Xinjiang Tower·Mount Everest Restaurant
新疆菜 · ⭐ 4.8
2nd Floor, VIP Building, Xinjiang Mansion, No. 7 Sanlihe Road
Dishes
Bachu MushroomBachu mushrooms is a dish featuring fresh mushrooms as the main ingredient, typically using locally sourced wild or cultivated mushrooms, cleaned, sliced or left whole, then stir-fried or stewed. A touch of葱姜蒜 and sometimes soy sauce or salt is added to enhance flavor while preserving the mushroom's natural taste.
Hand-held LambHand-held lamb is a dish primarily made with lamb as the main ingredient, usually using lamb leg or rack. The preparation method mainly involves boiling the lamb until cooked through, then tearing it by hand into small pieces to be enjoyed with seasonings.
Hand-grabbed Lamb RibsHand-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.
Hand-Grabbed RiceHand-pulled rice is a dish made from rice, mutton, carrots, onions, and other ingredients. To prepare it, first stew the mutton until tender, then add diced carrots and onions, and cook together with rice to allow the rice to fully absorb the meat's aroma and the vegetables' natural sweetness.
Xinjiang Big Plate ChickenXinjiang 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.
Spicy麻 ChickenSpicy麻 chicken is a dish made primarily with chicken and seasoned with Sichuan pepper, green onion, ginger, and other ingredients. The chicken is carefully prepared to ensure a tender texture, then drizzled with a specially crafted spicy麻 sauce, making the entire dish rich in numbing and fragrant flavors with a unique taste.
Pian NangPian Nang is a specialty flatbread from Xinjiang, made primarily from flour, water, and yeast, then fermented and baked. It has a crispy exterior and soft interior, often served as a staple food with dishes.
Shihezi Cold NoodlesShihezi cold noodles are a chilled noodle dish made primarily from flour. The flour is mixed with water to form a dough, which is then repeatedly washed to remove starch, leaving behind gluten. The resulting wheat gluten slurry is steamed into thin sheets, cooled, and sliced into strips. When serving, it is mixed with vinegar, chili oil, garlic paste, sesame paste, cucumber ribbons, and bean sprouts.
Lamb Skewers with Red WillowLamb or beef is cut into small pieces, threaded onto tamarisk branches, and grilled over charcoal. The burning tamarisk releases a unique aroma, giving the meat skewers a natural wood flavor.
Lamb SkewersLamb 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.
Pan-fried Meat NoodlesGuoyou Rou La Tiao Zi is a noodle dish featuring pork, green peppers, and onions. Pork slices are marinated, fried until golden, then stir-fried with vegetables and cooked noodles. Proper heat control ensures tender meat, crisp vegetables, and flavorful noodles.
Tandoori Steamed BunA馕坑烤包子 is a flatbread filled with lamb and onion, baked in a tandoor oven until the crust is crispy and the filling is cooked through.