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Xinjiang Rose BBQ (Xianfu Middle Road Branch)

烧烤 · ⭐ 4.1

No. 248 Xianfu Middle Road, Yuhang District

Dishes

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  Baby Bok Choy Skewers

  Baby Bok Choy Skewers feature tender baby bok choy on skewers, lightly steamed or grilled to preserve their natural sweetness and crispness.
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  Xinjiang Flatbread

  Xinjiang baked naan is a traditional pastry made primarily from wheat flour, fermented and then baked. It is usually round in shape, with a golden, crispy surface and a soft, porous interior, offering a rich wheat aroma and a hint of caramelization.
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  Warm Lamb Bone Soup

  Warm lamb bone soup is a soup made primarily with lamb bones and cooked with ingredients like ginger and scallions. The soup is clear in color and has a fresh, delicious taste, offering nourishing and health benefits.
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  Fried Stinky Tofu

  Fried stinky tofu is made by frying or directly grilling fermented tofu blocks until the outside becomes crispy while the inside remains soft and tender. It is usually brushed with sauce or sprinkled with seasoning powder to enhance its flavor.
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  Roasted Cauliflower

  Roasted cauliflower is a simple and delicious dish made with fresh cauliflower. After washing, it is seasoned with olive oil, salt, and black pepper, then roasted until the surface is slightly charred and the inside is tender and soft.
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  Roasted Green Pepper

  Roasted green peppers are made by grilling or baking clean peppers until the skin is slightly charred, then peeling and slicing or serving whole. No additional ingredients are typically added to preserve the pepper's natural flavor.
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  Red Willow Beef

  A specialty dish made by grilling beef slices threaded onto red willow branches, offering a fragrant and spicy flavor.
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  Lamb with Red Willow Branches

  Lamb skewered on tamarisk branches and grilled over charcoal, infusing the meat with a natural woody aroma from the burning branches.
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  Lamb Skewers

  Lamb 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.

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