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Adilei Western Region Food

新疆菜 · ⭐ 3.9

Jiayuan Youth Society, No. 113–114, Longdong Campus, Guangdong University of Technology, Yinglong Road, Longdong Subdistrict

Dishes

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  Ding Ding Noodles Stir-Fry

  Ding Ding Noodles is a dish primarily made with noodles, vegetables, and meat. The noodles are cut into small pieces and stir-fried together with vegetables and meat, then seasoned and cooked until flavorful.
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  Big Plate Chicken

  Da Pan Ji is a dish primarily made with chicken, potatoes, and noodles. Chicken is cut into pieces and stewed with spices and seasonings, along with diced potatoes, until fully flavored. Finally, cooked noodles are mixed with the stewed chicken and potatoes to absorb the rich broth.
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  Handmade Yogurt

  Handcrafted yogurt is a healthy food made primarily from fresh milk and active lactic acid bacteria. Milk is heated to an appropriate temperature, lactic acid bacteria are added, and the mixture is maintained at a specific temperature for fermentation. Once the milk solidifies, a smooth and nutritious homemade yogurt is obtained.
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  Xinjiang Minced Meat Pilaf

  Xinjiang碎肉抓饭 is made primarily with rice, minced mutton or beef, and seasoned with onions, carrots, tomatoes, and spices such as cumin and chili powder. The ingredients are stir-fried in oil and then simmered with water until the rice is fluffy and the meat is flavorful.
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  Beef Dumplings

  Beef dumplings are made by wrapping minced beef filling in dough wrappers made from flour, then sealing the edges by hand and cooking them by boiling or pan-frying. Main ingredients include beef, flour, and common seasonings such as scallions, ginger, salt, and soy sauce.
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  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.
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  Adil Lamb Hand-Pulled Rice

  Adil Lamb Hand-Pulled Rice is a traditional staple dish originating from Northwest China (e.g., Xinjiang). Main ingredients include long-grain fragrant rice, bone-in lamb (typically lamb chops or leg), carrots, onions, and raisins. The lamb is first stewed with onions to create a broth. Then, washed rice is layered over the lamb, topped with carrot strips and raisins, and steamed until cooked using the lamb broth. The finished rice is glossy and饱满, absorbing the savory flavor of the lamb, complemented by the sweetness of carrots and the fruity aroma of raisins. It is traditionally eaten by hand, hence the name 'Hand-Pulled Rice'.

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