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Anar Xinjiang Cuisine (Hongshan Vanke Plaza Branch)

新疆菜 · ⭐ 4.6

No. L4-21, 4th Floor, Vanke Plaza, Baisha 2nd Road

Dishes

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  Hotan Stewed and Roasted Lamb Ribs

  Fresh lamb ribs marinated with special spices and slowly stewed and roasted, resulting in tender, juicy meat with rich aroma, reflecting Xinjiang flavors and traditional cooking methods.
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  Chabucha'er Milk Skin Salad

  A Xinjiang specialty dish made with milk skin and fresh vegetables like cucumber, tomato, and onion, dressed with yogurt or seasoning for a refreshing, creamy flavor.
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  Xinjiang Fried Rice Noodles

  Xinjiang fried rice noodles is a dish made by stir-frying rice noodles with vegetables, meat, or tofu. Main ingredients include dried rice noodles, onion, green pepper, carrot, minced meat or egg, and seasonings such as soy sauce, chili oil, and cumin powder, all stir-fried together until well combined.
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  Shawan Li Shilin Big Chicken Pot

  A spicy and flavorful dish made with chicken and potatoes, simmered in a rich sauce with chili and Sichuan peppercorns.
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  Shredded Meat Hand-Rice

  Shredded meat hand-pulled rice features rice mixed with minced beef or lamb, sautéed with onions and carrots, cooked in olive or vegetable oil, and seasoned with spices like cumin and pepper.
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  Secret-Recipe Lamb Skewers

  Special recipe lamb skewers are made by cutting fresh lamb into pieces and marinating them with a secret spice blend. The meat pieces are then threaded onto bamboo skewers and slowly grilled over charcoal until the outside is crispy and the inside remains tender and flavorful. For best results, enjoy with additional spices.
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  Lamb Shank Hand-Rice

  Lamb rib hand-pulled rice is primarily made with lamb ribs and rice. After blanching the lamb ribs, they are stir-fried with onions, carrots, and other ingredients until fragrant, then mixed with rice and stir-fried evenly. Water is added and the mixture is simmered until cooked. The rice absorbs the aroma of the lamb and seasonings, while the lamb ribs become tender and flavorful, making it perfect to eat by hand.
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  Sailimulake Boiling Fish

  Fresh fish from Sailimu Lake is quickly cooked with spicy chili, Sichuan pepper, ginger, and garlic in hot oil, resulting in tender fish and a rich, numbingly spicy flavor.
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  Nalati Grassland Scallion Beef

  Nalati Grassland Scallion Beef is a dish made with fresh beef and scallions combined with various spices. The beef is marinated and stir-fried, retaining its tender texture while emitting a rich scallion aroma.
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  Crispy Roasted Bun

  A flaky baked包子 is a pastry made by wrapping meat filling in dough and baking it. Main ingredients include flour, lamb or beef, onion, and spices. The dough is rolled and folded to create a crispy texture, while the filling is a mixture of minced meat and chopped onion seasoned to taste, then baked until golden and crunchy.
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  Yogurt Hot Pot

  A yogurt-based hot pot featuring vegetables, meat, and mushrooms, gently cooked for a refreshing and tangy flavor.
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  Anar Handmade Yogurt

  A traditional yogurt made from fresh milk using artisanal fermentation, known for its rich texture and mild tanginess.
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  Roasted Lamb Leg with Bread

  Roast lamb leg with a crust of flour, egg, and seasonings, baked to tender, juicy meat and crispy skin.
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  Tandoor-braised Lamb Ribs

  Fresh lamb ribs marinated in special spices and slow-cooked in a tandoor, resulting in tender, flavorful meat with authentic Xinjiang taste.

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