Close

Xinjiang Balangzi

新疆菜 · ⭐ 3.5

No. 07, Caokan Lane

Dishes

• 

  Skewered Baby Bok Choy

  A dish of tender baby bok choy skewered and grilled over charcoal, seasoned with a savory sauce or salt.
• 

  Grilled Straw Mushroom Skewers

  Grilled straw mushroom skewers are made by threading fresh straw mushrooms onto sticks and grilling them over charcoal, resulting in a tender and smoky flavor.
• 

  Skewered Grilled Mushrooms

  Skewered grilled mushrooms are a popular street food made by grilling fresh mushrooms on bamboo skewers, often seasoned with spices and sauces.
• 

  Xinjiang Grilled Lamb Skewers

  Xinjiang grilled lamb skewers are made by cutting fresh lamb into small pieces, threading them onto bamboo or metal skewers, marinating with cumin, chili powder, and salt, then grilling over charcoal. The meat is tender with a crispy exterior and rich aroma.
• 

  Xinjiang Lamb Pilaf

  A traditional Xinjiang dish featuring lamb, rice, carrots, and onions, slow-cooked to perfection for a rich, aromatic flavor.
• 

  Roasted Lamb Kidneys

  Roasted lamb kidneys is a dish primarily made with lamb kidneys as the main ingredient. To prepare it, first clean the lamb kidneys thoroughly, removing the outer membrane and excess fat, then marinate them in a specially prepared seasoning for a period of time. Next, place the marinated kidneys on a grill and slowly roast them over charcoal until the outside is crispy and the inside remains tender. Finally, sprinkle with an appropriate amount of spices.
• 

  Roasted Lamb Testicles

  Roasted lamb testicles is a dish made from lamb testicles, which are cleaned, marinated with spices like salt, pepper, and cumin, then grilled to enhance flavor.
• 

  Lamb Skewers with Red Willow

  Lamb skewers made with fresh lamb cut into pieces and threaded onto red willow branches, then slowly grilled over charcoal until the outside is crispy and the inside remains tender. The lamb is juicy and flavorful, with a unique grilling technique that preserves its natural taste. The aroma of the red willow branches infuses into the meat during roasting, adding a distinctive flavor.

Reviews