Xibei Qian Ye
地方菜 · ⭐ 4.6
No. 5, Yandan
Dishes
Lanzhou Beef NoodlesLanzhou beef noodles are a traditional noodle dish primarily made with noodles and beef. The noodles are handcrafted from high-quality flour and stretched multiple times to achieve a slender, elongated shape. Tender cuts of beef are simmered with a unique blend of seasonings, resulting in a rich and flavorful taste. The broth is prepared by slow-cooking牛 bones and spices, creating a deeply aromatic and rich flavor. Finally, the cooked noodles and beef are placed into the soup, garnished with green onions, mung bean sprouts, chili peppers, and other toppings for a satisfying meal.
Ningxia Hand-Ripped LambNingxia hand-pulled lamb is a dish featuring local Ningxia lamb as the main ingredient. Fresh leg or rib meat is boiled or blanched in water and eaten by hand. No complex seasonings are used—just salt and minimal spices to enhance the natural flavor of the lamb.
Handmade Noodles with FillingsHandmade noodle skin is a cold dish made from flour. The flour is mixed with water to form a batter, steamed, cooled, sliced into strips, and then combined with shredded cucumber and carrot, dressed with vinegar, chili oil, garlic sauce, and soy sauce.
Handmade Fermented Wheat NoodlesHandmade noodle skin is a type of flour-based dish. Flour is mixed with water to form a dough, which is then repeatedly washed to remove starch, leaving behind gluten. The resulting gluten-free batter is steamed into thin sheets, cooled, and sliced into strips. The noodles can be served with ingredients such as gluten pieces, cucumber ribbons, and carrot ribbons, and dressed with seasonings like vinegar, garlic sauce, chili oil, and sesame paste.
Signature Shawan Big Pot ChickenSignature Shawan large pot chicken features chicken and potatoes as main ingredients, with辅料 like green peppers and onions. Chicken pieces are stewed with potatoes, seasoned with doubanjiang, chili, star anise, and slow-cooked until flavorful and rich in broth.
Xinjiang Hand-RiceXinjiang 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.
Xinjiang Spicy麻 ChickenXinjiang 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.
Sesame Oil Stir-Fried Egg with Wild OnionSesame oil stir-fried eggs with wild leek is a home-style dish using eggs and wild leek as main ingredients. Eggs are mixed with chopped wild leek, seasoned with salt, and stir-fried in sesame oil until eggs set and leek softens. Simple to prepare, it preserves the natural flavors.
Tandoor-Roasted Lamb RibsTandoor-roasted lamb ribs are made with fresh lamb ribs, marinated and then grilled in a tandoor oven. Rich in protein and fat, the lamb is seared at high heat to create a crispy exterior while keeping the inside juicy, preserving the original flavor and aroma of the lamb.
Tandoor-roasted lamb legLamb leg roasted in a tandoor is a dish primarily made with lamb leg, cooked using a tandoor oven. After marinating, the lamb leg is placed into a preheated tandoor, where the heat from the pit cooks it until the skin turns golden and crispy, while the meat remains tender and juicy.