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Liang Lai Xinjiang Cuisine - Founding Store

新疆菜 · ⭐ 4.6

Unit 124, Level 1, Section A, Building 105, Huizhong Beili, Anli Road

Dishes

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  Milk Tea

  Milk tea, a popular beverage made from tea combined with milk or non-dairy creamer. Typically using black or green tea as the base, it is boiled and sweetened with an appropriate amount of sugar, then mixed with milk and stirred evenly. The texture is smooth, with a harmonious blend of tea and milk aroma, beloved by people of all ages.
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  Gobi-style Grilled Lamb Ribs

  Gobi-style grilled lamb ribs made with fresh lamb ribs, marinated with onion, garlic, cumin, and chili powder, then grilled over charcoal. Turned during cooking for even heat distribution, resulting in a crispy exterior and tender interior.
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  Handmade Tofu

  Handmade tofu is made by soaking soybeans, grinding them into pulp, filtering, boiling, and adding a coagulant like gypsum or brine. Main ingredients are soybeans and water, with no additional additives. The texture is smooth and elastic.
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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 Lamb Skewers

  Xinjiang lamb skewers, made by cutting lamb with alternating fat and lean into chunks, then threading onto bamboo or metal skewers. During grilling over charcoal, the meat is slowly roasted until charred on the outside and tender inside, while continuously brushing it with a special spice sauce to enhance flavor.
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  Stir-Fried Noodles

  Stir-fried noodles are a dish made from noodle slices, vegetables, meat, and other ingredients. The preparation involves boiling the noodle slices, then stir-frying them together with vegetables, meat, and other配料 until fully flavored.
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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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  Jiang Lai Yogurt

  Jiang Lai yogurt is a dairy product made from fresh milk and优质 yogurt cultures through fermentation. Milk is heated to an ideal temperature, then yogurt cultures are added and sealed for several hours to allow lactic acid bacteria to multiply, forming a thick yogurt with a smooth texture and natural milk aroma.
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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 Skewers on Red Willow Branches

  Lamb or beef is sliced thin, marinated, and grilled on tamarisk branches over charcoal. The burning branches impart a unique aroma, giving the meat a natural woody flavor.
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  Bold Hand-Grabbed Meat and Rice

  Hand-grabbed lamb rice is a dish made with lamb as the main ingredient, combined with rice, carrots, and onions. The lamb is stewed until tender with spices, then mixed with fried rice to absorb the meat and vegetable flavors.
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  Nang Diced with Lamb

  Cubed naan stir-fried with lamb, enhanced with onions, carrots, and seasonings, then stewed until flavorful and rich in texture.

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