Suliten Xinjiang Cuisine (East直 Men)
新疆菜 · ⭐ 3.8
No. 15 Dongzhimennei Avenue, Unit 12
Dishes
Shredded PotatoesShredded potatoes is a home-style dish primarily made from potatoes. The preparation involves washing and peeling the potatoes, slicing them into thin strips, then stir-frying with oil. Typically, garlic and chili are added to enhance the aroma, and salt is used for seasoning at the end.
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.
Signature Roasted BunThe signature baked baozi is a pastry made by wrapping lamb, onion, carrot, and other fillings in dough, then baking it. The outer layer of the dough is crispy while the inner filling is flavorful. During preparation, the wrapped baozi are placed into an oven and baked until the surface turns golden brown.
Signature Grilled NaanSignature baked flatbread is a type of dough made primarily from flour, water, yeast, and a small amount of salt. After fermentation, the dough is rolled into a round shape and baked in an oven until the surface turns golden and crispy. During baking, sesame seeds are often sprinkled on top, or ingredients such as mutton fat and onions are added to enhance the flavor.
Xinjiang Noodle Stir-FryXinjiang拉条子 is a noodle dish made with hand-pulled noodles as the main ingredient, combined with beef or mutton, onions, green peppers, and other ingredients. The noodles are made by kneading and resting the dough before being hand-pulled, resulting in a chewy texture. To prepare, first sauté the meat until fragrant, then add vegetables and stir-fry. Next, add seasonings and适量 water, bring to a boil, and finally mix in the noodles to allow them to fully absorb the sauce.
Xinjiang Stir-Fried NoodlesXinjiang stir-fried slices is a stir-fried dish primarily made with lamb and onions, usually accompanied by vegetables such as green peppers and carrots. The lamb is sliced and stir-fried together with onions, then seasoned with salt, cumin, chili powder, and other spices until fully cooked.
Xinjiang Lamb FlatbreadXinjiang Naan with Meat is a specialty dish from Xinjiang, primarily made with lamb and naan. The lamb is stewed until tender and juicy, then paired with baked naan, creating a rich flavor where the naan's aroma complements the tender meat. During preparation, the stewed lamb is stir-fried with spices and then roasted together with the naan until golden brown, delivering a unique Xinjiang taste.
Beef tendonBeef tendon is a dish primarily made with beef tendons, which are cooked through stewing or grilling until fully tender, offering a chewy and resilient texture. During preparation, the ingredients are often marinated with seasonings to enhance flavor, and finally stir-fried or grilled with spices such as chili and cumin.
Lamb SkewersLamb 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.
Beef tendonMeat筋 is a traditional dish primarily made from pork tendons, carefully sliced to preserve the meat's fibers and tendon patterns. During cooking, it is first marinated with seasonings to absorb flavor, then quickly stir-fried or grilled over high heat until the surface is slightly charred while the inside remains tender and juicy, delivering a unique texture.