Tan Yang North Xinjiang Hui · Xinjiang Cuisine (Tian Tan Store)
新疆菜 · ⭐ 4.2
No. 9 Renmin Road
Dishes
南疆大盘鸡拌面南疆大盘鸡拌面是一道新疆特色主食，以鲜嫩鸡肉、土豆、青红椒为主要食材，配以手工拉制的宽面。制作时先将鸡肉与土豆块用香料爆炒，再加入辣椒、番茄等炖煮至汤汁浓郁，最后将宽面铺底，浇上大盘鸡及汤汁。成品色泽红亮，鸡肉香辣软烂，土豆绵密入味，宽面筋道吸汁，口感层次丰富，兼具咸香、微辣与孜然风味。
Lamb and Flatbread Stir-FryLamb or beef is stir-fried with vegetables such as onions and green peppers to make Naan炒肉. First, the meat is sliced or shredded and marinated with seasonings, then quickly stir-fried together with the prepared vegetables to fully blend the flavors.
Big Plate ChickenDa Pan Ji is a dish primarily made with chicken, potatoes, and noodles. Chicken is cut into pieces and stewed with spices and seasonings, along with diced potatoes, until fully flavored. Finally, cooked noodles are mixed with the stewed chicken and potatoes to absorb the rich broth.
Xinjiang Fried Rice NoodlesXinjiang fried rice noodles is a dish made by stir-frying rice noodles with vegetables, meat, or tofu. Main ingredients include dried rice noodles, onion, green pepper, carrot, minced meat or egg, and seasonings such as soy sauce, chili oil, and cumin powder, all stir-fried together until well combined.
Xinjiang Fried NoodlesXinjiang fried rice noodles is a dish made primarily with rice noodles, combined with vegetables, meat, or eggs, and quickly stir-fried at high heat. The rice noodles are first soaked soft, then stir-fried with diced ingredients and seasonings to absorb the flavors.
Xinjiang Homemade YogurtXinjiang homemade yogurt is made from fresh milk fermented with lactic acid bacteria. Milk is heated, cooled, then mixed with a small amount of existing yogurt as starter culture and left in a warm place until it thickens into a smooth, creamy consistency with a natural dairy aroma.
Premium Calcium-Rich LambPremium calcium-rich lamb made with fresh lamb and calcium-rich ingredients like bone broth or sesame, simmered to tender perfection. Rich in nutrition and flavor.
Lamb Skewers on Red Willow BranchesLamb or beef is sliced thin, marinated, and grilled on tamarisk branches over charcoal. The burning branches impart a unique aroma, giving the meat a natural woody flavor.
Lamb Shank Hand-RiceLamb rib hand-pulled rice is primarily made with lamb ribs and rice. After blanching the lamb ribs, they are stir-fried with onions, carrots, and other ingredients until fragrant, then mixed with rice and stir-fried evenly. Water is added and the mixture is simmered until cooked. The rice absorbs the aroma of the lamb and seasonings, while the lamb ribs become tender and flavorful, making it perfect to eat by hand.
Sesame FlatbreadSesame 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.
Scallion Stir-Fried LambScallion stir-fried lamb is a dish primarily made with lamb and scallions. The preparation involves slicing the lamb, stir-frying it together with sliced scallions, and quickly cooking it with seasonings until done.
Belle Lamb StewBelle lamb is a dish primarily made with fresh lamb, typically using leg or shoulder meat. After cutting into pieces, it is stewed together with seasonings such as green onions, ginger, and garlic, resulting in tender and flavorful meat. Some recipes add vegetables like carrots and potatoes to enhance the depth of flavor.
Roasted Lamb Leg with BreadRoast lamb leg with a crust of flour, egg, and seasonings, baked to tender, juicy meat and crispy skin.
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.