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Halal Yan Lan Lou · Northwest Flavors · Group Gathering (West Lake Music Fountain...)

地方菜 · ⭐ 4.4

No. 51 Hubin Road, West Lake International Trade Center, next to Wai Po Shao Restaurant (near the musical fountain)

Dishes

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  Wanzhou Grilled Fish

  Wanzhou烤鱼 is a dish made by grilling fresh fish with various vegetables and seasonings. Main ingredients include grass carp or carp, bean sprouts, potatoes, lotus root slices, and onions, seasoned with doubanjiang, chili, Sichuan peppercorns, ginger, and garlic. After marinating, it's grilled over charcoal and finished with a special sauce.
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  Dongxiang Hand-Roasted Lamb

  Dongxiang hand-grabbed mutton is a traditional dish made with fresh mutton, boiled or stewed in clear water until tender, preserving its original flavor. Typically using lamb leg or rib, it's seasoned simply with scallions and ginger, and eaten by hand.
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  Lanzhou Cold Noodles

  Lanzhou cold noodles are a type of chilled noodle skin made from flour through processes such as washing, sedimentation, and steaming. The main ingredients include flour, water, and a small amount of salt. During preparation, the dough is repeatedly kneaded and washed to remove starch, leaving behind gluten. The resulting wheat paste is then steamed into thin sheets, cooled, and sliced into strips. When serving, it is mixed with vinegar, chili oil, garlic paste, mustard, sesame sauce, and shredded cucumber.
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  Ningxia Stir-Fried Pork Slices

  A dish made with pork slices stir-fried quickly with vegetables like green peppers and onions, known for its tender texture and rich aroma.
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  Xinjiang Big Plate Chicken

  Xinjiang Big Plate Chicken is a Northwestern Chinese dish featuring chicken, potatoes, bell peppers, and wide noodles. The chicken is stir-fried, then braised with potatoes, spices (such as dried chilies, Sichuan peppercorns, star anise), and soy sauce until tender. Bell peppers and cooked hand-pulled wide noodles are added at the end to absorb the savory sauce.
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  Xinjiang Hand-Rice

  Xinjiang 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.
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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 Fried Meat Noodles

  A Xinjiang specialty featuring stir-fried meat and vegetables tossed with noodles, known for its rich, savory flavor and hearty texture.
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  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
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  Tomato Beef Brisket

  Beef brisket with tomatoes is a dish primarily made with beef brisket and tomatoes. The preparation involves stewing the beef brisket until tender, then adding sautéed tomato chunks and slowly simmering until the flavors blend thoroughly, followed by seasoning and reducing the sauce.
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  West Lake Vinegar Fish

  West Lake Vinegar Fish is made from fresh grass carp, which, after cooking, has a bright red color and a shape resembling a crab. During the cooking process, sugar and vinegar are added for seasoning, and finally a smooth, glossy sweet-and-sour sauce is poured over it.
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  West Lake Vinegar Fish

  West Lake Vinegar Fish is a traditional Hangzhou dish from Zhejiang cuisine, using grass carp from West Lake as the main ingredient. The fish is starved for one or two days to remove the muddy taste, then poached whole until cooked and placed on a plate. A sweet and sour sauce is separately prepared by simmering Zhenjiang aromatic vinegar, sugar, soy sauce, minced ginger, etc., until thickened, then poured over the fish. The dish has a bright reddish color, tender fish meat, and a balanced sweet-sour flavor with a hint of ginger aroma.

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