Yixiang · Dunhuang Tower
地方菜 · ⭐ 4.1
Gansu Dunhuang Building, Floors 1–4, No. 2212, Zhongshan North Road
Dishes
Lanzhou Cold NoodlesLanzhou cold noodles are a type of chilled noodle skin made from flour through processes such as washing, sedimentation, and steaming. The main ingredients include flour, water, and a small amount of salt. During preparation, the dough is repeatedly kneaded and washed to remove starch, leaving behind gluten. The resulting wheat paste is then steamed into thin sheets, cooled, and sliced into strips. When serving, it is mixed with vinegar, chili oil, garlic paste, mustard, sesame sauce, and shredded cucumber.
Lanzhou Sweet Fermented BarleyLanzhou sweet embryo is a traditional snack from Gansu Province, made from oats or barley. First, the grains are soaked and steamed until cooked, then cooled before mixing with yeast starter and evenly stirred. The mixture is placed in a warm area to ferment. After sufficient time, the starch in the grains converts into sugar, creating a unique sweetness accompanied by a subtle alcoholic aroma. Finally, add cold water or ice cubes, and it's ready to enjoy.
Lanzhou YogurtLanzhou yogurt is a beverage made from milk through lactic acid fermentation. Fresh milk is heated, cooled to an ideal temperature, inoculated with lactic acid bacteria, and fermented for several hours in a constant temperature environment until it thickens and develops a unique flavor. The finished product has a thick texture and a mild sour taste.
Lanzhou NianpiLanzhou Nianpi is a specialty snack from Northwest China, made primarily with wheat flour-based nianpi, accompanied by ingredients such as gluten, cucumber strips, and bean sprouts, and seasoned with vinegar, chili oil, sesame paste, and other condiments mixed together.
Hand-held LambHand-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.
Sichuan-style Boiled LambA Sichuan-style dish featuring lamb simmered in a spicy broth with vegetables, known for its numbing and fiery flavor.
Boiled BeefBoiled beef is a dish made by cooking and cooling beef before slicing it. Main ingredient is beef, with added aromatics like scallions, ginger, and star anise for flavor. The meat is tender and easy to eat.
Beef Noodle Soup with Extra BeefBeef noodle soup with beef features hand-pulled noodles and tender stewed beef. The noodles are chewy and elastic, while the beef is soft from long cooking. The broth is made by simmering beef bones and spices, then adding beef chunks to create a rich flavor.
Beef NoodlesBeef noodles are a noodle dish primarily made with noodles and beef. The cooked noodles are served with tender pieces or slices of beef that have been stewed, then topped with a rich beef broth, and finally garnished with chopped green onions and cilantro for added aroma.
Special Hand-grabbed Lamb RibsFresh lamb ribs marinated in secret spices and slow-cooked until tender, allowing easy bone separation—perfect for hand-held eating with rich aroma and unique flavor.
Premium Rib SteakPremium pork rib strips are made from pork rib meat, marinated and then stewed or braised to make the meat tender and flavorful. Typically seasoned with scallions, ginger, garlic, and other seasonings such as soy sauce and sugar, slowly cooked over low heat.
Lamb Skewers with Red WillowLamb skewers made with fresh lamb cut into pieces and threaded onto red willow branches, then slowly grilled over charcoal until the outside is crispy and the inside remains tender. The lamb is juicy and flavorful, with a unique grilling technique that preserves its natural taste. The aroma of the red willow branches infuses into the meat during roasting, adding a distinctive flavor.