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Silk Road Jiangyan · Tan Yang Poupai

新疆菜 · ⭐ 4.8

Mengzuhe Road

Dishes

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  Fresh Lamb Liver Served Same Day

  Made from fresh lamb liver, cleaned and sliced, then quickly cooked over high heat for a short time. Typically stir-fried with scallions, ginger, garlic, and seasoned with soy sauce and cooking wine to maintain tenderness.
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  Cabbage Stir-Fried with Naan

  Cabbage stir-fried with naan is a specialty dish, primarily made with fresh cabbage and crispy naan. To prepare, wash and shred the cabbage, and cut the naan into pieces. Then, stir-fry the cabbage in a hot oil pan until half-cooked, add the naan pieces, and continue stir-frying until golden and crunchy. Finally, season with salt and seasoning, stir well, and serve.
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  Pure滩羊肉 with just salt

  Selected Ningxia Tan lamb, excess fat removed, seasoned only with salt, cooked by boiling or steaming to preserve its natural flavor without additional seasonings or ingredients.
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  Hetian Night Market Cangzi Meat

  Hetian night market pot meat is a dish made with lamb as the main ingredient, combined with vegetables like onions and carrots, slow-cooked in a clay pot. The lamb is cut into pieces, added to the pot with seasonings, and simmered over low heat for a long time until tender and flavorful.
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  Kashgar Old Street Roasted Baozi

  Roast baozi is a traditional snack from Kashgar, Xinjiang, made with flour and lamb, seasoned with onions, cumin, and chili powder. The dough is rolled into circles, filled with spiced meat, shaped into half-moons, then baked in a tandoor until golden and crispy.
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  Tacheng Crispy Bread Lamb Leg

  Tacheng crispy breaded lamb leg is a dish made by marinating lamb leg and coating it with breadcrumbs before deep-frying, resulting in a crispy exterior and tender interior.
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  Hand-grabbed Tibetan Lamb

  Hand-grabbed lamb is a dish primarily made with Ningxia lamb. The lamb is carefully selected and processed, resulting in tender meat that is free from膻 (mutton odor) and腥 (fishy smell). During cooking, the lamb is simmered to perfection, preserving its delicate texture. When eating, tear the meat by hand and enjoy it with specially prepared seasonings to fully savor the authentic flavor of Ningxia lamb.
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  Xinjiang Shawan Big Pot Chicken

  Xinjiang Shawan Big Chicken is a traditional Xinjiang dish made primarily with chicken, paired with vegetables such as potatoes and green peppers, and seasoned with various spices and seasonings. Its特色 lies in the tender and juicy chicken, soft and flavorful potatoes, and a rich, hearty sauce.
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  Xinjiang Handmade Nianpi

  Xinjiang hand-made nianpi is a specialty snack from Xinjiang, mainly made from flour and processed through fermentation, steaming, and cutting. It has a smooth texture and is often served with chili oil, vinegar, and garlic paste.
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  Grilled Lamb Skewers

  Lamb skewers are made primarily from fresh lamb, cut into uniform small pieces and threaded onto bamboo or metal skewers. After marinating, they are slowly grilled over charcoal, turning frequently to ensure even heating. They are cooked until the surface turns golden brown and the meat becomes tender, releasing a rich aroma.
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  Charcoal-grilled lamb ribs

  Tangkeng roasted lamb ribs made with fresh lamb ribs, marinated and grilled in a traditional tangkeng oven. The meat is crispy on the outside and tender inside, preserving its original flavor.
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  Grilled Lamb Leg in Tandoor

  Tangkeng roasted lamb leg uses fresh lamb legs, premium羊肉, marinated and directly grilled in a tangkeng. No excessive seasonings added—high heat creates a crispy exterior and juicy interior, preserving the original flavor.
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  Tandoori Lamb Meat

  Tangkeng lamb meat is made with fresh lamb, marinated with onions, carrots, salt, cumin, and chili powder, then roasted in a traditional tangkeng oven for tender, aromatic results.

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