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Ye Si Xiang Xinjiang Mei Shi

新疆菜 · ⭐ 4.3

North side of Fanmei Kindergarten, Shuangping West Street

Dishes

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  Dry-Fried Spicy Chicken

  Dry-fried chili chicken is a dish primarily made with chicken, using dried chilies and Sichuan peppercorns as辅料, stir-fried at high heat to make the chicken dry, fragrant, and crispy. The chicken is cut into pieces, marinated to absorb flavor, then stir-fried together with chilies and peppercorns until golden and crispy, delivering a unique dry fragrance.
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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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  Liver in Oil

  Oil-braised liver is a traditional dish primarily made with pig liver. The preparation involves slicing the liver, marinating it with seasonings, and quickly stir-frying it in hot oil until cooked. The dish has a golden color, with the liver slices crispy on the outside and tender on the inside.
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  Stir-fried Napa Cabbage with Flatbread

  Stir-fried lotus cabbage with naan is a dish featuring lotus cabbage (core of Chinese cabbage) and naan as main ingredients. The cabbage is sliced and stir-fried in oil, seasoned appropriately, then mixed with toasted naan slices to absorb the flavors and soften.
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  Grilled Lamb Tendons

  Roast lamb tendons is a dish primarily made with lamb tendons as the main ingredient. To prepare it, the lamb tendons are first marinated to absorb flavors, then placed on a grill and slowly roasted over appropriate heat until the outside is crispy while the inside remains tender. During the process, a specially prepared barbecue sauce can be brushed on to enhance the flavor.
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  Roasted Lamb Rib Bones

  Roasted lamb bones is a dish primarily made with lamb bones. To prepare it, the lamb bones are first marinated to absorb flavors, then placed on a grill and slowly roasted over moderate heat until the surface turns golden and fills the air with aroma. This process preserves the original taste of the lamb bones, resulting in a crispy exterior and tender interior with rich, layered textures.
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  Tomato and Egg with Chili

  Tomato and egg stir-fry is a home-style dish using tomatoes and eggs as main ingredients. Cut tomatoes into pieces, scramble eggs and set aside. Heat oil in a pan, fry eggs until set, remove, then cook tomatoes until soft. Add seasonings and mix with eggs for a well-blended stir-fry.
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  Minced Meat Pilaf

  碎肉抓饭是一道以羊肉或牛肉碎末为主料，搭配大米、胡萝卜、洋葱等食材烹制而成的传统美食。制作时将肉末与调料炒香，再与大米混合煮熟，口感丰富，肉香四溢。
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  Stir-Fried Bok Choy

  Stir-fried bok choy is a home-style dish using bok choy as the main ingredient. After washing and cutting the bok choy, stir-fry quickly with garlic in hot oil, then season and serve. Simple and fast to prepare, it retains the vegetable's crisp texture.
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  Spinach Wheat Gluten Noodles

  Spinach and gluten noodles is a dish primarily made with fresh spinach and homemade gluten. The spinach is washed and cut into segments, while the gluten is made from flour through a special process, giving it a chewy texture. In cooking, the gluten is first boiled until cooked through, then quickly stir-fried with the spinach to preserve its bright green color and crisp texture.
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  Spicy Chili Noodles

  Spicy chili noodle is a specialty dish made primarily with noodles and spicy dried chili peppers. The preparation is simple: mix cooked noodles with stir-fried chili peppers and seasonings to taste.
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  Nang Ding Stir-Fried Meat

  Nang Ding Chaorou is a dish primarily made with nang (a traditional Xinjiang flatbread) and meat. The nang is cut into small pieces and stir-fried together with seasoned meat slices, then seasoned with appropriate spices until the ingredients are fully blended, creating a unique texture.
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  Lamb in Naan

  Lamb and naan is a specialty dish from Xinjiang, primarily made with lamb and naan. The preparation typically involves cutting tender, slow-cooked lamb into pieces, serving it with baked or fried naan, and drizzling it with rich lamb broth so the naan fully absorbs the flavorful sauce, creating a unique texture.

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