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Xinjiang Kitchen (Qiyuan Jin Yue Branch)

新疆菜 · ⭐ 3.8

East Entrance, Qiyuan Jinyue, 200 meters south of the intersection of Jinye Road and Zhangba 3rd Road

Dishes

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  Five-Spice Peanut Snack

  Five-spice peanuts is a cold dish primarily made with peanuts. After boiling the peanuts until tender and draining off the water, add spices such as star anise, cassia bark, Sichuan pepper, bay leaves, and cloves, along with salt and soy sauce to taste. Simmer gently over low heat until fully infused with flavor, then cool before serving.
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  Dry-fried Noodles with Chinese Greens

  Dry-fried string beans stir-fried with noodles is a Chinese dish using string beans and noodles. The beans are dry-fried until slightly wrinkled, then stir-fried with cooked noodles and seasonings like garlic and scallions to absorb the aroma and oil, resulting in a rich, dry flavor.
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  Hand-Grabbed Rice

  Hand-pulled rice is a dish made from rice, mutton, carrots, onions, and other ingredients. To prepare it, first stew the mutton until tender, then add diced carrots and onions, and cook together with rice to allow the rice to fully absorb the meat's aroma and the vegetables' natural sweetness.
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  Lazhengzi

  Lazhizi is a noodle dish primarily made from flour, crafted through steps such as kneading, rolling, and pulling the dough. The noodles are evenly thick, with a chewy texture, and are typically seasoned with various vegetables, meats, or sauces.
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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 Naan Fried Rice Noodles

  A fusion dish from Xinjiang featuring crispy naan and rice noodles stir-fried with vegetables and spices.
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  Stir-fried eggs with wood ear mushrooms

  Black fungus stir-fried with eggs is a home-style dish primarily made with dried black fungus and eggs. After soaking and cleaning the dried black fungus, it is mixed with beaten eggs and seasoned with appropriate seasonings, then stir-fried in oil until fully cooked. The finished dish has distinct colors and a rich texture.
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  Stir-fried Lamb with Celery

  A classic Chinese dish featuring tender lamb and crisp celery stir-fried quickly with garlic for a savory, aromatic flavor.
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  Sour Cabbage Stir-Fried Beef

  A classic Chinese dish made by stir-frying tender beef with sour cabbage and aromatics, offering a tangy and savory flavor.

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