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Tong Xin Ge Western Region Cuisine

地方菜 · ⭐ 3.6

Ground-floor Commercial Space, Building 3, Xinzhou Street

Dishes

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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 Spicy Chicken

  Xinjiang spicy chicken is a dish made primarily with chicken, stir-fried with dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then stir-fried together with dried chilies and Sichuan peppercorns to infuse flavor into the meat while achieving a slightly crispy outer layer and rich, spicy aroma.
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  Grilled Leeks

  Grilled leeks are a simple and delicious snack, primarily made with fresh leeks. The preparation involves washing the leeks, draining them thoroughly, placing them on a grill, brushing them with适量 oil, and roasting until they become soft and retain their bright green color. Finally, sprinkle with适量 salt and seasonings.
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  Roasted Naan

  Flatbread is a type of dough made primarily from flour, which is fermented by adding water and yeast, then kneaded into a dough. The dough is then divided into small pieces, rolled into round flat cakes, and baked in a preheated oven until golden and crispy.
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  Special Sour Soup Dumplings

  Special sour soup dumplings are filled with pork and cabbage, hand-formed into dumplings, and then boiled and served in a specially prepared sour soup. The soup is made by simmering tomatoes, pickled vegetables, ginger slices, and a small amount of vinegar, resulting in a refreshing and appetizing flavor.
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  Braised Japanese Tofu

  Braised Japanese tofu is made primarily from Japanese tofu using the braising cooking method. The tofu has a crispy exterior and tender interior, paired with a rich braised sauce that creates an enticing color.
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  Goat tendon

  Mutton tendons is a dish made primarily from mutton, using the tendon meat from sheep, carefully prepared through skilled cooking. The preparation typically involves cutting the mutton tendons into appropriate sizes, marinating them with spices and seasonings, then cooking them by roasting or stewing to achieve a tender, juicy texture with a satisfying chewiness.
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  Mutton Collar Bones

  Mutton cartilage, made from fresh mutton cartilage, is marinated and then cooked by grilling, frying, or stir-frying. The dish has a golden yellow appearance, with a crispy texture and tender meat.
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  Spicy Chili Pork Noodles

  Spicy chili pork mixed noodles are made with noodles as the main ingredient, combined with stir-fried minced pork and dried chilies (spicy chili peppers). After sautéing with葱姜蒜 (scallions, ginger, and garlic) and other seasonings, it is mixed evenly with boiled noodles. Common seasonings used in the preparation include soy sauce, salt, and Sichuan pepper powder.
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  Spiced Beef Salad

  Spiced beef salad is a cold dish primarily made with beef. After boiling the beef, it is sliced or shredded and mixed with ingredients such as green onions, ginger, garlic, and cilantro. It is then seasoned with soy sauce, sesame oil, chili oil, vinegar, and sugar, and thoroughly combined.

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