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Anaer Xinjiang Cuisine (Xingsha Wuyue Plaza Branch)

新疆菜 · ⭐ 4.5

Shop No. 21, Fourth Floor, Xingsha Wuyue Plaza

Dishes

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  Hotan Stewed and Grilled Lamb Ribs

  Fresh lamb ribs marinated with special spices and slow-cooked then grilled to perfection, tender and aromatic.
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  Turkish Hand-Whipped Yogurt

  A traditional Turkish dish made by hand-whipping yogurt from sheep or cow milk to a smooth texture, often served with cucumber, onion, olive oil, and spices for a refreshing taste.
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  Small Pot Pilaf

  A traditional Xinjiang dish made with lamb, rice, carrots, and onions, slow-cooked in a small pot for rich flavor.
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  Xinjiang Fried Rice Noodles

  Xinjiang fried rice noodles is a dish made by stir-frying rice noodles with vegetables, meat, or tofu. Main ingredients include dried rice noodles, onion, green pepper, carrot, minced meat or egg, and seasonings such as soy sauce, chili oil, and cumin powder, all stir-fried together until well combined.
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  Shawan Big Pot Chicken

  Shawan large plate chicken is a dish made primarily with chicken, paired with vegetables such as potatoes and green peppers, stir-fried and then combined. The chicken is cut into large pieces and stir-fried together with spices and seasonings until fully flavored, then mixed with the stir-fried vegetables and noodles before serving.
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  Spiced Grilled Lamb Skewers

  Spiced grilled lamb skewers made with marinated lamb chunks, grilled over charcoal for a smoky flavor and tender texture.
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  Lamb Skewers with Red Willow

  Lamb skewers are made by threading meat (such as lamb or beef) onto red willow branches and grilling over charcoal. During the grilling process, the aroma of the red willow infuses into the meat, adding a unique flavor.
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  Lamb Shank Hand-Rice

  Lamb rib hand-pulled rice is primarily made with lamb ribs and rice. After blanching the lamb ribs, they are stir-fried with onions, carrots, and other ingredients until fragrant, then mixed with rice and stir-fried evenly. Water is added and the mixture is simmered until cooked. The rice absorbs the aroma of the lamb and seasonings, while the lamb ribs become tender and flavorful, making it perfect to eat by hand.
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  酥皮烤包

  酥皮烤包是一种以面粉为主要原料，通过擀制和折叠形成多层酥皮，内馅通常为肉末、蔬菜或豆沙等，经烘烤制成的面点。制作时将面团分层擀薄后涂抹油或黄油，卷起后分割成小剂子，再进行二次发酵后入炉烘烤至表面金黄酥脆。
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  Altay Shredded Beef

  Altay shredded beef uses high-quality beef marinated in a secret sauce, slowly cooked and then hand-teared for tender, flavorful bites.
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  Anar Hand-Grabbed Dao Lang Lamb

  Fresh lamb is slow-cooked with onions and carrots, resulting in tender meat with rich aroma, traditionally eaten by hand.
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  Nang丁 Stir-Fried Roast Meat

  Nangding 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.

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