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Lou Lan Xinjiang Theme Restaurant (Yinxiang Cheng Store)

新疆菜 · ⭐ 4.0

L505, 5th Floor, Yinxiang City, No. 6 Huasheng Road

Dishes

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  Lan Girl's Handmade Old Yogurt

  Made using traditional methods, this yogurt is crafted from fresh milk and naturally fermented for a rich, smooth texture with a balanced tangy flavor.
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  Grilled Lamb Ribs from the Desert

  Grilled lamb ribs from the desert use fresh lamb ribs, marinated and grilled over charcoal. Rich in protein, seasoned with cumin and chili powder, it's crispy outside and tender inside with rich aroma.
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  Xinjiang Big Plate Chicken

  Xinjiang 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.
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  Xinjiang Handmade Old Yogurt

  Xinjiang handcrafted old yogurt made from fresh milk using traditional fermentation, with a thick texture and rich flavor. No preservatives or artificial additives are added—natural bacteria create its unique taste.
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  Xinjiang Handmade Meat Naan

  Xinjiang Handmade Meat Naan is a flatbread made with flour, lamb, and onions, baked to perfection. It features a crispy crust and savory filling, reflecting traditional Uyghur cooking.
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  Xinjiang Spicy麻 Chicken

  Xinjiang Spicy麻 Chicken is a traditional Xinjiang dish primarily made with chicken. The preparation involves boiling the chicken until tender, shredding it into细 strips, and then mixing it with Sichuan pepper, chili, and other seasonings to create a unique numbing and spicy flavor.
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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 Lamb Skewers

  Xinjiang lamb skewers, made by cutting lamb with alternating fat and lean into chunks, then threading onto bamboo or metal skewers. During grilling over charcoal, the meat is slowly roasted until charred on the outside and tender inside, while continuously brushing it with a special spice sauce to enhance flavor.
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  Xinjiang Grape Fish

  Xinjiang Grape Fish is a specialty dish made with carp, marinated and deep-fried until crispy, then coated in a sweet and sour tomato sauce. The fish is scored to resemble grapes, giving it its name. It has a crispy exterior and tender interior, with a refreshing sweet-and-sour 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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  Old-fashioned Sour and Spicy Potato Shreds

  Old-fashioned sour and spicy potato shreds is a traditional Chinese cold dish made with potatoes, chili, vinegar, and salt. The potatoes are sliced into thin strips and stir-fried or tossed, offering a crisp texture and a refreshing sour-spicy flavor.
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  Copper Pot Lamb Spine

  Lamb spine bones in a copper pot is a dish featuring lamb spine bones as the main ingredient, typically stewed together with vegetables such as potatoes, carrots, and white radish. Lamb spine bones refer to the spinal column of sheep, which are rich in gelatin. After blanching the lamb bones, they are placed in a copper pot with aromatics like scallions, ginger, star anise, and bay leaves, then slowly simmered for several hours until the meat becomes tender and the broth becomes rich.

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