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Special Flatbread Baked with Lamb

小吃快餐 · ⭐ 3.7

No. 47, Qiaotou Street (second storefront from the north)

Dishes

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  Cumin Fried Naan

  A Xinjiang-style dish made by stir-frying naan slices with cumin, onions, and peppers for a fragrant, spicy flavor.
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  Walnut Naan

  Walnut naan is a flatbread made primarily from flour, fermented with yeast, filled with walnut kernels, sugar, and a small amount of sesame seeds. The dough is rolled into a circle, filled with walnuts and seasonings, folded, then pan-fried or baked until golden and crispy.
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  Grilled Bun

  Roast包子 is a specialty noodle dish made with flour as the wrapper and filled with lamb, green onions, and other ingredients, then baked in a tandoor. The skin is golden yellow, crispy on the outside and tender inside, with a fresh, savory flavor and rich aroma.
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  Rose Naan

  Rose naan is a flatbread made primarily from flour, filled with rose jam or petals, and baked after kneading, fermenting, rolling, stuffing, and baking. It has a crispy crust and soft interior with a fragrant rose aroma.
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  Sweet Flatbread

  Sweet flatbread made from flour, sugar, oil, and yeast, fermented and baked. The dough is divided, rolled into rounds, topped with sesame or sugar, then baked until golden and crispy.
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  White Flatbread

  White flatbread is a type of unleavened bread made primarily from flour, water, and yeast, which is fermented and then baked in an oven until the surface turns slightly golden and the inside becomes soft. No additional seasonings are added during preparation, preserving the natural aroma of the dough.
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  Sesame Flatbread

  Sesame naan is a traditional Xinjiang dish made primarily from flour and baked with sesame. During preparation, the dough is fully fermented, sprinkled with sesame seeds, and baked until golden and crispy.
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  Scallion Naan

  A flatbread made with flour, scallions, and sesame, baked or pan-fried until golden and fragrant.
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  Chili Naan

  A flatbread made with flour, chili powder, and sheep fat, baked until crispy on the outside and soft inside, offering a spicy flavor typical of Xinjiang cuisine.

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