Cold Noodles

  Shihezi cold noodles are a chilled noodle dish made primarily from flour. The flour is mixed with water to form a dough, which is then repeatedly washed to remove starch, leaving behind gluten. The resulting wheat gluten slurry is steamed into thin sheets, cooled, and sliced into strips. When serving, it is mixed with vinegar, chili oil, garlic paste, sesame paste, cucumber ribbons, and bean sprouts.
• 

  Lamb Skewers on Red Willow Branches

  Lamb skewers on red willow branches, made by cutting fresh lamb into chunks and threading them onto red willow branches, then slowly grilled over charcoal until the outside is crispy and the inside remains tender. The aroma of lamb and red willow blends together, creating a unique flavor.
• 

  Casserole Pork

  Ganggang meat is a dish featuring pork as the main ingredient, typically using belly or tenderloin. After cutting into pieces and marinating with soy sauce, cooking wine, and ginger slices, it's slow-cooked or simmered in a clay pot until tender with rich broth.
• 

  Lamb Fat包裹Liver Buns

  Lamb fat-wrapped liver is a dish featuring pork liver, sliced and wrapped in lamb fat, then blanched and stir-fried for a tender texture. Seasoned with葱姜蒜, it delivers rich flavor.
• 

  Lamb Skewers on Iron Rods

  Skewered lamb made by cutting fresh lamb into pieces and grilling it on iron skewers after marinating. Main ingredients are lamb and seasonings, typically grilled over charcoal or a grill to achieve a crispy exterior and tender interior.
• 

  Afanti Grilled Baozi

  Afan Ti baked buns are a traditional snack made by wrapping lamb and onion fillings in dough, then baking until golden and crispy on the outside with a fully cooked interior.

Reviews

• Finley_30
  I used to order from here all the time, the bbq is seriously so good. The lamb fat wrapped liver and grilled lamb liver are super simple in seasoning but ridiculously fragrant, honestly just as good as anything you'd get on the grasslands. The baked lamb buns from Afanti have a slightly thick skin but the filling is tasty, and overall way more worth trying than Bayi. The pulled noodles with stir-fried pork are a little skimpy on the toppings, but the noodles themselves have an amazing chewy, bouncy texture. This Xinjiang spot is totally solid as a regular go-to spot.