Lou Lan Impression (Chaowai Branch)
新疆菜 · ⭐ 4.0
Unit 0172, Level 1, Block C, Chaowai SOHO, No. B6, Chaoyangmen Outer Street
Dishes
Traditional Hand-RiceTraditional hand-pulled rice is made with rice as the main ingredient, combined with lamb, carrots, onions, and other ingredients. First, the lamb is stir-fried until fragrant, then seasoned and stewed before being cooked together with rice in a steamer. This allows the rice to absorb the flavors of the meat and vegetables. The dish is typically prepared in a large pot or clay pot, resulting in distinct grains of rice with a rich aroma.
Xinjiang Cold NoodlesXinjiang cold noodles are a type of chilled noodle skin made primarily from flour. The flour is mixed with water to form a paste, then steamed or boiled, cooled, and sliced into strips. It is then combined with shredded cucumber, shredded carrot, and other vegetables, and dressed with chili oil, vinegar, garlic paste, sesame sauce, and other seasonings before serving.
Xinjiang-style Big Chicken PlateXinjiang-style large plate chicken is a dish primarily made with chicken and potatoes, typically simmered together using whole chickens or chicken pieces along with potato chunks. First, the chicken is blanched to remove any odor, then stir-fried with onions, chili peppers, garlic, ginger, and other seasonings until fragrant. Soy sauce, cooking wine, star anise, and other seasonings are added before slow-cooking until fully flavored, finally reducing the sauce to finish the dish.
Pine Nut SpinachCashew Spinach is a dish made primarily with fresh spinach, enhanced with fried nuts such as peanuts or pine nuts. After washing the spinach thoroughly, blanch it to remove bitterness, then drain and cut into segments. The nuts are deep-fried until golden and crispy. Finally, mix both ingredients together and season with dressing to serve.
Beef Cold NoodlesNiuB Liangpi is a cold dish made primarily from high-quality flour-based liangpi, paired with cooked beef or beef tripe, and accompanied by garnishes such as cucumber strips and bean sprouts. It is dressed with a sauce made from vinegar, soy sauce, chili oil, garlic paste, and sesame paste.
Original Lamb SkewerRed willow original grilled meat is made primarily from fresh mutton, using red willow branches as a natural grill. The sliced mutton is skewered onto the red willow branches and directly grilled over charcoal. As the red willow branches burn, they release a unique aroma that enhances the meat's flavor. During preparation, no excessive seasonings are added—only salt and a small amount of spices are used for taste.
Lamb Skewers on Red Willow BranchesLamb skewers on red willow branches, made by cutting fresh lamb into chunks and threading them onto red willow branches, then slowly grilled over charcoal until the outside is crispy and the inside remains tender. The aroma of lamb and red willow blends together, creating a unique flavor.
Uyghur Milk TeaUyghur milk tea is a beverage made by boiling black tea or brick tea with fresh milk or goat's milk. The main ingredients include tea, milk, and a适量 of salt. To prepare it, the tea is first boiled to extract a strong brew, then milk is added and stirred evenly. Once it reaches a boil, it is ready to drink.
Nang丁 Stir-Fried Roast MeatNangding Stir-Fried Roast Meat is a dish primarily made with nang cubes and roast meat. Nang cubes are diced pieces of Xinjiang-style flatbread, while the roast meat is made by marinating and grilling chunks of lamb or beef. To prepare, stir-fry the roast meat together with the nang cubes, add辅料 such as onions and green peppers, season to taste, and stir well until combined.
Lamb in NaanLamb and naan is a specialty dish from Xinjiang, primarily made with lamb and naan. The preparation typically involves cutting tender, slow-cooked lamb into pieces, serving it with baked or fried naan, and drizzling it with rich lamb broth so the naan fully absorbs the flavorful sauce, creating a unique texture.