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Henu Rose Xinjiang Crape Myrtle (Beijing Grand Opening)

新疆菜 · ⭐ 4.4

No. 7 Ronghua Zhong Road Courtyard, Yizhuang Economic Development Zone

Dishes

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  Original Skewered Meat

  Original skewered meat is made by cutting fresh beef, lamb, or pork into small pieces, marinating with basic seasonings like salt and pepper, then grilling directly over charcoal or a grill. The meat is firm with a slightly charred surface and juicy inside.
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  Pickled Vegetables

  Side dishes usually consist of seasonal vegetables, pickled foods, or cooked meats, simply seasoned and arranged on the plate for serving. Fresh ingredients and a refreshing taste make them an excellent appetizer for the table.
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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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  Signature Original Pilaf

  Signature original pilaf made with rice, lamb, carrots, onions, and potatoes, cooked by stir-frying and simmering. The rice blends perfectly with meat and vegetables for a rich, flavorful dish.
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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麻 Chicken

  Xinjiang Spicy麻 Chicken is a traditional Xinjiang dish primarily made with chicken. The preparation involves boiling the chicken until tender, shredding it into细 strips, and then mixing it with Sichuan pepper, chili, and other seasonings to create a unique numbing and spicy flavor.
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  Roasted Pork Liver Buns

  Roasted liver bao is a dish featuring pork liver as the main ingredient. Sliced liver is marinated, wrapped in oil-bao (a type of dough skin), then baked or grilled until fully cooked. Proper heat control ensures tender liver with a crispy outer layer.
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  Minced Meat Pilaf

  Minced meat pilaf is made from minced meat, rice, onions, carrots, and more. After sautéing the meat, vegetables are stir-fried and mixed with cooked rice, then seasoned lightly with soy sauce and spices—typically eaten by hand.
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  Lamb Ribs

  Lamb chops are made from lamb rib sections, processed through cutting, marinating, and grilling. They have a golden appearance, tender and juicy meat, and are enhanced with a special seasoning that creates a unique taste.
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  Lamb Leg Pilaf

  Lamb leg stir-fry rice uses lamb leg meat as the main ingredient, combined with rice, onions, and carrots. The lamb is first stewed until tender, then cooked together with rice to infuse the flavor. Seasonings like salt, soy sauce, and star anise are added during preparation, and the dish is served by mixing the rice and meat evenly.
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  Thin-skinned steamed bun

  Thin-skinned buns are a traditional Chinese dough-based delicacy made by wrapping a filling inside a thin dough wrapper and steaming it. The dough is typically made from fermented dough that is rolled out thinly, and the filling is usually a mixture of pork, cabbage, scallions, and ginger, though shrimp or mushrooms can also be added according to taste.
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  Bone Soup

  Bone soup is primarily made from pork, beef, or chicken bones, slowly simmered in water for several hours to extract collagen and nutrients. Add ginger slices and green onions to remove odor and enhance aroma; some recipes include corn and carrots for added flavor.

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