Junken Hotel · Xinjiang Flavors Restaurant (Huaxing Dao Branch)
新疆菜 · ⭐ 4.7
No. 21, Huaxing Road, 1st Floor, Junkeng Hotel (near North Plaza and Rear Plaza of Tianjin Railway Station)
Dishes
Ding Ding Noodles Stir-FryDing Ding Noodles is a dish primarily made with noodles, vegetables, and meat. The noodles are cut into small pieces and stir-fried together with vegetables and meat, then seasoned and cooked until flavorful.
Hui-style Steamed Pork with Tofu and Glutinous RiceA traditional Chinese dish made with pork, tofu, and glutinous rice, layered and steamed for a rich, soft texture.
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.
Milk TeaMilk tea, a popular beverage made from tea combined with milk or non-dairy creamer. Typically using black or green tea as the base, it is boiled and sweetened with an appropriate amount of sugar, then mixed with milk and stirred evenly. The texture is smooth, with a harmonious blend of tea and milk aroma, beloved by people of all ages.
Xinjiang Cold NoodlesXinjiang cold noodles are a type of chilled noodle skin made primarily from flour. The flour is mixed with water to form a paste, then steamed or boiled, cooled, and sliced into strips. It is then combined with shredded cucumber, shredded carrot, and other vegetables, and dressed with chili oil, vinegar, garlic paste, sesame sauce, and other seasonings before serving.
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.
Spicy麻 ChickenSpicy麻 chicken is a dish made primarily with chicken and seasoned with Sichuan pepper, green onion, ginger, and other ingredients. The chicken is carefully prepared to ensure a tender texture, then drizzled with a specially crafted spicy麻 sauce, making the entire dish rich in numbing and fragrant flavors with a unique taste.
Grilled BunRoast包子 is a specialty noodle dish made with flour as the wrapper and filled with lamb, green onions, and other ingredients, then baked in a tandoor. The skin is golden yellow, crispy on the outside and tender inside, with a fresh, savory flavor and rich aroma.
Lamb Skewers with Red WillowLamb skewers made with fresh lamb cut into pieces and threaded onto red willow branches, then slowly grilled over charcoal until the outside is crispy and the inside remains tender. The lamb is juicy and flavorful, with a unique grilling technique that preserves its natural taste. The aroma of the red willow branches infuses into the meat during roasting, adding a distinctive flavor.
Uyghur Hand-RiceA traditional Xinjiang dish made with rice, lamb, carrots, and onions, seasoned with spices and eaten by hand.
Lamb Skewers on Iron RodsSkewered lamb made by cutting fresh lamb into pieces and grilling it on iron skewers after marinating. Main ingredients are lamb and seasonings, typically grilled over charcoal or a grill to achieve a crispy exterior and tender interior.
Altay Grilled FishFresh fish is marinated with special sauce and grilled over charcoal with onions, green peppers, and garlic. The fish has a crispy exterior and tender interior, offering rich smoky flavor and aromatic seasoning.
Cubed Lamb with NaanNang Ding Stir-Fried Lamb is a dish made primarily with lamb and fried flatbread cubes. The lamb is diced and stir-fried with golden-brown nang pieces, along with onions and green peppers, then seasoned and mixed evenly.