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Dongfang Yakexi Restaurant (Xikang Road)

新疆菜 · ⭐ 4.3

No. 379, Xikang Road, Jiangning Road Subdistrict (near Wuding Road)

Dishes

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  Ancient-Style Roasted Lamb Ribs

  Ancient method roasted lamb chops made with fresh lamb, marinated and slow-roasted traditionally. Ingredients include lamb chops, salt, black pepper, garlic, rosemary. Cooked low and slow or over charcoal for tender, juicy meat with a slightly crispy crust.
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  Kashgar Pot Meat

  Kashgar pot meat is a specialty dish from the Kashgar region of Xinjiang, made with lamb and vegetables slow-cooked in a clay pot, resulting in tender meat and rich broth.
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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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  Large Chicken with Belt Noodles

  Large chicken with belt noodles is a Chinese dish made with chicken and belt noodles. The chicken is stewed to be tender and juicy, while the belt noodles have a chewy texture and a rich flavor.
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  Small Portion of Hand-Grabbed Lamb

  Small portion of hand-grabbed lamb uses fresh lamb, which is directly grabbed and simply seasoned before roasting, preserving the original flavor and tender texture.
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  Hand-held Lamb

  Hand-grabbed mutton is a dish primarily made with mutton, typically using tender leg or back meat. The preparation involves cleaning and cutting the mutton into pieces, then marinating it with spices before cooking it using specific methods such as boiling, steaming, or roasting until the meat becomes tender and juicy. It is commonly enjoyed by tearing it apart with hands, often accompanied by dipping sauces to enhance the flavor.
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  Shredded Lamb Leg

  A dish featuring lamb leg, marinated and slowly stewed until tender, then shredded by hand for a flavorful and tender texture.
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  Xinjiang Milk Tea

  Xinjiang milk tea is made from fresh milk and brick tea. First, crush the brick tea and boil it in a copper pot or water pot. Once the tea boils, add fresh milk and continuously stir with a spoon while boiling until the tea and milk are fully blended. Remove the tea leaves, add salt, and it's ready.
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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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  Shawo Green Beans

  A home-style dish made with fresh green beans stir-fried with garlic and chili, known for its crisp texture and savory flavor.
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  Grilled Lamb Skewers

  Lamb skewers are made primarily from fresh lamb, cut into uniform small pieces and threaded onto bamboo or metal skewers. After marinating, they are slowly grilled over charcoal, turning frequently to ensure even heating. They are cooked until the surface turns golden brown and the meat becomes tender, releasing a rich aroma.
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  Special Roasted Lamb Skewers

  Special grilled lamb skewers are made by cutting fresh lamb into small pieces, threading them onto bamboo sticks, and grilling over charcoal after marinating with cumin, chili powder, onion, and salt.
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  Homemade Yogurt

  Homemade yogurt is a dairy product made primarily from milk and yogurt starter. The preparation method is simple: first heat the milk to an appropriate temperature, then mix in the yogurt starter evenly, and finally place it in a保温 container for fermentation. Once it has set, it is ready to enjoy.
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  Tengjiao Tripe

  A Sichuan dish made with fresh tripe quickly blanched in a spicy broth infused with Sichuan pepper, offering a crisp texture and numbing heat.
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  Stewed Eggplant with Tiger-Striped Peppers

  A classic Chinese home-style dish featuring eggplant and green peppers, stir-fried until blistered, then simmered in savory sauce for rich flavor.
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  Flavorful Lamb in Naan

  A traditional Xinjiang dish featuring tender lamb stewed with spices, served wrapped in freshly baked naan bread.
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  Spiced Flatbread Stir-Fry with Meat

  Flavorful naan stir-fry with lamb or beef, onions, carrots, and naan pieces, stir-fried together for a rich taste.
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  Crispy Fried Mushrooms

  Crispy Fried Mushrooms is a dish made primarily with fresh mushrooms. After washing, the mushrooms are torn into small strips, marinated with special spices and seasonings, then coated in batter or breadcrumbs before being deep-fried in hot oil until golden and crispy. The finished dish has an appealing color, perfectly combining the fresh aroma of mushrooms with the crispiness of fried food.
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  Spicy Chicken Feet

  Spicy chicken feet is a dish made primarily from chicken feet, seasoned with chili peppers, Sichuan peppercorns, and other spices. The chicken feet are marinated, then deep-fried until golden and crispy, before being stir-fried with spicy and numbing seasonings to fully absorb the rich麻辣 flavor.

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