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Bayi Lao Bo Xinjiang Cuisine (Ping He Dong Qiao Branch)

新疆菜 · ⭐ 4.4

No. 14 Yinghuayuan East Street, 1st Floor

Dishes

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  Traditional Hui-style Sandwich

  Traditional Hui-style fried pork with glutinous rice is a dish made by marinating pork belly, frying it, and then steaming it together with glutinous rice. The pork is cut into pieces, marinated with seasonings to absorb flavor, then coated with glutinous rice and steamed until the meat becomes tender and the rice aroma is rich.
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  Hotan Roasted Bun

  Hotan baked包子 is a specialty snack from Xinjiang, primarily made with lamb, green onions, and flour. The lamb is diced and mixed with green onions and seasoned, while the flour is fermented to make dough. The filling is wrapped in the dough and baked in a tandoor oven, resulting in a golden, crispy exterior and a tender, juicy interior.
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  Small Portion Big Plate Chicken

  Small portion of Big Plate Chicken is a dish featuring chicken and potatoes as main ingredients, simmered together with onions and green peppers, seasoned with soy sauce, chili, and star anise.
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  Baiyi-style Cabbage Stir-fried Flatbread

  Bayi-style cabbage stir-fried with naan is a dish featuring cabbage and naan as main ingredients. Cabbage strips are stir-fried with naan pieces, seasoned with oil, salt, and other spices to absorb the vegetable's juices for a unique texture.
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  Baiyi Laoye Lamb in Flatbread

  Baiye Laoye Naan Meat is a dish made with lamb, onions, carrots, and spices, slow-cooked and served in a baked naan bread, creating a crispy exterior and tender, aromatic filling.
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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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  Lamb Skewers with Red Willow

  Lamb skewers are made by threading meat (such as lamb or beef) onto red willow branches and grilling over charcoal. During the grilling process, the aroma of the red willow infuses into the meat, adding a unique flavor.
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  Uyghur Milk Tea

  Uyghur milk tea is made by boiling black tea or brick tea with fresh milk or goat's milk. Ingredients include tea, milk, and a pinch of salt. Boil tea in water, strain, add milk, heat to just below boiling, then season with a small amount of salt.
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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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  Grandpa's Hand-Rolled Rice

  Lao Ye's hand-pulled rice mainly includes lamb, rice, carrots, onions, and potatoes. First, fry the lamb, then stir-fry with vegetables, mix with washed rice, add water, and simmer until cooked. Finally, sprinkle with green onions or cilantro.
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  Grandpa's Homemade Yogurt

  Mr. Lao's homemade yogurt, made from fresh milk as the main ingredient and processed through a special fermentation method. With a delicate texture and smooth consistency, it retains the nutritional components of milk while adding beneficial probiotics for health.
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  Old Man's Special BaoBao Cabbage with Naan

  Old Man's Special BaoBao Cabbage Stir-Fried with Naan uses bao bao cabbage and Xinjiang-style flatbread naan as main ingredients. First, cut the naan into small pieces and shred the cabbage. When stir-frying, first cook half of the spices and seasonings with the naan pieces until golden and crispy, then add the shredded cabbage and remaining spices to cook thoroughly. Finally, mix both ingredients together so the naan absorbs the fresh aroma of the cabbage.

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