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Yimu Qing • Northwestern Wild Goat Feast (Huayuqiao Branch)

新疆菜 · ⭐ 4.4

No. 101 Xisanhuan North Road

Dishes

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  Ningxia Eight Treasure Tea

  Ningxia Eight Treasure Tea is a beverage made by blending various dried fruits and tea leaves, including goji berries, red dates, walnut kernels, longan, chrysanthemum, jasmine, rock sugar, and green tea. Mix ingredients in proportion and steep with hot water to enjoy.
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  Handmade Yogurt

  Handcrafted yogurt is a healthy food made primarily from fresh milk and active lactic acid bacteria. Milk is heated to an appropriate temperature, lactic acid bacteria are added, and the mixture is maintained at a specific temperature for fermentation. Once the milk solidifies, a smooth and nutritious homemade yogurt is obtained.
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  Xinjiang Hand-Rice

  Xinjiang hand-pulled rice is a traditional Xinjiang dish made primarily with lamb, carrots, onions, and rice. First, the lamb is stewed until tender, then diced carrots and onions are stir-fried in the pot. Finally, the pre-soaked rice is added and cooked together until it absorbs the rich meat aroma and becomes soft and sticky.
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  Xinjiang Noodle Stir-Fry

  Xinjiang拉条子 is a noodle dish made with hand-pulled noodles as the main ingredient, combined with beef or mutton, onions, green peppers, and other ingredients. The noodles are made by kneading and resting the dough before being hand-pulled, resulting in a chewy texture. To prepare, first sauté the meat until fragrant, then add vegetables and stir-fry. Next, add seasonings and适量 water, bring to a boil, and finally mix in the noodles to allow them to fully absorb the sauce.
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  Shawan Big Pot Chicken

  Shawan large plate chicken is a dish made primarily with chicken, paired with vegetables such as potatoes and green peppers, stir-fried and then combined. The chicken is cut into large pieces and stir-fried together with spices and seasonings until fully flavored, then mixed with the stir-fried vegetables and noodles before serving.
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  Tang Sheep Skewers

  Lamb skewers are made from fresh滩羊肉, cut into small pieces and grilled on bamboo sticks after marinating. Seasoned with salt, cumin, and chili powder, the meat becomes tender and aromatic.
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  Roasted Front Leg of Tan Sheep

  Roasted lamb foreleg from Ningxia, made with fresh lamb meat, marinated and slowly roasted over a fire. Tender, with balanced fat and lean, crispy skin, and juicy inside.
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  Pan-fried Lamb from the Plateau

  Kangguo Tan羊肉 is a dish featuring fresh Tan羊肉 as the main ingredient, slow-cooked in a special iron pot with onions, carrots, and other辅料 to make the meat tender and fragrant.
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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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  Delicious Naan Wrapped Meat

  Delicious lamb-filled naan features tender羊肉 stewed with onions and carrots, wrapped in a baked flatbread. The crust is crispy while the inside is soft, blending perfectly with the rich filling.
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  Stewed Beef Rib with Yam

  Stewed beef ribs from grass-fed cattle with yam, using tender grass-fed beef and boiled yam pieces slowly cooked together with seasonings to preserve the original flavors.
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  Braised Lamb with Yellow Sauce

  Yellow-braised lamb is a dish made primarily with lamb, seasoned with scallions, ginger, garlic, soy sauce, and cooking wine, and slowly stewed over low heat. After blanching, the lamb is cooked together with the seasonings in a pot, adding water or broth until the meat becomes tender and the sauce thickens.

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