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Pamir Restaurant (Baiyun Guan Branch)

新疆菜 · ⭐ 4.4

No. 3 (Bing), Lianhuachi East Road

Dishes

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  Large Plate Chicken Rice

  Chicken and potato rice bowl features chicken as the main ingredient, paired with vegetables such as potatoes and green peppers. After stewing, the chicken becomes tender and juicy, while the vegetables offer a rich variety of textures. The stewed chicken and its sauce are served over rice, creating a delicious and satisfying main dish.
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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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  Xinjiang Hand-Rice

  Xinjiang hand-pulled rice is a traditional Xinjiang dish made primarily with lamb, carrots, onions, and rice. First, the lamb is stewed until tender, then diced carrots and onions are stir-fried in the pot. Finally, the pre-soaked rice is added and cooked together until it absorbs the rich meat aroma and becomes soft and sticky.
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  Xinjiang Hand-Rice (Small)

  Xinjiang hand-held rice (small portion) is made from rice, lamb, carrots, onions, and potatoes. The rice is cooked with meat and vegetables, absorbing their flavors for a rich taste. First, lamb is stir-fried, then vegetables and washed rice are added and simmered in water.
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  Xinjiang Noodle Stir-Fry

  Xinjiang拉条子 is a noodle dish made with hand-pulled noodles as the main ingredient, combined with beef or mutton, onions, green peppers, and other ingredients. The noodles are made by kneading and resting the dough before being hand-pulled, resulting in a chewy texture. To prepare, first sauté the meat until fragrant, then add vegetables and stir-fry. Next, add seasonings and适量 water, bring to a boil, and finally mix in the noodles to allow them to fully absorb the sauce.
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  Xinjiang Noodle Strips Stir-Fry

  Xinjiang fried noodle slices is a specialty dish featuring ingredients such as noodle slices, lamb, and vegetables. The method involves boiling handmade noodle slices, then stir-frying them with cooked lamb and vegetables to allow the noodles to fully absorb the rich meat flavor and fresh taste of the vegetables.
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  Xinjiang Lamb Skewers

  Xinjiang lamb skewers, made by cutting lamb with alternating fat and lean into chunks, then threading onto bamboo or metal skewers. During grilling over charcoal, the meat is slowly roasted until charred on the outside and tender inside, while continuously brushing it with a special spice sauce to enhance flavor.
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  Shawan Big Pot Chicken

  Shawan large plate chicken is a dish made primarily with chicken, paired with vegetables such as potatoes and green peppers, stir-fried and then combined. The chicken is cut into large pieces and stir-fried together with spices and seasonings until fully flavored, then mixed with the stir-fried vegetables and noodles before serving.
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  Grilled Bun

  Roast包子 is a specialty noodle dish made with flour as the wrapper and filled with lamb, green onions, and other ingredients, then baked in a tandoor. The skin is golden yellow, crispy on the outside and tender inside, with a fresh, savory flavor and rich aroma.
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  Grilled Lamb Skewers

  Lamb skewers are made primarily from fresh lamb, cut into uniform small pieces and threaded onto bamboo or metal skewers. After marinating, they are slowly grilled over charcoal, turning frequently to ensure even heating. They are cooked until the surface turns golden brown and the meat becomes tender, releasing a rich aroma.
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  Homemade Yogurt

  Homemade yogurt is a dairy product made primarily from milk and yogurt starter. The preparation method is simple: first heat the milk to an appropriate temperature, then mix in the yogurt starter evenly, and finally place it in a保温 container for fermentation. Once it has set, it is ready to enjoy.
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  Lamb in Naan

  Lamb and naan is a specialty dish from Xinjiang, primarily made with lamb and naan. The preparation typically involves cutting tender, slow-cooked lamb into pieces, serving it with baked or fried naan, and drizzling it with rich lamb broth so the naan fully absorbs the flavorful sauce, creating a unique texture.

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