Close

阿达西新疆风味餐厅(王府井店)

新疆菜 · ⭐ 4.0

No. 1–2 Wangfujing West Street, Donghuamen Subdistrict (120 meters on foot from Exit C Southwest of Jinyu Hutong Metro Station)

Dishes

• 

  Stretchy Homemade Yogurt

  Yogurt made by fermenting milk with active lactic acid bacteria, sweetened with sugar or fruit, and chilled to form a thick, stringy texture. Temperature and time must be controlled during production to maintain bacterial activity.
• 

  Hand-held rice with meat

  Hand-grabbed rice with meat is a dish made primarily of rice and meat, typically stir-fried with lamb or beef, onions, carrots, and spices, then mixed with cooked rice. Eaten by hand, it offers rich aroma and texture.
• 

  Xinjiang Big Plate Chicken

  Xinjiang 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.
• 

  Xinjiang Milk Tea

  Xinjiang milk tea is made from fresh milk and brick tea. First, crush the brick tea and boil it in a copper pot or water pot. Once the tea boils, add fresh milk and continuously stir with a spoon while boiling until the tea and milk are fully blended. Remove the tea leaves, add salt, and it's ready.
• 

  Xinjiang Fried Rice Noodles

  Xinjiang fried rice noodles is a dish made by stir-frying rice noodles with vegetables, meat, or tofu. Main ingredients include dried rice noodles, onion, green pepper, carrot, minced meat or egg, and seasonings such as soy sauce, chili oil, and cumin powder, all stir-fried together until well combined.
• 

  Xinjiang Baked Bun

  Xinjiang baked buns are made primarily from lamb, green onions, and flour. The lamb and green onions are mixed with seasonings to form the filling. The dough is fermented, rolled into round wrappers, filled, sealed, and then baked in a pan until golden and crispy.
• 

  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.
• 

  Lamb in Naan

  Lamb 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.
• 

  Grilled Lamb Leg in Tandoor

  Tangkeng lamb leg features fresh lamb leg marinated and roasted in a traditional tandoor. The high heat ensures even cooking, with a crispy exterior and tender, juicy interior that preserves the lamb's natural flavor.
• 

  Naan Stir-Fried Lamb

  Naan stir-fried with grilled meat is a dish primarily made with naan and grilled meat. Naan is a特色 flatbread from Xinjiang, and grilled meat is usually made from sliced lamb or beef that has been marinated, then stir-fried together with naan pieces to allow the naan to absorb the meat juices, resulting in a rich and flavorful dish.
• 

  Nang stir-fried cabbage

  Naan stir-fried with cabbage is a dish featuring naan and cabbage. Cut naan into pieces, slice cabbage finely, stir-fry cabbage first, then add naan to absorb the juices—soft, savory, and fragrant.

Reviews