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Sha Wei 9 · Xinjiang Shawan Large Plate Chicken · Halal (Tianhe Sports West Branch)

新疆菜 · ⭐ 4.2

No. 78, Tiyu West Cross Street, Tianhe District

Dishes

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  Three-Yellow Chicken in Medium Plate

  A Chinese dish featuring Three-Yellow chicken, steamed after marinating, with tender meat and golden skin, served in a medium-sized plate.
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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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  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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  Xinjiang Milk Beer

  A traditional beverage from Xinjiang made with milk, yogurt, and fermented rice wine, offering a rich, slightly sour taste with a subtle alcoholic aroma.
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  Xinjiang Roast Bun

  Xinjiang 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.
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  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.
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  Xinjiang Belt Noodles

  A specialty noodle dish from Xinjiang, featuring thick hand-pulled noodles served with a savory beef and onion sauce.
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  Xinjiang碎肉手抓饭

  A traditional Xinjiang dish made with minced lamb, rice, and vegetables, seasoned with spices like cumin and chili powder, then steamed in layers for a fragrant, hearty meal.
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  Xinjiang Secret-Recipe Lamb Skewers

  Xinjiang-style lamb skewers made with fresh lamb, marinated in onion, garlic, cumin, chili powder, and salt, then grilled over charcoal on bamboo sticks.
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  Xinjiang Chicken Fried Rice Noodles

  Xinjiang chicken fried rice noodles is a stir-fried dish made with chicken breast and rice noodles. Chicken is sliced or diced, stir-fried with soaked rice noodles, along with onions and green peppers, then seasoned and cooked until done.
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  Spicy麻 Tofu with Pepper and Garlic

  A Sichuan-style dish made with soft tofu, seasoned with chili, Sichuan pepper, garlic, and other aromatics for a bold, numbingly spicy flavor.
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  Beef Stir-Fried Noodles

  A stir-fried noodle dish made with beef strips, vegetables, and seasonings, known for its savory and spicy flavor.
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  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.
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  Lamb Leg Hand-Rice

  Lamb leg hand-pulled rice is a traditional dish made primarily with lamb leg meat and rice, combined with vegetables such as carrots and onions, and simmered to perfection. The lamb leg meat is tender and juicy, blending fully with the rice for a rich and satisfying taste.

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