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Maxiangjiang · Loulan Market · Halal Xinjiang Cuisine (Yongwang Menglecheng Store)

新疆菜 · ⭐ 4.0

Mengle City

Dishes

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  Traditional Lamb Skewers

  Traditional lamb skewers are made with fresh lamb, cut into uniform small pieces and threaded onto bamboo skewers. After marinating, they are slowly grilled over charcoal until golden and slightly charred, resulting in tender, juicy meat with an aromatic flavor.
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  Cabbage Stir-Fried with Naan

  Cabbage stir-fried with naan is a specialty dish, primarily made with fresh cabbage and crispy naan. To prepare, wash and shred the cabbage, and cut the naan into pieces. Then, stir-fry the cabbage in a hot oil pan until half-cooked, add the naan pieces, and continue stir-frying until golden and crunchy. Finally, season with salt and seasoning, stir well, and serve.
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  Hotan Stewed and Grilled Lamb Ribs (Small Portion)

  Fresh lamb ribs marinated in secret spices and slowly stewed and grilled to tender, juicy perfection.
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  Tacheng Stir-Fried Air-Dried Beef

  A Xinjiang specialty dish made by stir-frying air-dried beef with onions and peppers, resulting in a flavorful and chewy texture.
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  Dry-Fried Noodles

  Dry-fried noodles is a noodle dish made by stir-frying noodles with vegetables, meat, and other ingredients. The noodles are first cooked to about half-done, then stir-fried in a wok with the配料 until they become dry and fragrant, turning golden brown and visually appealing.
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  Handmade Yogurt

  Handcrafted yogurt is a healthy food made primarily from fresh milk and active lactic acid bacteria. Milk is heated to an appropriate temperature, lactic acid bacteria are added, and the mixture is maintained at a specific temperature for fermentation. Once the milk solidifies, a smooth and nutritious homemade yogurt is obtained.
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  Xinjiang Traditional Yogurt

  Xinjiang Traditional Yogurt is a naturally fermented dairy product made primarily from fresh cow's or goat's milk. The milk is boiled, cooled to a suitable temperature, mixed with a small amount of previously fermented yogurt as a starter, and then left to ferment naturally in a warm environment for several hours until solidified. The final product has a smooth surface, milky-white color, thick texture, and a delicate, naturally tangy flavor. It is typically consumed plain without added sugar or seasonings, but can be paired with dried fruits or honey.
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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 Oil Tower

  Xinjiang You Tazi is a traditional pastry made from flour, sheep fat or vegetable oil, and water, kneaded into dough, rolled thin, spread with oil, sprinkled with scallions and salt, then rolled into cylinders, cut into segments, and steamed. It has distinct layers and a soft, flaky texture.
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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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  Cheese Foam Kvass

  A refreshing drink made with effervescent kvass and a rich cheese foam topping, offering a creamy and bubbly experience.
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  Maxiaojiang Cold Noodles

  A popular cold noodle dish made from wheat flour, served with cucumber, bean sprouts, chili oil, vinegar, and garlic sauce, known for its refreshing and spicy flavor.
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  Ma Xiaojiang Big Chicken Pot

  A spicy and flavorful dish made with chicken, potatoes, and aromatic spices, popular in Xinjiang cuisine.

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