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Tan Yang North and South Cuisine (First Seat Royal Garden Branch)

新疆菜 · ⭐ 3.7

No. 30 Yard, Keyuan Road, Building 3, Floor 1

Dishes

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  Tacheng Bread-Baked Lamb Leg

  Tacheng bread-roasted lamb leg is a unique dish, primarily made with fresh lamb leg and bread. The preparation involves marinating the lamb leg, wrapping it in bread, and then roasting it. The aroma of the bread blends perfectly with the savory flavor of the lamb, creating a distinctive taste.
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  Kung Pao Chicken Rice Bowl

  Kung Pao Chicken Rice Bowl is a Chinese rice dish featuring chicken, peanuts, and rice as its main ingredients. The chicken is cut into small cubes and quickly stir-fried with roasted peanuts, scallions, ginger, garlic, and other seasonings, then served over steaming hot rice.
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  Hand-grabbed Tibetan Lamb

  Hand-grabbed lamb is a dish primarily made with Ningxia lamb. The lamb is carefully selected and processed, resulting in tender meat that is free from膻 (mutton odor) and腥 (fishy smell). During cooking, the lamb is simmered to perfection, preserving its delicate texture. When eating, tear the meat by hand and enjoy it with specially prepared seasonings to fully savor the authentic flavor of Ningxia lamb.
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  Xinjiang Handmade Noodles with Fillings

  Xinjiang hand-made noodle skin is a traditional Xinjiang snack made primarily from flour, crafted through手工工艺 such as kneading, washing, and steaming. The noodle skin has a smooth, translucent surface with a chewy and elastic texture. It is typically served with a special seasoning and accompaniments like cucumber strips and bean sprouts, delivering a unique Xinjiang flavor.
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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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