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Nalati Jiangwei · Barbecue Xinjiang Cuisine · Halal (Wuyue Plaza Store)

新疆菜 · ⭐ 4.3

Annex Nos. 1343–1344, No. 888, Middle Section of Taodu Avenue

Dishes

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  Yili Minced Meat Noodles

  Yili minced meat noodles are a specialty from the Ili region of Xinjiang, featuring hand-pulled noodles tossed with seasoned ground beef or lamb, onions, and tomatoes in a savory sauce.
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  Traditional Lamb Skewers

  Traditional lamb skewers are made with fresh lamb, cut into uniform small pieces and threaded onto bamboo skewers. After marinating, they are slowly grilled over charcoal until golden and slightly charred, resulting in tender, juicy meat with an aromatic flavor.
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  Kashgar Lamb in Flatbread

  Kashgar naan with meat is a specialty from Kashgar, Xinjiang, made with lamb and naan. Lamb, usually from the leg with bone, is marinated and stewed until tender. The naan is made from flour, water, and salt, then baked. Serve by placing the stewed lamb inside the naan for a rich, layered flavor.
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  Qitai Fried Meat

  A traditional dish from Qitai, Xinjiang, made with lamb, onions, and green peppers, stir-fried for a savory and tender flavor.
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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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  Homemade Yogurt

  Homemade yogurt made from fresh milk fermented with live cultures, offering a creamy texture and natural probiotics for gut health.
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  Hand-grabbed Meat

  Hand-grab meat is a dish made primarily from lamb or beef, typically using bone-in leg of lamb or beef shank. After being boiled in plain water, it's cut into pieces for eating by hand. Minimal seasoning with salt, scallions, and ginger preserves the natural flavor.
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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 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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  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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  Special Hand-Ripped Lamb

  A dish of tender lamb slow-cooked with special spices, served by hand-tearing the meat for a rich and flavorful experience.
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  Belt Noodles

  Belt noodles are a Chinese dish made from wide noodles, typically hand-rolled or machine-pressed, resembling belts in thickness. Cooked noodles are mixed with stir-fried minced meat, vegetables, or sauce—commonly prepared as braised, spicy stir-fry, or clear soup.
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  Spinach Wheat Gluten Noodles

  Spinach and gluten noodles is a dish primarily made with fresh spinach and homemade gluten. The spinach is washed and cut into segments, while the gluten is made from flour through a special process, giving it a chewy texture. In cooking, the gluten is first boiled until cooked through, then quickly stir-fried with the spinach to preserve its bright green color and crisp texture.

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