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Tian Shan Xinjiang Uyghur Restaurant (Dongdache Bridge Community Store)

新疆菜 · ⭐ 4.3

No. 49 Jianwai Dongdaqiao, Bungalow

Dishes

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  Pumpkin Thin-Pastry Buns

  Pumpkin thin-skinned buns are made with pumpkin puree and flour for the dough, filled with pork or vegetarian ingredients, then steamed. The skin is soft, slightly sweet, thin, and translucent, with a fluffy texture.
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  Tianshan Lamb Tendons

  Tianshan Lamb Tendons is a dish made from fresh lamb tendons in the Tianshan area, processed by stewing and braising. The main ingredient is lamb tendons, with a chewy texture and rich in gelatin.
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  Delicate Three-Thread Salad

  Shredded Three-Thread Salad is a cold dish made from carrots, cucumbers, and potatoes. Slice the ingredients finely, blanch or mix directly, then add seasonings like salt, vinegar, and sesame oil, and stir well before serving.
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  Xinjiang Cold Dish

  Xinjiang cold dish is a chilled appetizer made primarily from fresh vegetables and seasoned with a special dressing. Main ingredients include cucumber, tomato, and onion, creating a colorful presentation. The preparation is simple: slice the ingredients and mix them with seasonings such as vinegar, garlic, and chili oil. The result is a crisp and refreshing taste.
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  Xinjiang Dry-Fried Noodles

  Xinjiang dry-fried noodles are made with noodles, onions, carrots, green peppers, and beef or mutton. The noodles are boiled, drained, then stir-fried with the meat and vegetables until slightly crispy and infused with flavor.
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  Xinjiang Roast Bun

  Xinjiang 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.
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  Xinjiang Lamb Skewers

  Xinjiang lamb skewers, made by cutting lamb with alternating fat and lean into chunks, then threading onto bamboo or metal skewers. During grilling over charcoal, the meat is slowly roasted until charred on the outside and tender inside, while continuously brushing it with a special spice sauce to enhance flavor.
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  Loulan Oil-Stuffed Liver

  Loulan oil-braised liver is a dish featuring pork liver as the main ingredient. Sliced liver is marinated with seasonings, coated in starch or batter, then deep-fried until golden and crispy. The exterior is crunchy while the inside remains tender, often cooked with scallions, ginger, and garlic.
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  Shredded Meat Hand-Rice

  Shredded meat hand-pulled rice features rice mixed with minced beef or lamb, sautéed with onions and carrots, cooked in olive or vegetable oil, and seasoned with spices like cumin and pepper.
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  Lamb Skewers with Red Willow

  Lamb skewers grilled on tamarisk branches, made from lamb with a perfect balance of fat and lean meat. Slowly roasted over charcoal, the lamb becomes crispy on the outside while remaining tender and juicy inside, releasing a unique aroma. Combined with the fresh fragrance of the tamarisk branches, this dish offers a distinctive flavor.
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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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  Beef tendon

  Meat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.
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  Fried Meat Noodles

  Fried 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.
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  Tandoori-style grilled meat

  Lamb roasted in a tandoor, originating from Xinjiang, uses mutton as the main ingredient. After marinating the cut pieces of lamb, they are placed in a tandoor and slowly roasted over fruitwood or smokeless coal embers. The resulting meat is tender and infused with a unique aroma from the fruitwood.

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