Mukam Xinjiang Restaurant
新疆菜 · ⭐ 4.1
No. 281 Guanghua Road

Dishes
Kashgar Minced Meat NoodlesA traditional Xinjiang dish featuring hand-pulled noodles tossed with seasoned minced meat, onions, and tomatoes.
Xinjiang Big Plate ChickenXinjiang large plate chicken is a dish made from ingredients such as chicken, potatoes, and chili peppers. First, the chicken is cut into pieces and stir-fried with spices, then vegetables like potatoes and chili peppers are added, and it is slowly stewed until fully flavored. Finally, the sauce is reduced and served on a plate.
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.
Xinjiang Tiger SaladA refreshing cold dish made with fresh chili, cucumber, and tomato, seasoned with garlic, vinegar, and salt—typical of Xinjiang cuisine.
Grilled Lamb RibsGrilled lamb chops is a dish made primarily from lamb chops, prepared by roasting. After marinating, the lamb chops are placed on a grill and slowly roasted over moderate heat until the exterior turns golden and crispy while the meat remains tender and juicy.
Grilled Chicken SausageGrilled chicken sausage made from chicken breast, pork, seasonings, and starch. Ingredients are minced, stuffed into casings, marinated, then baked or charcoal-grilled until the outside is slightly charred and the inside is fully cooked.
Casserole MeatCangzi 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.
Fried Meat NoodlesFried meat noodles is a noodle dish primarily made with noodles and pork. The pork is sliced thinly, deep-fried until golden and crispy, then mixed with cooked noodles and vegetables or other ingredients, and seasoned with调味料 to create a flavorful dish.
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.
馕坑羊排馕坑羊排以新鲜羊排为主料,经过腌制后放入馕坑中烤制而成。羊肉在高温下均匀受热,外皮焦香,内部多汁,保留了羊肉的原味与香气。
Tandoori MeatLamb or beef is cut into pieces, marinated with salt, cumin, and chili powder, then roasted in a tandoor oven until the outside is crispy and the inside tender with rich aroma.
Nang-Keng Stuffed MeatA traditional Xinjiang dish where lamb or beef is roasted against the wall of a tandoor oven, resulting in tender, flavorful meat with a slightly charred crust.