Western Ma Yongxin Lanzhou Beef Noodles
新疆菜 · ⭐ 3.5
No. 90, Songyuan Road, Chengbei Subdistrict
Dishes
Lanzhou Beef NoodlesLanzhou beef noodles are a traditional noodle dish primarily made with noodles and beef. The noodles are handcrafted from high-quality flour and stretched multiple times to achieve a slender, elongated shape. Tender cuts of beef are simmered with a unique blend of seasonings, resulting in a rich and flavorful taste. The broth is prepared by slow-cooking牛 bones and spices, creating a deeply aromatic and rich flavor. Finally, the cooked noodles and beef are placed into the soup, garnished with green onions, mung bean sprouts, chili peppers, and other toppings for a satisfying meal.
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.
Stir-fried Tofu SheetsStir-fried thousand-layer tofu is a dish made with thousand-layer tofu as the main ingredient, combined with green pepper, red pepper, scallions, ginger, and garlic, then stir-fried in oil. After blanching, the tofu is stir-fried with sliced vegetables and seasonings until flavorful.
Spicy Pepper and Pork Noodles尖椒肉丝拌面是一道家常面食，主要食材包括尖椒、猪肉丝和面条。制作方法是将尖椒和猪肉丝炒制后，与煮熟的面条拌匀，使面条充分吸收尖椒和肉丝的香味。
Xinjiang Grilled Lamb RibsXinjiang grilled lamb ribs are made from fresh lamb ribs, marinated and then grilled over charcoal. Common seasonings include cumin, chili powder, onion, and garlic to infuse flavor. The exterior is crispy while the inside remains tender and juicy.
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.
Roasted Lamb LegRoast lamb leg is made primarily from fresh lamb legs, which are marinated and then roasted in an oven or over charcoal. Common seasonings used during marination include salt, cumin, chili powder, and garlic, allowing the meat to absorb rich flavors. During roasting, the leg is turned frequently until the surface becomes crispy and golden, while the inside is fully cooked.
Lamb SkewersLamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
Spicy Chicken Cubes over RiceSpicy chicken rice bowl: diced chicken marinated in wine and starch, stir-fried with dried chilies and Sichuan peppercorns, then served over rice. Key ingredients include chicken, dried chilies, Sichuan pepper, scallions, ginger, and garlic.
Lamb in NaanLamb and naan is a specialty dish from Xinjiang, primarily made with lamb and naan. The preparation typically involves cutting tender, slow-cooked lamb into pieces, serving it with baked or fried naan, and drizzling it with rich lamb broth so the naan fully absorbs the flavorful sauce, creating a unique texture.