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Sarande · Xinjiang Halal Cuisine (Train Station Branch)

新疆菜 · ⭐ 4.6

Nos. 20–6, Guangyuan West Road

Dishes

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  Xinjiang Beauty Rose Tea

  Xinjiang Beauty Rose Tea is made primarily from Xinjiang's specialty double-petaled red roses, which are hand-picked and naturally sun-dried or low-temperature dried. To prepare, a suitable amount of dried rose buds is steeped in hot water at 80-85°C for 3-5 minutes until the petals unfurl and the infusion turns a light amber color. The clear tea carries a natural rose fragrance and contains no tea leaves. It can be sweetened with a small amount of honey or rock sugar according to preference.
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  Xinjiang Roast Bun

  Xinjiang baked包子 (baked buns) are made primarily from lamb, scallions, and flour. The lamb and scallions are mixed and seasoned as filling, then wrapped in dough and baked in a tandoor oven. The outer skin turns golden and crispy, while the inner filling is richly aromatic and flavorful.
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  Special Mid-sized Chicken

  A Sichuan-style dish featuring whole chicken stir-fried with chili, Sichuan pepper, and aromatics, delivering a bold, spicy, and numbing flavor.
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  Minced Meat Pilaf

  碎肉抓饭是一道以羊肉或牛肉碎末为主料，搭配大米、胡萝卜、洋葱等食材烹制而成的传统美食。制作时将肉末与调料炒香，再与大米混合煮熟，口感丰富，肉香四溢。
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  Spicy Sichuan Chicken

  A flavorful chicken dish marinated in a secret blend of spices, featuring a bold numbing and spicy taste from Sichuan peppercorns and chili.
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  Premium Hand-Ripped Lamb

  Premium hand-held lamb uses fresh leg or rib meat, soaked to remove blood, then simmered with scallions, ginger, star anise until tender. Eat by tearing with hands and dipping in chili salt or garlic sauce.
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  Premium Hand-Ripped Meat

  Premium hand-held meat is made from fresh mutton, cut into large pieces and boiled in clear water to preserve its original flavor. During cooking, no excessive seasonings are added—only salt and spices are used to enhance the tenderness and rich taste of the meat.
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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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  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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  Homemade Yogurt

  Homemade yogurt is made by heating fresh milk, cooling it, adding active lactic acid bacteria, and fermenting in a constant temperature environment for several hours. Main ingredients are milk and lactic acid bacteria; no preservatives or artificial additives are used.
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  Grassland Lamb Offal Soup

  Grassland lamb offal soup features lamb organs like heart, liver, lungs, and intestines, simmered with lamb bones or leg meat for the broth. Seasoned with scallions, ginger, and cooking wine, it yields a clear or slightly milky broth with tender, flavorful ingredients.
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  Fried Meat Noodles

  Fried meat noodles is a noodle dish primarily made with noodles and pork. The pork is sliced thinly, deep-fried until golden and crispy, then mixed with cooked noodles and vegetables or other ingredients, and seasoned with调味料 to create a flavorful dish.

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