West Coast Station · Xinjiang Lamb (Dashu Bay Hotel, Daxing Haizhu District Branch)
新疆菜 · ⭐ 4.7
Unit 101-3, Floor 1, Building 9, Yard No. 1, Sihai Road
Dragon Mate tips
If you are traveling in China to visit Beijing, this restaurant is worth a stop for great food. This restaurant is located at Unit 101-3, Floor 1, Building 9, Yard No. 1, Sihai Road. It is a 新疆菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Handmade Fermented Wheat Noodles, Hand-grabbed Tibetan Lamb, Xinjiang Big Plate Chicken.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Beijing
- Category: 新疆菜
- Rating: 4.7
- Address: Unit 101-3, Floor 1, Building 9, Yard No. 1, Sihai Road
- Popular dishes: Handmade Fermented Wheat Noodles, Hand-grabbed Tibetan Lamb, Xinjiang Big Plate Chicken, Xinjiang Hand-Rice, Xinjiang Roast Bun
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Dishes
Handmade Fermented Wheat NoodlesHandmade noodle skin is a type of flour-based dish. Flour is mixed with water to form a dough, which is then repeatedly washed to remove starch, leaving behind gluten. The resulting gluten-free batter is steamed into thin sheets, cooled, and sliced into strips. The noodles can be served with ingredients such as gluten pieces, cucumber ribbons, and carrot ribbons, and dressed with seasonings like vinegar, garlic sauce, chili oil, and sesame paste.
Hand-grabbed Tibetan LambHand-grabbed lamb is a dish primarily made with Ningxia lamb. The lamb is carefully selected and processed, resulting in tender meat that is free from膻 (mutton odor) and腥 (fishy smell). During cooking, the lamb is simmered to perfection, preserving its delicate texture. When eating, tear the meat by hand and enjoy it with specially prepared seasonings to fully savor the authentic flavor of Ningxia lamb.
Xinjiang Big Plate ChickenXinjiang large plate chicken is a dish made from ingredients such as chicken, potatoes, and chili peppers. First, the chicken is cut into pieces and stir-fried with spices, then vegetables like potatoes and chili peppers are added, and it is slowly stewed until fully flavored. Finally, the sauce is reduced and served on a plate.
Xinjiang Hand-RiceXinjiang 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.
Xinjiang Roast BunXinjiang baked包子 (baked buns) are made primarily from lamb, scallions, and flour. The lamb and scallions are mixed and seasoned as filling, then wrapped in dough and baked in a tandoor oven. The outer skin turns golden and crispy, while the inner filling is richly aromatic and flavorful.
Sweet Fermented Barley YogurtSweet fermented barley yogurt is a beverage made primarily from sweet fermented barley and yogurt. Sweet fermented barley is a fermented food made from barley or rice, while yogurt is a dairy product fermented by lactic acid bacteria. When mixed and stirred evenly, the two ingredients create a drink with a unique flavor.
Spicy Lamb Offal SoupOffal soup with chili and Sichuan pepper made from羊杂 (stomach, intestines, lungs) stewed with chili,花椒, ginger, and scallions. Clean offal is blanched to remove odor, then simmered slowly with fried chili and pepper.
Lamb Skewers on Red Willow BranchesLamb skewers are made by grilling marinated lamb on red willow branches. The lamb is cut into cubes or slices, alternated with onions and green peppers, then seasoned with salt, cumin, and chili powder before roasting over charcoal.
Fried Meat NoodlesFried 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.
Tandoor-Roasted Lamb RibsTandoor-roasted lamb ribs are made with fresh lamb ribs, marinated and then grilled in a tandoor oven. Rich in protein and fat, the lamb is seared at high heat to create a crispy exterior while keeping the inside juicy, preserving the original flavor and aroma of the lamb.
Reviews
- Quinn_21Walked in and the Western-style decor totally caught my eye, super cozy vibe. The hand-pulled lamb was fatty and lean in all the right spots, no gamey taste at all, and that special spicy sauce with the garlic chips made it impossible to stop eating. The grilled lamb skewers were crispy on the outside, tender inside, slathered in their house sauce and smelled amazing. The pit-roasted lamb was legit, really tender. Place was clean, service was super friendly, food came out fast, honestly a great experience all around.
