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Potato Library Xinjiang Small Restaurant · Da Ping Ji (Sahuan Outlet Branch)

新疆菜 · ⭐ 4.3

4th Floor, Sandaoshan Xi'an Outlets, Northeast Corner of the Intersection of Shibo Avenue and Aolai West Road (Next to the Cinema)

Dishes

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  Original Yogurt

  Original flavor yogurt is a healthy beverage made by fermenting milk with lactic acid bacteria, featuring a pure white color, delicate texture, and a balanced sweet and sour taste.
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  Salted Egg Yolk Baked Enoki Mushrooms

  Blanched enoki mushrooms stir-fried with salted egg yolk, absorbing its rich aroma for a savory and fragrant taste.
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  Mixed Vegetable Salad

  A colorful cold dish made with fresh vegetables such as lettuce, cucumber, tomato, and purple cabbage. The preparation is simple: wash and slice the vegetables, then mix with a specially prepared dressing to retain their original texture and nutritional value.
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  Big Plate Chicken

  Da Pan Ji is a dish primarily made with chicken, potatoes, and noodles. Chicken is cut into pieces and stewed with spices and seasonings, along with diced potatoes, until fully flavored. Finally, cooked noodles are mixed with the stewed chicken and potatoes to absorb the rich broth.
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  Dried Fruit Yogurt

  A healthy dessert made by mixing fresh yogurt with dried fruits such as raisins, apricots, and cranberries for a rich, tangy flavor.
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  Xinjiang Big Plate Chicken

  Xinjiang large plate chicken is a dish made from ingredients such as chicken, potatoes, and chili peppers. First, the chicken is cut into pieces and stir-fried with spices, then vegetables like potatoes and chili peppers are added, and it is slowly stewed until fully flavored. Finally, the sauce is reduced and served on a plate.
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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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  Grilled Bun

  Roast包子 is a specialty noodle dish made with flour as the wrapper and filled with lamb, green onions, and other ingredients, then baked in a tandoor. The skin is golden yellow, crispy on the outside and tender inside, with a fresh, savory flavor and rich aroma.
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  Freshly Baked Naan

  A flatbread made from flour, water, salt, and yeast, baked fresh over charcoal or in an oven, with a crispy crust and soft interior, often served with lamb soup or vegetables.
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  White Noodle Skin

  Baimianpi is a thin dough made primarily from flour, typically rolled or spread out and used as a staple food or to wrap other ingredients. The dough is made by mixing flour with water, kneading it into a ball, letting it rest, then rolling it into thin sheets and cutting it into strips or using whole sheets.
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  Shihezi Cold Noodles

  Shihezi cold noodles are a chilled noodle dish made primarily from flour. The flour is mixed with water to form a dough, which is then repeatedly washed to remove starch, leaving behind gluten. The resulting wheat gluten slurry is steamed into thin sheets, cooled, and sliced into strips. When serving, it is mixed with vinegar, chili oil, garlic paste, sesame paste, cucumber ribbons, and bean sprouts.
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  Lamb Pilaf

  Lamb pilaf is made with lamb and rice, seasoned with carrots and onions. Lamb is first stewed until tender, then mixed with sautéed onions and carrots, and cooked with rice to absorb the flavors. Finally, it's stirred and served.

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