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Hu Yang Rice Bowl

新疆菜 · ⭐ 4.0

No. 9-1, Yongming Road, Dagang

Dishes

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  一腿一排抓饭

  一腿一排抓饭是一道以鸡腿肉和猪排骨为主要食材的抓饭，将鸡肉和排骨与米饭一同炖煮或焖制而成。通常加入洋葱、胡萝卜等配料，使用香料调味，通过慢火烹制使米饭吸收肉汁，口感丰富。
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  Xinjiang Large-fruit Sea Buckthorn Juice

  Made from Xinjiang's specialty large-fruit sea buckthorn, this juice is cold-pressed and filtered to retain natural nutrients and a refreshing tart-sweet flavor.
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  新疆手工奶茶

  新疆手工奶茶以红茶和牛奶为主要原料，加入适量的盐调味，通过熬煮和搅拌制成。制作时将茶叶与水一同煮沸，过滤后加入鲜奶继续加热，边加热边搅拌至奶茶融合均匀，最后根据口味添加少量盐。
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  新疆普通手抓饭

  新疆普通手抓饭以大米、羊肉、胡萝卜、洋葱为主要食材，将羊肉切块焯水后与洋葱、胡萝卜一同炒香，加入大米翻炒均匀，再加水焖煮至熟。成品米饭粒分明，香气浓郁，配以烤制的羊肉和蔬菜。
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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 Minced Meat Pilaf

  Xinjiang碎肉抓饭 is made primarily with rice, minced mutton or beef, and seasoned with onions, carrots, tomatoes, and spices such as cumin and chili powder. The ingredients are stir-fried in oil and then simmered with water until the rice is fluffy and the meat is flavorful.
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  新疆羊腿抓饭

  新疆羊腿抓饭以羊腿肉、大米、洋葱、胡萝卜为主要食材，将羊肉切块后与洋葱、胡萝卜一同炒制，再加入大米和适量水焖煮而成。制作过程中通常使用香料如孜然、胡椒等调味，米饭吸收肉汁和蔬菜的香味，形成独特的风味。
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  Xinjiang Spicy Chicken

  Xinjiang spicy chicken is a dish made primarily with chicken, stir-fried with dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then stir-fried together with dried chilies and Sichuan peppercorns to infuse flavor into the meat while achieving a slightly crispy outer layer and rich, spicy aroma.
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  新疆馕

  新疆馕是一种用面粉、水、盐和酵母制成的面饼，通常加入羊油或植物油，以增强风味。面团发酵后擀成圆形，放入烤炉中烘烤至表面金黄酥脆。常见做法有 plain naan（原味馕）和加芝麻、孜然等调料的变种。
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  Casserole Meat

  Cangzi meat is a dish primarily made with pork, typically using belly pork or lean meat cut into pieces and stewed together with seasonings in a clay pot. During preparation, soy sauce, cooking wine, scallions, and ginger are added, then slowly simmered over low heat until the meat becomes tender and the broth becomes rich.

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