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Daba Bazaar Xinjiang Restaurant

新疆菜 · ⭐ 4.4

Room 103, Building 1, Courtyard 5, Xiaotun Road

Dishes

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  Ding Ding Noodles Stir-Fry

  Ding Ding Noodles is a dish primarily made with noodles, vegetables, and meat. The noodles are cut into small pieces and stir-fried together with vegetables and meat, then seasoned and cooked until flavorful.
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  Big Plate Chicken

  Da 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.
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  Hand-held Meat

  Hand-held meat is a dish primarily made with mutton, typically using parts such as lamb legs or ribs. The whole piece of mutton is boiled in clear water without adding excessive seasonings, preserving the original flavor of the羊肉. It is eaten by tearing it into strips with hands and directly grabbing it to eat.
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  Hand-Grabbed Rice

  Hand-pulled rice is a dish made from rice, mutton, carrots, onions, and other ingredients. To prepare it, first stew the mutton until tender, then add diced carrots and onions, and cook together with rice to allow the rice to fully absorb the meat's aroma and the vegetables' natural sweetness.
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  Toksun Fried Meat Noodles

  Toksun fried meat with noodles is a dish made with lamb or beef, stir-fried with onions and green peppers, then mixed with cooked noodles for a rich, aromatic flavor.
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  Spicy Chili Noodles

  Pilazi拌面 is a cold noodle dish made with noodles, chili oil (pilazi), garlic, scallions, and other seasonings. Noodles are boiled, rinsed in cold water, drained, then mixed with chili oil, soy sauce, vinegar, salt, and other seasonings for a smooth, spicy taste.
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  Premium Pan-Fried Pork Noodles

  A dish of tender pork slices stir-fried with green peppers and onions, tossed with cooked noodles for a rich, savory flavor.
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  Hand-grabbed Lamb Dish

  Hand-grabbed lamb dish made with fresh lamb, gently boiled or slow-cooked to retain tenderness and original flavor. Typically uses lamb leg or rib, seasoned simply with scallions and ginger, eaten by hand to highlight the true taste of the ingredients.
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  Casserole Meat

  Cangzi meat is a dish primarily made with pork, typically using belly pork or lean meat cut into pieces and stewed together with seasonings in a clay pot. During preparation, soy sauce, cooking wine, scallions, and ginger are added, then slowly simmered over low heat until the meat becomes tender and the broth becomes rich.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Nang丁 Stir-Fried Cabbage

  Nang Ding Stir-fried with Chinese Cabbage is a dish made from nang cubes and Chinese cabbage. Cut nang into small pieces and cabbage into thin strips. Heat oil in a pan, sauté garlic, then stir-fry nang until golden, add cabbage and season quickly.
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  Nang Ding Spicy Chicken

  A dish made with chicken and small pieces of naan, stir-fried with chili peppers and spices, resulting in a rich, spicy flavor.

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