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Xiangyue Yangcun Little Restaurant (Wanda City Branch, Hefei)

新疆菜 · ⭐ 4.3

6th Floor, MixC World, at the Intersection of Qianshan Road and Xiyu Road

Dishes

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  Hotan Original Lamb Skewers

  Fresh lamb chunks marinated with special spices and grilled over charcoal, delivering tender, juicy meat with authentic flavor.
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  Hotan Red Willow Skewer

  A traditional Xinjiang dish featuring lamb or beef skewered on red willow branches and grilled over an open flame, offering a unique smoky flavor and tender texture.
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  Barkol Lamb Wrap

  Barkol lamb wrap features tender lamb slices marinated with spices, wrapped in flatbread with onions and peppers. A flavorful specialty from Xinjiang.
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  Hand-grabbed Lamb Ribs

  Hand-grabbed lamb ribs is a dish primarily made with lamb ribs, typically using fresh lamb rib or leg ribs. After marinating, the meat is roasted or stewed until fully cooked. The lamb has a firm texture and tender flavor, which can be eaten by hand, either with seasonings or dipping sauces.
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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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  Bachu Lamb Offal Soup

  A traditional Xinjiang dish made with lamb offal, slow-cooked with onions and spices for a rich, savory flavor.
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  Xinjiang Beef Stew

  A hearty stew made with beef and vegetables, typical of Xinjiang cuisine.
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  Stir-fried Bok Choy with Matsutake Mushrooms

  Stir-fried Bok Choy with Matsutake Mushrooms is a stir-fry dish featuring fresh bok choy and matsutake mushrooms as the main ingredients. The bok choy is washed and cut into sections, while the matsutake mushrooms are sliced. The dish is prepared by stir-frying minced garlic in hot oil until fragrant, then adding the sliced mushrooms and cooking until slightly browned and aromatic. The bok choy is added next and stir-fried quickly, seasoned with a small amount of salt and oyster sauce. The dish is ready when the bok choy turns tender and vibrant green. It presents a fresh appearance with a crisp texture, highlighting the natural sweetness of the bok choy and the distinctive earthy aroma of the matsutake mushrooms.
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  Special Lamb Roast Bun

  A specialty lamb roast bun made with seasoned lamb and onions, wrapped in dough and grilled to perfection—crispy outside, juicy inside.
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  Lamb Rib Pilaf

  Lamb rib pilaf is made with lamb ribs and rice. Lamb ribs are blanched to remove odor, then stir-fried with onions, carrots, and seasonings. After simmering until tender, it's mixed with rinsed rice and steamed to absorb the meat juices.
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  Five-color Cold Noodles

  A colorful cold noodle dish made with wheat-based noodles and mixed vegetables, dressed in a tangy sesame sauce with chili oil and garlic.
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  Sheep Village Hand-grabbed Meat

  A traditional Xinjiang dish made with tender lamb and vegetables, slow-cooked to perfection for rich flavor.

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