Xinjiang Impression Specialty Restaurant (Da Fa Road Branch)
新疆菜 · ⭐ 3.8
No. 77, Xinping North Road
Dragon Mate tips
If you are traveling in China to visit Beijing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 77, Xinping North Road. It is a 新疆菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Milk Vegetable, Sand Onion with Cordyceps, Grilled Naan.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Beijing
- Category: 新疆菜
- Rating: 3.8
- Address: No. 77, Xinping North Road
- Popular dishes: Milk Vegetable, Sand Onion with Cordyceps, Grilled Naan, Hubei Lamb Head, Spinach Wheat Gluten Noodles
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Dishes
Milk VegetableNai Cai is a dish featuring cabbage as the main ingredient, simmered with milk or cream to absorb the dairy flavor, resulting in a soft and tender texture. A small amount of salt and seasonings are added during cooking, without any complex ingredients.- Sand Onion with CordycepsSand onion and caterpillar fungus is a dish made primarily from sand onion and caterpillar fungus. Wash and cut the sand onion, soak the caterpillar fungus, then stir-fry together with seasonings until cooked through, preserving the original flavor and texture.
Grilled NaanA grilled flatbread made from flour, often served with roasted meats or vegetables.- Hubei Lamb HeadHubei羊头 is a dish featuring lamb head as the main ingredient, cleaned and blanched before being slow-cooked with various spices and seasonings. The meat becomes tender and flavorful, often cooked together with辅料 like green onions, ginger, and garlic.
Spinach Wheat Gluten NoodlesSpinach and gluten noodles is a dish primarily made with fresh spinach and homemade gluten. The spinach is washed and cut into segments, while the gluten is made from flour through a special process, giving it a chewy texture. In cooking, the gluten is first boiled until cooked through, then quickly stir-fried with the spinach to preserve its bright green color and crisp texture.