Alijiang·Qingjian (Cherry Blossom East Street Branch)
新疆菜 · ⭐ 4.2
No. 1 Yinghuayuan East Street, 2nd Floor, Unit 1-5, Room 1
Dishes
Xinjiang Roast BunXinjiang baked包子 (baked buns) are made primarily from lamb, scallions, and flour. The lamb and scallions are mixed and seasoned as filling, then wrapped in dough and baked in a tandoor oven. The outer skin turns golden and crispy, while the inner filling is richly aromatic and flavorful.
Roasted Lamb LegRoast lamb leg is made primarily from fresh lamb legs, which are marinated and then roasted in an oven or over charcoal. Common seasonings used during marination include salt, cumin, chili powder, and garlic, allowing the meat to absorb rich flavors. During roasting, the leg is turned frequently until the surface becomes crispy and golden, while the inside is fully cooked.
Fuling First-Class TofuFuling First-Class Tofu is a Chinese dish made with Fuling and tender tofu, cooked by stewing. It has a delicate texture with the fragrance of Fuling and the smoothness of tofu.
Arabian Grilled Meat RiceArabian grilled meat rice is made with tender lamb or chicken, marinated in spices and then grilled. Served with fragrant rice, topped with grilled meat, vegetables, and sauce, offering a rich and flavorful experience.
Arijiang NoodlesAjiang mixed noodles feature hand-pulled noodles with shredded cucumber, carrot, and onion, tossed in sesame sauce, chili oil, soy sauce, vinegar, and garlic.
Alijiang Spicy麻 ChickenAli Jiang's pepper-ma chicken is a dish made primarily with chicken and seasoned with ingredients such as flower peppers and chili. After marinating, the chicken is stir-fried with spices to create a unique numbing and spicy flavor.
Tandoori Rack MeatLamb skewer meat, primarily made with lamb, is cooked using a traditional naan oven method. The lamb is hung on a specially designed rack and placed into a preheated naan oven, where the heat from the pit roasts the meat until the surface turns golden and crispy.