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Xinjiang Green Field Restaurant (Tianzhu Yuan Branch)

其他美食 · ⭐ 3.5

No. 92 Zhenghe North Road

Dishes

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  Cold Dish

  Cold dishes are prepared by cooking, marinating, or eating raw ingredients, then cooling them to room temperature or refrigerating before serving. Common ingredients include cucumber, tofu skin, jellyfish, chicken breast, wood ear mushrooms, and carrots. Preparation methods include mixing, pickling, blanching, and freezing.
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  Wusu Beer

  Wusu Beer is a popular beer from Xinjiang, China, made from barley, hops, and pure water using traditional brewing methods. It has a crisp, malty flavor with a slight bitterness, ideal for pairing with grilled meats or local snacks.
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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 Lamb Skewers

  Fresh lamb is marinated with spices and grilled on red willow branches, resulting in tender, flavorful skewers popular in Xinjiang cuisine.
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  Lamb Skewers

  Lamb skewers are made by marinating chunks of lamb in spices and grilling them on skewers, resulting in a flavorful and aromatic dish.
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  Lamb Kidneys

  Lamb kidneys, also known as lamb腰 (yáng yāo), refer to the kidney part of sheep. Typically cleaned and then marinated with ingredients such as scallions, ginger, garlic, and cooking wine before being stir-fried or stewed to remove any fishy odor and enhance flavor.
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  Chicken Thigh

  Chicken thigh meat marinated and cooked by pan-frying, grilling, or stewing. Main ingredient is chicken thigh, with seasonings like soy sauce, cooking wine, and ginger to enhance flavor.

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