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Zhihuiyang - Halal - Xinjiang Cuisine (Xiaobei Branch)

新疆菜 · ⭐ 4.4

No. 42 Bao Han Zhijie, Dengfeng Subdistrict

Dishes

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  Big Plate Chicken

  Da Pan Ji is a dish primarily made with chicken, potatoes, and noodles. Chicken is cut into pieces and stewed with spices and seasonings, along with diced potatoes, until fully flavored. Finally, cooked noodles are mixed with the stewed chicken and potatoes to absorb the rich broth.
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  Spicy Potatoes in Dry Pot

  Dry Pot Potato Slices is a dish primarily made with potatoes. The potatoes are sliced thinly and deep-fried until golden and crispy. Then, they are stir-fried in a dry pot with chili peppers, scallions, ginger, garlic, and other seasonings, resulting in an appealing color and aroma.
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  Hand-held Lamb

  Hand-grabbed mutton is a dish primarily made with mutton, typically using tender leg or back meat. The preparation involves cleaning and cutting the mutton into pieces, then marinating it with spices before cooking it using specific methods such as boiling, steaming, or roasting until the meat becomes tender and juicy. It is commonly enjoyed by tearing it apart with hands, often accompanied by dipping sauces to enhance the flavor.
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  Hand-Grabbed Rice

  Hand-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.
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  Xinjiang Pilaf

  A traditional Uyghur dish made with rice, lamb, carrots, and onions, cooked in oil and simmered to create a rich, aromatic flavor.
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  Xinjiang Spicy麻 Chicken

  Xinjiang Spicy麻 Chicken is a traditional Xinjiang dish primarily made with chicken. The preparation involves boiling the chicken until tender, shredding it into细 strips, and then mixing it with Sichuan pepper, chili, and other seasonings to create a unique numbing and spicy flavor.
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  Xinjiang Skewered Meat

  Grilled meat skewers made from marinated lamb or beef, a signature dish of Xinjiang cuisine.
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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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  Milk Egg Glutinous Rice Wine

  Milk egg glutinous rice wine is a dessert made primarily from milk, eggs, and glutinous rice wine. The preparation is simple: first heat the milk to just below boiling point, then beat in the eggs and mix well, finally add the glutinous rice wine and cook until thickened.
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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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  Sour Cabbage and Potato Porridge

  Suancai Yangyu Huhu is a home-style dish made primarily from pickled cabbage and potatoes. Potatoes are peeled, cut into pieces, and boiled until soft, then simmered with chopped pickled cabbage to create a smooth, richly flavored stew.
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  Nang Stir-Fried Cabbage

  Nang炒Cabbage is a stir-fry dish primarily made with nang and cabbage. Cut the nang into pieces and set aside. Wash and shred the cabbage. Heat oil in a pan, stir-fry the cabbage until fragrant, then add the nang pieces and stir well to allow the nang to absorb the cabbage's juices. The result is soft and chewy nang with a fresh vegetable aroma.

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