1.Xinjiang Big Plate Chicken (Da Pan Ji), a traditional Northwestern Chinese dish made with chicken, potatoes, green and red peppers stir-fried in a spicy sauce, garnished with sliced onions and served with grilled skewers on the side, presenting a perfect combination of color, aroma, and flavor.
2.Baked baozi (Chinese steamed buns), featuring an appetizing golden-brown surface with slight char marks, thin skin with generous filling, served in a ceramic plate with rope handles, accompanied by red Korean spicy rice cakes (tteokbokki) as a side dish.
3.Grilled lamb skewers (yangrou chuan), with golden-brown and fragrant lamb pieces neatly arranged on a plate, served with Wusu beer and a bowl of soup – a classic Xinjiang-style barbecue combination.
4.Xinjiang Lamb Polo (Pilaf): fluffy long-grain rice topped with tender and juicy stewed lamb, garnished with shredded carrots, and served with a clear soup on the side – an authentic traditional Xinjiang delicacy.
5.Roasted Duck Rice: crispy and succulent sliced roasted duck served on steamed rice, accompanied by Chinese greens, soy sauce egg, and pickled vegetables – a classic Hong Kong-style BBQ rice dish.
