Quan Guo Jian Kang Su Shi Zi Zhu Can

Traditional Xinjiang baked flatbread sprinkled with sesame seeds. Crispy on the outside and soft on the inside, with a rich aroma of bread and sesame. Suitable to accompany dishes or eaten on its own.

A flat Xinjiang baked flatbread. Dense and chewy texture, becomes more fragrant with chewing. A common staple food in Xinjiang cuisine.

A traditional baked flatbread. Golden and crispy crust, soft inside. Has a unique baked aroma.

A baked flatbread with a filling of minced meat. The meat juices seep into the dough during baking, making it savory and delicious. Rich in texture, with both bread and meat aroma.

Stewed meat dish poured over diced naan bread. The naan bread absorbs the rich sauce, becoming soft and fragrant. A classic Xinjiang specialty dish.

Red braised lamb served with naan bread. The lamb is stewed until tender and flavorful, with a rich sauce. Excellent flavor when eaten with naan bread soaked in the sauce.

Steamed buns with thin skin and large filling, usually filled with lamb and onions. The skin is translucent, and the filling is tender and juicy. A bite releases a burst of juice.

Lamb soup stewed in a special pot. The broth is clear and delicious, and the lamb is tender. Retains the original flavor of the lamb.

A braised soup made with beef as the main ingredient. The soup is bright red, with a rich and mellow flavor. The beef is stewed to perfection.

A soup of tomatoes (tomatoes) stewed with chicken. Sweet and sour tomato broth with tender chicken. Refreshing and not greasy, rich in nutrients.

Clear soup containing handmade meatballs. The meatballs are chewy and springy, and the broth is fresh and sweet. A home-style warming soup.

A hot and sour soup containing vermicelli. Moderate hot and sour taste, appetizing and refreshing. The vermicelli is smooth and absorbs the soup.

Pea shoots stewed in broth. The pea shoots are tender and green, and the broth adds umami. Refreshing texture, with a light bean aroma.

A vegetable soup or stew, usually mixed with various seasonal vegetables. Light and healthy flavor, suitable to accompany heavy-flavored main dishes.

A cold dish primarily of green vegetables. Crisp texture, refreshing seasoning. Appealing green color.

Special cold dish, usually mixed with various spices or ingredients. Unique flavor, fragrant aroma, suitable as an appetizer or with drinks.

A cold dish combining multiple (usually five) ingredients, such as onions and cilantro. Unique name, rich and multi-layered flavor, sour and spicy, refreshing.

A cold mix of wood ear mushrooms and chili peppers. The wood ear mushrooms are crisp, and the chili peppers add spiciness and stimulation. A classic appetizer.

Small portion of cold tofu. The tofu is tender and smooth, drizzled with special sauce. Cool texture, rich bean flavor.

A cold dish of preserved eggs and sazi (a type of fried dough). The preserved eggs are soft and waxy, and the sazi is crispy, creating a strong contrast in texture and a unique flavor.

Xinjiang specialty cold dish, composed of onions, chili peppers, and tomatoes. Crispy and juicy texture, sour and spicy, relieves greasiness, often served with meat.

Classic cold dish, with chopped preserved eggs on top of tender tofu. Drizzled with soy sauce and chopped green onions. Smooth texture, savory and delicious.

A single-serving Da Pan Ji (Big Plate Chicken) set. Includes chicken, potatoes, and green peppers stewed in a spicy sauce, usually served with wide noodles. Rich flavor, spicy and satisfying.

Xinjiang-style stew set. Includes slow-cooked tender meat and vegetables. Delicious broth, suitable for mixing with rice or dipping bread.

A single-serving set of Huang Men Lamb. The lamb is stewed until tender, with a rich sauce flavor. A great choice to accompany rice.

A meat set seasoned with cumin. Strong cumin aroma, delicious meat. With a strong Xinjiang Western Regions flavor.

A set meal featuring meatballs as the main dish. The meatballs are tender and juicy, served with vegetables and a staple food. Nutritionally balanced, home-style flavor.

Signature mixed noodles, using Xinjiang La Tiaozi (hand-pulled noodles). The noodles are chewy and springy, mixed with special sauce and toppings. Unique flavor, rich texture.

Spicy meat mixed noodles. Meat slices stir-fried with chili peppers and then mixed with noodles. Fragrant aroma, spicy taste stimulates appetite.

Lamb stir-fried over high heat with noodles or mixed noodles. The lamb is fragrant and not gamey. The noodles absorb the savory flavor of the meat juices.

Beef stir-fried over high heat with noodles. The beef is tender, with strong wok hei. A heavy-flavored noodle dish.

Lamb noodles with clear broth. The broth is fresh and sweet, and the lamb is tender. Light flavor, allowing you to taste the original flavor of the lamb.

Beef noodles with a red braised broth. The broth is rich and slightly spicy, and the beef is stewed to perfection. The noodles are smooth and have absorbed the essence of the broth.

Noodles topped with minced meat sauce (Shaozi). Shaozi usually includes diced meat, diced vegetables, etc., savory and appetizing. Rich in texture, home-style deliciousness.

Noodles with a milky white broth, usually made from long-simmered bone broth. Rich and delicious flavor, smooth and mellow texture.

Noodles with tomato and egg topping. The sweet and sour taste of tomato and the tenderness of egg are perfectly combined. Brightly colored, suitable for all ages.

Noodles mixed with scallion oil sauce. Rich scallion aroma, simple yet delicious. The noodles are usually thin and smooth.

Noodles mixed with peanut butter or crushed peanuts. Full of rich nutty aroma. Rich in texture, charming aroma.

Noodles drizzled with boiling hot chili oil. The chili aroma is instantly stimulated, with a bright red color. Spicy and refreshing, very appetizing.

Xinjiang specialty stir-fried noodles, usually hand-pulled noodles or diced noodles. Chewy texture, abundant ingredients, stir-fried over high heat with strong wok hei.

Diced naan bread stir-fried with meat. The naan cubes are crispy and absorb flavor, and the meat slices are tender. A specialty dish with rich texture.

Signature mixed rice with abundant ingredients. The rice grains are distinct, mixed with special sauce and dishes. Unique flavor.

Spicy meat slices covered over rice. The sauce seeps into the rice, spicy and appetizing. Suitable for those who like spicy food.

A braised rice dish with ginger as the main flavor. The spiciness of ginger removes the gamey smell of the meat and adds warmth. Suitable for cold weather.

Vermicelli stir-fried with shredded meat, served with rice. The vermicelli is slippery and flavorful, and the shredded meat is tender. A home-style flavored rice bowl.

A rice dish cooked with assorted mushrooms. Rich mushroom aroma, tender texture. A healthy and refreshing choice.

One of the most representative staple foods of Xinjiang. Rice is braised together with lamb, carrots, and onions. The rice grains are oily and golden, the lamb is tender and fragrant, with the sweetness of vegetables.

Famous Xinjiang large dish. Tender chicken, soft potatoes, and green and red peppers stewed in a spicy sauce. Generous portion, usually served with wide noodles.

A dish with a descriptive name, usually referring to a flatbread covering a lamb dish. Lifting the bread reveals a fragrant lamb dish with tender meat.

Xinjiang specialty stew. Large pieces of meat and vegetables are slow-cooked for a long time. Rich broth, tender meat, simple flavor.

Lamb cooked using the Huang Men (Yellow Stew) technique. Golden in color, with a thick sauce. The lamb is tender and flavorful, without gaminess or greasiness.

A stir-fried meat dish with a rich cumin flavor. The special aroma of cumin perfectly combines with the meat. It is a classic Xinjiang flavor.

A meat dish seasoned with fennel. The unique fragrance of fennel removes the gamey smell of the meat. Fresh and unique flavor.

A meat dish that is first grilled and then stir-fried. It has the charred aroma of grilled meat and the wok hei of stir-fried dishes. The meat is crispy on the outside and tender on the inside, with a rich aroma.

A quick stir-fry of pickled vegetables and meat slices. The sourness of the pickled vegetables balances the greasiness of the meat. Appetizing and good with rice.

Stir-fried lamb served with thin pancakes. Wrap the tender lamb and side dishes in thin pancakes. Rich in texture, fun to eat.

A meat slice dish quickly stir-fried in a rich sauce. Rich sauce flavor, bright red color. The meat slices are tender and smooth, savory and delicious.

Xinjiang specialty stir-fried noodles with meat. The noodles are chewy, and the meat is fragrant. A hearty main dish.

A platter of Hu Bing (flatbread) with two different flavors or meats. You can taste the crispy flatbread and abundant toppings at the same time. Suitable for sharing.

A meat dish with a vinegar flavor. The sourness relieves greasiness, and the meat is tender. Unique flavor, stimulates appetite.

Deep-fried meatballs, crispy on the outside and tender on the inside, coated in a sweet and sour or savory sauce. Crispy and tender texture, rich flavor layers.

Lamb tripe cooked in a dry pot. The lamb tripe is chewy and springy, spicy and flavorful. The bottom of the pot usually has vegetables as a base.

A special dish combining chicken and shrimp. The chicken is tender, and the shrimp is springy. Two flavors burst in the mouth.

A dish with a crispy skin or wrapper filled with seafood or meat. Golden exterior, fresh and delicious filling. Exquisite presentation, fragrant and savory.

Xinjiang-style grilled fish. The fish skin is grilled until crispy, and the fish meat is tender. Seasoned with special spices for a unique flavor.

Fish dish cooked in a traditional way. Retains the original sweetness of the fish, with a light smoky aroma. Full of Western Regions flavor.

Fish dish from cold water regions. The meat is firm and delicate, with a delicious taste. Usually steamed or braised to highlight the quality of the meat.

Fresh shrimp dish. The shrimp meat is sweet and springy, and the cooking method preserves the original flavor of the seafood. Suitable for seafood lovers.

Colorful cold noodles (La Pi). The La Pi is transparent and chewy, served with various shredded vegetables and special sauce. Cool and refreshing, appetizing and relieves greasiness.

A cold dish of beef stir-fried with hot chili oil. The beef is fresh and fragrant, with the stimulating aroma of chili and Sichuan peppercorns. Rich flavor.

A meat dish with a unique flavor. May have a strong spicy or sour taste that invigorates the senses. The meat is well-prepared with a good texture.

A cold dish of lamb tripe shreds with green onions. The lamb tripe is crisp and tender, and the green onions are fragrant. Simple seasoning highlights the original flavor of the ingredients.

Lamb tripe shreds seasoned with mustard. The pungency of mustard complements the crispness of the lamb tripe. Stimulating texture, unique flavor.

A chicken dish with a rich Sichuan peppercorn flavor. The chicken is tender, with a numbing and spicy aroma. Satisfying to eat, suitable for those who enjoy strong flavors.

Whole grilled lamb leg, a generous portion. The skin is grilled to golden crispness, and the meat inside is tender and juicy. Rich cumin and spice aroma, suitable for sharing among many.

Charcoal-grilled lamb chops. Marbled with fat and lean meat, with a charred aroma from the fat. Tender meat, and even more delicious to gnaw on the meat near the bone.

Classic Xinjiang charcoal-grilled skewers. The meat pieces are marinated and flavored, sprinkled with cumin and chili powder. Full of charcoal aroma, tender and juicy.

King oyster mushrooms cooked in a dry pot. The king oyster mushrooms have a meaty texture, absorbing the spicy seasoning. Rich aroma, a great dish with rice.

A home-style dish stir-fried with a variety of vegetables. Colorful, nutritionally balanced. Light and fresh flavor.

May refer to a special vegetable rice or starch-based dish. Unique texture, simple flavor. The specific preparation may vary by restaurant.

A stir-fry of pickled vegetables and yuba (dried tofu). The sour and fragrant pickled vegetables combine with the bean aroma of yuba. Tender texture, appetizing and refreshing.

Stir-fried diced mushrooms with green and red peppers. Bright colors, crisp and tender texture. The slightly spicy flavor enhances the umami of the mushrooms.

Northern famous dish, composed of eggplant, potatoes, and green peppers. The ingredients are deep-fried and then stewed. The texture is soft, glutinous, salty, and fresh, very good with rice.

A combination of bitter melon and eggplant. The slight bitterness of the bitter melon balances the softness of the eggplant. Unique flavor, clears heat and reduces fire.

Wood ear mushrooms braised with large scallions. Rich scallion aroma, crispy wood ear mushrooms. A simple and healthy vegetarian dish.

Chives stir-fried with jelly noodle cubes. The jelly noodles are crispy on the outside and tender on the inside, with fragrant chives. Unique texture, home-style flavor.

A stir-fry of assorted mushrooms. Retains the original flavor of the mushrooms. Delicious and healthy, with a rich texture.

Classic home-style dish, shredded potatoes quickly stir-fried. Crispy texture, moderate sour and spicy taste. Simple yet memorable.

Cabbage (Napa cabbage) stir-fried over high heat, with dried chili peppers added to sauté. Crisp texture, with a charred and slightly spicy flavor. Very refreshing.

Stir-fried seasonal fresh vegetables. The dishes change with the season. Light flavor, replenishes fiber.

Meat-free version of the signature mixed noodles. Uses vegetarian ingredients and special sauce. Chewy noodles, undiminished flavor.

Spicy vegetarian mixed noodles. Topping of stir-fried chili and vegetables. Spicy and appetizing, suitable for vegetarians.

Noodles with vegetarian minced meat or diced vegetables. Savory and delicious, rich in texture. A good choice for vegetarians.

Tomato and Egg Noodles (Lacto-ovo vegetarian). A sweet, sour, and savory tomato-egg sauce mixed with chewy noodles. A classic delicacy.

Simple scallion oil noodles (five-spice vegetarian). Rich scallion aroma, smooth noodles.

Noodles with a rich peanut sauce. Full of nutty aroma. Suitable for vegans or lacto-ovo vegetarians.

Vegetarian mixed noodles drizzled with hot chili oil. Fragrant aroma, full of spiciness. Simple yet stimulates the taste buds.

Vegetarian version of stir-fried noodles. Stir-fried noodles with vegetables. Full of wok hei, rich in texture.

Signature vegetarian mixed rice. Mixed rice with various vegetables and special sauce. Nutritionally balanced, delicious and healthy.

Spicy vegetable rice bowl. Spicy sauce seeps into the rice, appetizing and good with rice. A heavy-flavored option for vegetarians.

Ginger-stewed mushroom rice bowl. Ginger aroma warms the stomach, mushrooms are fresh. A light and healthy vegetarian option.

Mushroom mixed rice bowl. The natural sweetness of mushrooms combined with rice. Smooth texture, fresh and delicious.

Vegetarian version of Naan bread with meat. Rich stewed vegetables poured over naan bread. The naan bread absorbs the flavor of the vegetable stew, creating a unique taste.

A dessert with a golden crispy exterior and a rich milky interior. Crispy on the outside and tender on the inside, full of milky flavor. Best enjoyed hot.

Apple slices coated in batter and deep-fried. Crispy on the outside, warm, sweet, and sour apple inside. A popular fruit dessert.

Banana slices coated in batter and deep-fried until golden. Crispy exterior, soft and sweet banana inside. A hot and sweet delicacy.

A small crispy cake shaped like a sheep's eye. Crispy texture, with a light sweet or savory taste. Suitable to accompany tea.

Xinjiang specialty fermented beverage, similar to honey sparkling water. Refreshing and slightly sweet, with a unique fermented aroma. Relieves greasiness and cools the body.

Homemade yogurt. Thick and smooth texture, with moderate acidity. Usually sweetened or mixed with dried fruits, aids digestion.

May refer to yogurt cheese or a set yogurt dessert. Rich milky flavor, with a firm texture like panna cotta. Unique taste.

Traditional Xinjiang salted milk tea, usually served in a pot. Brewed with brick tea and milk, seasoned with salt. Tea and milk flavors blend, salty and warming.

Common carbonated beverage. Strong carbonation, cold and thirst-quenching.

A drink made from hawthorn and roselle. Bright red color, sweet and sour, promotes salivation. Has the effect of aiding digestion and relieving greasiness.

Traditional Chinese cooling beverage. Smoked plum flavor, sweet, sour, and icy. Very suitable to drink with barbecue or heavy-flavored dishes.