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Wen Jiang Xinjiang Hand-grab Rice (Pu Gong Ying Tian Di Store)

新疆菜 · ⭐ 4.0

Southwest corner of Intersection of No. 2 Dajie and No. 23 Dajie, Xiasha

Dishes

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  Small Original Pilaf (One Piece of Meat)

  Small Original Pilaf (One Piece of Meat) is a dish made primarily with rice, lamb, and spices, cooked using traditional methods for a rich flavor.
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  Xinjiang Salty Milk Tea

  Xinjiang salty milk tea is made by boiling brick tea or black tea with fresh milk and a适量 of salt. Ingredients include tea, milk, and salt. Brew tea to extract its essence, add milk, then season with salt to taste, stir well, and serve.
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  Xinjiang Yogurt

  Xinjiang yogurt, made from fresh milk through a special fermentation process. It has a milky white color, delicate texture, rich flavor with a slight acidity, and is a traditional food in the Xinjiang region. No chemical additives are used in its production, preserving the natural nutrients of milk.
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  Xinjiang Fresh Fermented Kavas

  Xinjiang Fresh Fermented Kavas is a drink made from fermented grains such as wheat and barley, with a refreshing taste, slight acidity, and a rich malt aroma. It is produced through natural fermentation and contains no alcohol.
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  Beef Fried Rice Noodles

  Beef stir-fried rice noodles is a home-style delicacy made primarily with tender beef and rice noodles. First, cook the rice noodles until soft and set aside. Then quickly stir-fry sliced beef until it changes color, add appropriate seasonings and vegetables, and finally mix in the rice noodles to stir-fry evenly.
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  Special Side Dish

  Specialty side dishes are usually made from a variety of fresh vegetables such as cucumbers, radishes, and green beans, processed by pickling or mixing with dressing, and seasoned with salt, vinegar, sugar, garlic, chili, and other spices. They have a crisp texture and unique flavor.
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  Special Minced Meat Pilaf

  A flavorful pilaf made with minced meat and rice, seasoned with spices and vegetables for a rich, savory taste.
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  Onion

  Piyazi is a type of onion commonly used in Xinjiang cuisine, known for its mild sweetness and sharp aroma. It's often stir-fried, added to stews, or served as a side dish.
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  Lamb Pilaf

  Lamb pilaf is made with lamb and rice, seasoned with carrots and onions. Lamb is first stewed until tender, then mixed with sautéed onions and carrots, and cooked with rice to absorb the flavors. Finally, it's stirred and served.
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  Thin-skinned steamed bun

  Thin-skinned buns are a traditional Chinese dough-based delicacy made by wrapping a filling inside a thin dough wrapper and steaming it. The dough is typically made from fermented dough that is rolled out thinly, and the filling is usually a mixture of pork, cabbage, scallions, and ginger, though shrimp or mushrooms can also be added according to taste.
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  Luxury Lamb Leg Rice

  A hearty dish featuring a whole lamb leg slow-cooked with rice and vegetables, delivering rich flavor and tender meat.
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  Pork Tenderloin

  Tenderloin is lean meat from the back of pigs or cattle, usually sliced thin or cut into strips for stir-frying, pan-frying, deep-frying, or stewing, often cooked with vegetables or seasonings.

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