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Pin Jiang Yan · Xinjiang Cuisine

新疆菜 · ⭐ 4.0

No. 1269, North Side of Yaojiayuan North Second Road, Pingfang Township (Outside Yaojiayuan Comprehensive Market)

Dishes

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  Traditional Beef Noodles

  Traditional beef noodles are made primarily with noodles and beef. The noodles are boiled and drained, then served with richly stewed beef and a hearty beef broth, garnished with green onions, cilantro, and other seasonings.
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  Traditional Roasted Lamb Leg

  Traditional roasted lamb leg made with fresh lamb leg, marinated and cooked using classic methods for a crispy exterior and tender, juicy interior.
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  Traditional Lamb Skewers with Red Willow

  Traditional lamb skewers made with fresh lamb cut into cubes, threaded onto tamarisk branches and grilled over charcoal.选用羊腿肉或羊肩肉，质地细嫩，腌制时加入少量孜然、辣椒粉和盐，烤制后外焦里嫩。
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  Special Oil-Packed Liver from Pingjiang

  Pinjiang Ban's特色油包肝 features pork liver sliced and marinated with special seasonings, then coated in starch and deep-fried until crispy outside and tender inside, finished with a secret sauce or spicy oil.
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  Tear-Split Spicy Pepper Chicken

  Hand-teared Sichuan pepper chicken is a cold dish made primarily with chicken. Cooked chicken thighs or whole chicken are torn into strips and mixed with seasonings such as Sichuan peppercorns, chili oil, garlic, ginger, and green onions. Typically, the chicken is blanched or steamed before being seasoned, resulting in a tender texture and distinctive 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 Specialty Nianpi

  Xinjiang-style danpi is a cold noodle snack made from flour. The flour is mixed with water to form a batter, then steamed or spread into thin sheets, cooled, and sliced into strips. It's typically served with shredded cucumber, carrot, garlic paste, chili oil, vinegar, soy sauce, and sesame paste.
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  Hand-grabbed Lamb from Spring Water

  Spring water lamb hand-pulled meat uses fresh Ningxia lamb, cooked slowly in premium spring water. Sliced large and stewed gently to preserve natural flavors. Enjoy by hand for authentic taste.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Tandoori Rack Meat

  Lamb skewer meat, primarily made with lamb, is cooked using a traditional naan oven method. The lamb is hung on a specially designed rack and placed into a preheated naan oven, where the heat from the pit roasts the meat until the surface turns golden and crispy.

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