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Fei Chang Hao - Drinks Pairing Dishes

新疆菜 · ⭐ 4.1

No. 379 Zhupan Highway

Dishes

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  Big Plate Chicken

  Da Pan Ji is a dish primarily made with chicken, potatoes, and noodles. Chicken is cut into pieces and stewed with spices and seasonings, along with diced potatoes, until fully flavored. Finally, cooked noodles are mixed with the stewed chicken and potatoes to absorb the rich broth.
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  Xinjiang Naan Pit Grilled Skewers

  Xinjiang Naan Pit Grilled Skewers are skewered meats cooked in a traditional clay oven, known for their smoky flavor and spicy seasoning.
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  Xinjiang Naan Pit Roasted Lamb Ribs

  Fresh lamb ribs marinated with spices like cumin and chili powder, then slow-roasted in a traditional Xinjiang naan pit oven for a smoky, aromatic flavor.
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  Roasted Lamb

  Roast lamb is a dish primarily made with lamb as the main ingredient. To prepare it, first cut the lamb into bite-sized pieces and marinate it to infuse flavor. Then, roast the meat over charcoal or in an oven until the surface turns golden and the meat becomes tender. Finally, season to taste with spices such as cumin powder or chili powder for added aroma.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh lamb ribs into pieces and threading them onto bamboo sticks, then marinating and grilling. The main ingredients are lamb ribs and seasonings. During preparation, the meat is typically marinated with spices such as cumin, chili powder, and salt, then grilled over charcoal or in an oven until the outside is crispy and the inside remains tender.
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  Lamb Shank Hand-Rice

  Lamb rib hand-pulled rice is primarily made with lamb ribs and rice. After blanching the lamb ribs, they are stir-fried with onions, carrots, and other ingredients until fragrant, then mixed with rice and stir-fried evenly. Water is added and the mixture is simmered until cooked. The rice absorbs the aroma of the lamb and seasonings, while the lamb ribs become tender and flavorful, making it perfect to eat by hand.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Goat Spine Hot Pot

  羊蝎子 is a dish primarily made from lamb spine bones, named for its resemblance to a scorpion. The preparation typically involves blanching the lamb bones to remove any odor, then adding various spices and seasonings such as green onions, ginger, garlic, Sichuan peppercorns, star anise, and soy sauce, followed by slow stewing until the meat becomes tender and the marrow becomes richly fragrant.
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  American Beef Skewers

  American beef skewers feature tender beef strips marinated in a savory blend and grilled over an open flame, served with a side of barbecue sauce.
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  Whole Lamb Rack Roasted in Clay Oven

  Fresh whole lamb rack marinated with special spices and slow-roasted in a clay oven. Crispy golden crust with tender, juicy meat and rich aroma of spices and charcoal.
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  Whole Lamb Leg Roasted in Tandoor

  Whole lamb leg marinated with special spices and roasted slowly in a tandoor oven. Crispy golden skin, tender juicy meat, rich aroma with distinct charcoal flavor.
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  Tandoor-roasted lamb leg

  Lamb leg roasted in a tandoor is a dish primarily made with lamb leg, cooked using a tandoor oven. After marinating, the lamb leg is placed into a preheated tandoor, where the heat from the pit cooks it until the skin turns golden and crispy, while the meat remains tender and juicy.
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  Naan Pit Lamb Skewers

  A traditional Xinjiang grilled lamb skewer, made by marinating lamb in spices and roasting it in a naan oven for a smoky, savory flavor.

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