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Magor Xinjiang Cuisine

新疆菜 · ⭐ 4.3

No. 255, Jing'er Road, Wuligou Subdistrict

Dishes

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  Xinjiang Fried Rice Noodles with Chicken

  A flavorful dish of stir-fried rice noodles with chicken, onions, and peppers, typical of Xinjiang cuisine.
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  Xinjiang Vegetable Hand-Rice

  A traditional Xinjiang dish made with rice and vegetables like carrots, potatoes, and onions, cooked together in oil for a fragrant and hearty meal.
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  Xinjiang Yellow Noodles

  A traditional noodle dish from Xinjiang, made with hand-rolled yellow noodles and stir-fried with lamb, onions, and carrots.
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  Roasted Pork Liver Buns

  Roasted liver bao is a dish featuring pork liver as the main ingredient. Sliced liver is marinated, wrapped in oil-bao (a type of dough skin), then baked or grilled until fully cooked. Proper heat control ensures tender liver with a crispy outer layer.
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  Roasted Lamb Intestines

  Roast lamb intestines is a dish made primarily from lamb intestines, cleaned and stuffed with seasoned lamb filling, then grilled. Common seasonings include scallions, ginger, and spices to enhance the rich flavor.
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  Beef Fried Rice Noodles

  Beef stir-fried rice noodles is a home-style delicacy made primarily with tender beef and rice noodles. First, cook the rice noodles until soft and set aside. Then quickly stir-fry sliced beef until it changes color, add appropriate seasonings and vegetables, and finally mix in the rice noodles to stir-fry evenly.
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  Charcoal-Grilled Xinjiang Lamb Skewers

  Fresh lamb cubes marinated with spices and grilled over charcoal, resulting in tender and aromatic skewers.
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  Lamb Shank Pilaf

  A flavorful dish made with lamb shank, rice, and vegetables, slow-cooked to blend rich flavors.
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  Lamb Rib Pilaf

  Lamb rib pilaf is made with lamb ribs and rice. Lamb ribs are blanched to remove odor, then stir-fried with onions, carrots, and seasonings. After simmering until tender, it's mixed with rinsed rice and steamed to absorb the meat juices.
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  Offal Noodles

  Offal is a specialty snack made from sheep's lungs and flour. Cleaned sheep lungs are filled with seasoned flour paste, steamed, then sliced. Wash lungs repeatedly until no blood remains, fill with flour, salt, and spices, steam until cooked, then slice thin for cold dishes or soups.

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