Xibei Tanliang Guan · Quan Yang Shao Kai Xiao Yuan
烧烤 · ⭐ 4.5
Building 1, Flat House, Dongmafang Veterinary Station, Dongmafang Village, Shangzhuang Township, Dongmafang Road
Dishes
Cabbage Stir-Fried FlatbreadCabbage stir-fried with naan is a specialty dish using cabbage and naan as main ingredients. First, wash and shred the cabbage, and cut the naan into small pieces. Next, sauté minced garlic in hot oil, add the cabbage and stir-fry until just cooked through, then add the naan pieces and continue stir-frying. Finally, add appropriate seasonings and stir well to combine.
Pilahong: A Xinjiang ClassicPila Hong is a cold dish traditionally eaten by people in Xinjiang, made primarily from piyazi (onion), chili peppers, and tomatoes. Slice the onion, green pepper, and tomato into thin strips, then mix with an appropriate amount of salt, sugar, vinegar, soy sauce, and a little sesame oil.
Xinjiang Hand-RiceXinjiang 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.
Xinjiang Baked BunXinjiang baked buns are made primarily from lamb, green onions, and flour. The lamb and green onions are mixed with seasonings to form the filling. The dough is fermented, rolled into round wrappers, filled, sealed, and then baked in a pan until golden and crispy.
Shawan Big Pot ChickenShawan 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.
Hand-grabbed Lamb from Tan SheepHand-grabbed lamb dish is made primarily from fresh Tan sheep meat, using bone-in leg or rib portions, boiled in clear water. During cooking, a small amount of scallion segments, ginger slices, and salt are added—no other seasonings are used—to preserve the original flavor of the lamb. The finished dish features tender meat and clear, fresh-tasting broth. It is traditionally eaten by hand, tearing the meat apart, reflecting a traditional way of dining.
Roasted Whole Lamb (Xiao Tan Sheep)Roast whole lamb from Xiaotan is a dish featuring an entire Xiaotan lamb as the main ingredient. The meat of Xiaotan lamb is tender and juicy. The whole lamb is carefully prepared and seasoned with a special spice blend, then slowly roasted over charcoal until golden and crispy. The result is richly aromatic meat that retains the natural freshness and flavor of lamb.
Grilled Lamb SkewersLamb 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.
羊肉筋焖饼子羊肉筋焖饼子是一道西北风味菜肴，主要选用带筋羊肉与手工面饼焖制而成。先将羊肉筋切块炖煮至软烂，加入香料与汤汁，再将擀好的面饼铺在羊肉上，加盖焖至饼子吸饱汤汁。成品中羊肉筋酥烂入味、胶质丰富，面饼下层绵软、上层略带焦香，口感层次分明，味道咸鲜浓郁，带有西北菜特有的醇厚风味。
Homemade YogurtHomemade 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.
Stir-fried Beef Tripe with Chinese ChivesYuan爆 Baiye is a dish made primarily from beef tripe and garnished with cilantro, stir-fried quickly over high heat. Its color features a beautiful contrast of white and green, with a tender and crisp texture, making it a classic in Chinese cuisine.
Tandoor-roasted lamb legLamb leg roasted in a tandoor is a dish primarily made with lamb leg, cooked using a tandoor oven. After marinating, the lamb leg is placed into a preheated tandoor, where the heat from the pit cooks it until the skin turns golden and crispy, while the meat remains tender and juicy.