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Alpha Xinjiang Cuisine

新疆菜 · ⭐ 4.5

Opposite Building 17, Shenggu Nanli, North Third Ring East Road

Dishes

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  Big Plate Chicken Noodles

  Da Pan Ji Ban Mian is a dish primarily made with chicken and noodles. The chicken is stewed until tender and juicy, then mixed with cooked noodles and a specially prepared sauce. After thorough mixing, the noodles fully absorb the rich flavors of both the chicken and the sauce.
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  Handmade Old-style Stir-Fried Noodles

  Hand-pulled old-style noodle slices are a Chinese dish made by stir-frying handmade dough sheets with vegetables and meat. The dough is rolled thin, cut into strips, then quickly stir-fried in oil to absorb flavors.
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  Hand-Grabbed Rice

  Hand-pulled rice is a dish made from rice, mutton, carrots, onions, and other ingredients. To prepare it, first stew the mutton until tender, then add diced carrots and onions, and cook together with rice to allow the rice to fully absorb the meat's aroma and the vegetables' natural sweetness.
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  Ramen

  Ramen is a noodle dish primarily made with noodles, meat, or vegetables. The noodles are stretched by hand or machine, giving them a certain elasticity and chewiness. It is typically served with various broths and seasonings, and can be enjoyed either hot or cold.
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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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  Roasted Naan

  Flatbread is a type of dough made primarily from flour, which is fermented by adding water and yeast, then kneaded into a dough. The dough is then divided into small pieces, rolled into round flat cakes, and baked in a preheated oven until golden and crispy.
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  Stir-Fried Flatbread

  Vegetable stir-fried naan is a dish made with naan as the main ingredient, stir-fried with vegetables like onions, green peppers, and carrots. Cut naan into pieces, sauté vegetables until just cooked, then add naan to absorb flavors, and season to taste.
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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 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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  Alpha Roasted Baozi

  Alfa baked buns are made by wrapping meat filling in dough and baking it. Main ingredients include flour, lamb or beef, onion, coriander, and various seasonings. The dough is rolled out, filled with seasoned meat, sealed, then baked in an oven or over charcoal until golden and crispy.
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  Lamb in Naan

  Lamb and naan is a specialty dish from Xinjiang, primarily made with lamb and naan. The preparation typically involves cutting tender, slow-cooked lamb into pieces, serving it with baked or fried naan, and drizzling it with rich lamb broth so the naan fully absorbs the flavorful sauce, creating a unique texture.
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  Spicy Lamb Head

  Spicy lamb head is a dish made primarily from lamb head, cleaned and blanched, then stewed or braised with chili, Sichuan pepper, ginger, and scallions to make the meat tender and flavorful.

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