Close

Alijiang·Ālījìng Qīngzhèng (Wēngquán Diàn)

新疆菜 · ⭐ 4.6

Opposite Kaisheng Home Zone 2

Dishes

• 

  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.
• 

  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.
• 

  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.
• 

  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.
• 

  Xiyu Cold Noodles

  Xiyu cold noodles are made from wheat flour, served with shredded cucumber and carrot. After steaming and cooling, they're dressed with a special sauce of soy sauce, vinegar, and chili oil, then topped with crushed peanuts and cilantro.
• 

  Arabian Grilled Meat Rice

  Arabian grilled meat rice is made with tender lamb or chicken, marinated in spices and then grilled. Served with fragrant rice, topped with grilled meat, vegetables, and sauce, offering a rich and flavorful experience.
• 

  Ajiang Big Plate Chicken

  Ajiang Big Plate Chicken is a dish primarily made with chicken, accompanied by vegetables such as potatoes and green peppers, and seasoned with special spices. The preparation involves stewing the chicken pieces first, then adding vegetables and seasonings to reduce the sauce, resulting in a colorful dish with tender and juicy chicken.
• 

  Arijiang Noodles

  Ajiang mixed noodles feature hand-pulled noodles with shredded cucumber, carrot, and onion, tossed in sesame sauce, chili oil, soy sauce, vinegar, and garlic.
• 

  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.
• 

  Nang Stir-Fried Cabbage

  Naan stir-fried with cabbage is a specialty dish primarily made with naan and cabbage. To prepare, first cut the naan into small pieces and wash and chop the cabbage. Then, stir-fry the cabbage in hot oil until it is half-cooked, followed by adding the naan pieces and stir-frying until golden and crispy. Finally, season with an appropriate amount of salt and other spices, stir well, and serve.
• 

  Abalone Sauce Tofu with Poria

  Tofu cubes are blanched, then stewed with poria slices and seasoned with abalone sauce, slowly simmered until flavorful. Main ingredients are tofu and poria, enhanced with abalone sauce for umami.

Reviews