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Mei Mei Ti Xinjiang Theme Restaurant (China澳 Zhong Ao Tower Branch)

新疆菜 · ⭐ 4.3

Room 10, Enji West Garden Catering Building

Dishes

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  Xinjiang Big Plate Chicken

  Xinjiang large plate chicken is a dish made from ingredients such as chicken, potatoes, and chili peppers. First, the chicken is cut into pieces and stir-fried with spices, then vegetables like potatoes and chili peppers are added, and it is slowly stewed until fully flavored. Finally, the sauce is reduced and served on a plate.
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  Xinjiang Skewers

  Xinjiang skewers are made by marinating small pieces of lamb, beef, or chicken with cumin, chili powder, and salt, then grilled over charcoal. The marinade infuses rich flavor, while grilling creates a crispy exterior and tender interior.
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  Xinjiang Flatbread

  Xinjiang baked naan is a traditional pastry made primarily from wheat flour, fermented and then baked. It is usually round in shape, with a golden, crispy surface and a soft, porous interior, offering a rich wheat aroma and a hint of caramelization.
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  Xinjiang Special Milk Tea

  Xinjiang-style milk tea is made by brewing black tea or brick tea with fresh milk and a适量 of salt. The process involves simmering the tea to extract its rich aroma, filtering it, then mixing it with milk and heating until just below boiling point. A small amount of salt is added according to taste. This beverage has a rich flavor, blending creamy and tea notes into a unique taste.
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  Xinjiang Lamb Flatbread

  Xinjiang Naan with Meat is a specialty dish from Xinjiang, primarily made with lamb and naan. The lamb is stewed until tender and juicy, then paired with baked naan, creating a rich flavor where the naan's aroma complements the tender meat. During preparation, the stewed lamb is stir-fried with spices and then roasted together with the naan until golden brown, delivering a unique Xinjiang taste.
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  Charcoal-Grilled Lamb Leg

  Charcoal-grilled lamb leg is made from a whole lamb leg, marinated and then slowly roasted over charcoal. The meat develops a crispy, aromatic crust on the outside while remaining juicy and tender inside, typically seasoned with salt, cumin, and chili powder.
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  Steamed Seasonal Vegetables

  Steamed fresh seasonal vegetables is a dish made primarily from fresh, seasonal vegetables that are quickly blanched in high heat and then drained. It is served with simple seasonings. This method preserves the vegetables' natural flavors, maintains bright colors, and results in a crisp texture.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Northwest Noodle Skin

  Northwest mianpi is a cold noodle dish made from wheat flour, mixed with shredded cucumber, carrot, bean sprouts, and seasoned with vinegar, garlic water, chili oil, soy sauce, and sesame paste.
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  Three Assorted Vinegar Dishes

  Pickled Three Vegetables is a cold dish featuring three pickled vegetables like cucumber, carrot, and bean sprouts. After salting and draining, they're mixed with rice vinegar, sugar, garlic, and chili oil.
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  Chicken and Eggplant Stew

  Chicken and eggplant stew with fresh eggplant and chicken breast, simmered together with seasonings for a soft, flavorful dish.

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