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Ci Fan Bu Jiang Jiu - Xinjiang Zhuo Fan (Zheng Da Center Store)

新疆菜 · ⭐ 4.4

Unit 2167, Level 1, North Tower, Shangdu SOHO, No. 8 Dongdaqiao Road (ground-floor commercial unit at East Entrance of North Tower)

Dishes

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  Signature Milk Beer

  Bujiang's signature milk beer is a drink made from milk and beer, blended smoothly through mixing. A sweetener or syrup is added for flavor, and it can be served with ice or chilled.
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  Desert Steak Pilaf (Limited)

  Moroccan steak pilaf features steak, rice, carrots, and onions. Steak is cubed and simmered with rice, enhanced with carrots and onions for flavor, then mixed and served.
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  Hand-Grabbed Rice

  Hand-pulled rice is a dish made from rice, mutton, carrots, onions, and other ingredients. To prepare it, first stew the mutton until tender, then add diced carrots and onions, and cook together with rice to allow the rice to fully absorb the meat's aroma and the vegetables' natural sweetness.
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  Signature Lamb Skewers

  The signature lamb skewers are made primarily from fresh lamb, cut into uniform pieces and threaded onto bamboo skewers. After marinating, they are grilled. Common marinade ingredients include cumin, chili powder, salt, and onion to enhance the flavor of the meat.
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  Signature Chicken Skewers

  Signature chicken skewers are made by cutting chicken breast or thigh meat into pieces, threading them onto bamboo sticks, marinating with soy sauce, rice wine, garlic, and ginger, then grilling until the surface is slightly charred while the inside remains tender.
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  Xinjiang Special Yogurt

  Xinjiang specialty yogurt is made from fresh milk fermented with lactic acid bacteria, resulting in a thick texture and slightly sour taste. No sugar or additives are typically added, preserving the natural dairy flavor. Some recipes include local honey or dried fruits for enhanced taste.
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  Spicy and Numbing Chicken for One

  Spicy and numbing chicken for one is a dish made with chicken as the main ingredient, combined with Sichuan pepper and chili peppers. Main ingredients include chicken thighs, Sichuan pepper, chili peppers, green onions, ginger, and garlic. It is cooked by marinating and stir-frying, resulting in a tender texture and a spicy, numbing flavor.
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  Desert Gobi Meat Pilaf

  This dish is primarily made with minced lamb or beef, combined with rice, onions, carrots, potatoes, and other vegetables. After sautéing the meat with appropriate spices, it is cooked together with rice in a pot. First, the minced meat is stir-fried to release its oil, then chopped vegetables are added and stir-fried until tender. Finally, the seasoned meat mixture is mixed with washed rice, water is added, and it is simmered until fully cooked.
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  Liver in Oil

  Oil-braised liver is a traditional dish primarily made with pig liver. The preparation involves slicing the liver, marinating it with seasonings, and quickly stir-frying it in hot oil until cooked. The dish has a golden color, with the liver slices crispy on the outside and tender on the inside.
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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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  Oasis Lamb Rack Pilaf

  Oasis Lamb Rib Pilaf is primarily made with lamb ribs and rice, accompanied by辅料 such as onions, carrots, and potatoes. The lamb ribs are first marinated, then pan-fried or grilled, before being simmered together with cooked rice and vegetables to allow the rice to absorb the meaty aroma and the natural sweetness of the vegetables.
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  Golden Chicken Leg Pilaf

  Golden Chicken Leg Pilaf is made primarily with chicken thighs, combined with rice, carrots, onions, and other ingredients. After stir-frying, it is mixed with rice and simmered to perfection. The chicken thighs are marinated and pan-fried until golden brown, then cooked together with vegetables and rice, allowing the rice to absorb the rich flavors of both the chicken and vegetables.

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