Close

Halal Xinjiang Cuisine (Huangchang Branch)

新疆菜 · ⭐ 3.3

Huangchang Road, Limeng Xiao International Apartment, Unit A104

Dishes

• 

  Lanzhou Beef Noodles

  Lanzhou beef noodle soup is a traditional noodle dish featuring hand-pulled noodles as the main ingredient, served with richly simmered beef and clear broth, and garnished with green onions, mung bean sprouts, chili oil, and other toppings.
• 

  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.
• 

  Stir-Fried Baby Bok Choy

  Stir-fried Baby Bok Choy is a Chinese home-style dish primarily made with baby bok choy. Typically, the baby bok choy is washed and cut into segments, then stir-fried in hot oil with辅料 such as garlic slices and ginger threads. Season with适量 salt and light soy sauce, and stir-fry until the leaves become tender and soft before serving.
• 

  Dry Tossed Noodles

  Dry tossed noodles is a Chinese noodle dish made by stir-frying cooked noodles with vegetables, meat, or eggs, then mixing with seasoned sauce. Main ingredients include noodles, scallions, ginger, garlic, greens, pork, or eggs. Cook noodles, stir-fry with ingredients, then add soy sauce, sesame oil, and chili oil.
• 

  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.
• 

  Xinjiang Noodle Stir-Fry

  Xinjiang拉条子 is a noodle dish made with hand-pulled noodles as the main ingredient, combined with beef or mutton, onions, green peppers, and other ingredients. The noodles are made by kneading and resting the dough before being hand-pulled, resulting in a chewy texture. To prepare, first sauté the meat until fragrant, then add vegetables and stir-fry. Next, add seasonings and适量 water, bring to a boil, and finally mix in the noodles to allow them to fully absorb the sauce.
• 

  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.
• 

  Secret-Recipe Lamb Ribs

  Secret recipe lamb chops made with fresh lamb ribs, marinated and grilled with special spices. The exterior is golden and crispy, while the meat inside is tender and juicy.
• 

  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.
• 

  Goat tendon

  Mutton tendons is a dish made primarily from mutton, using the tendon meat from sheep, carefully prepared through skilled cooking. The preparation typically involves cutting the mutton tendons into appropriate sizes, marinating them with spices and seasonings, then cooking them by roasting or stewing to achieve a tender, juicy texture with a satisfying chewiness.
• 

  Lotus Pond Stir-Fry

  Lotus Pond Stir-Fry is a Chinese stir-fried dish primarily made with lotus root, snow peas, carrots, and wood ear mushrooms. The ingredients are sliced or julienned, blanched separately, then quickly stir-fried with a small amount of minced garlic. Finally, it is seasoned and thickened with a light sauce.

Reviews