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Xi'han Xinjiang Mianbao Tang (Xinjiang Zhubu Jingban Dian)

新疆菜 · ⭐ 4.6

North of East Entrance, Xinjiang Mansion, Sanlihe Road

Dishes

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  Dumpling Soup

  Meatball soup is a soup dish primarily made with meatballs, usually served with vegetables such as carrots and mushrooms. The meatballs are made by mincing pork or chicken, resulting in a tender and flavorful texture. The broth is light and can be enhanced with seasonings according to personal taste.
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  Large Bowl of Meatball Soup

  Large bowl of meatball soup is a dish made primarily with pork, seasoned with scallions and ginger, and cooked in water or broth. It contains multiple meatballs and has a delicious taste, suitable for eating with rice.
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  Khotan Yogurt

  Koktöbe yogurt is made from fresh milk through fermentation, using milk and lactic acid bacteria as main ingredients. Milk is heated, cooled, inoculated with starter culture, and fermented for several hours to form a solid texture with a unique flavor.
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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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  Large Portion

  Large portions typically refer to dishes with generous servings, featuring main ingredients such as meat, vegetables, or seafood, prepared by methods like stir-frying, boiling, steaming, or frying—ideal for sharing among multiple people.
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  Handmade Beef Meatballs

  Handmade beef balls made from fresh beef, minced and mixed until elastic, then shaped by hand and cooked by boiling or steaming. A small amount of starch, egg white, and seasonings are added to enhance texture and flavor.
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  Fried Cake

  Deep-fried glutinous rice cake made from glutinous rice flour, sugar, and water, filled with red bean paste, jujube paste, or sesame, shaped into rounds or ovals, then fried until golden and crispy.
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  Milk Rose Flatbread

  Milk rose flatbread is a pastry made primarily from flour and milk. The dough is rolled into a circle and folded into a rose shape before baking. A small amount of sugar and yeast may be added during preparation to make the crust soft and sweet.
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  Milk Sesame Flatbread

  Milk sesame flatbread is made from flour, milk, and sesame. Mix flour with milk to form dough, let it rest and ferment, then divide into small pieces, roll into rounds, brush with milk, sprinkle sesame, and bake until golden and crispy.
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  Milk Spicy Pepper Naan

  Milk spicy naan is a flatbread made from flour, enhanced with milk and chili powder (la pi zi). The dough is mixed, rolled into rounds, and cooked by grilling or baking, with la pi zi sprinkled on top for flavor.
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  Sesame Flatbread

  Sesame naan is a traditional Xinjiang dish made primarily from flour and baked with sesame. During preparation, the dough is fully fermented, sprinkled with sesame seeds, and baked until golden and crispy.
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  Spinach with Wheat Gluten Noodles

  Spinach and gluten noodles salad is a cold dish primarily made with spinach and gluten noodles. The spinach is blanched and cut into segments, while the gluten noodles are boiled and torn into strips. These ingredients are mixed together and seasoned with dressing to taste. This dish does not involve high-temperature cooking; instead, the flavor is enhanced mainly through seasonings.
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  Tandoor-Roasted Lamb Ribs

  Tandoor-roasted lamb ribs are made with fresh lamb ribs, marinated and then grilled in a tandoor oven. Rich in protein and fat, the lamb is seared at high heat to create a crispy exterior while keeping the inside juicy, preserving the original flavor and aroma of the lamb.

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