Catering Order for Every Gathering

Long-grain rice slow-cooked in lamb broth with carrots, onions, and lamb shoulder. The traditional centerpiece of any Uyghur gathering — eaten by hand at the host's table.

Bone-in chicken braised with potatoes, peppers, and Sichuan-Uyghur spice in a wide platter built to feed a table. Hand-pulled belt noodles soak up the sauce.

Same Big Plate Chicken — but every piece is hand-deboned. Easier to serve at large tables, no fuss for guests.

Hand-folded dough parcels stuffed with minced lamb, onion, black pepper — baked against the wall of the tandoor until the bottom is crackling and the top is golden.

Same hand-folded samsa — but stuffed with pumpkin, cumin, lamb, and onion. Slightly sweet, slightly spiced — what the tandoor turns out when the squash comes in.

Our hand-pulled noodles dry-fried until the edges catch and crisp, tossed with beef, peppers, and sesame. The wok-fired cousin of laghman — a crowd favorite straight off the menu.

Hand-cut lamb chunks slow-stewed with potatoes, peppers, and herbs. The soul of Uyghur home cooking — patient, deeply flavored.

Springy yellow noodles tossed with grilled lamb, onion, peppers, and cumin oil. Comfort and theater on one plate — among the most-ordered Uyghur dishes in our kitchens.

Cucumber, tomato, onion, peppers — tossed with vinegar, salt, and a drop of sesame oil. The cool, sharp opener that every Uyghur table starts with.

Green beans dry-fried until blistered, then folded with garlic and chili. The savory anchor of a multi-dish spread.

Hand-cut potato shredded fine, stir-fried hot and quick with vinegar and red pepper. Crisp, never soft — a household table essential.

Crispy Uyghur naan torn into pieces, simmered briefly with sliced beef, onion, and pepper sauce — the bread soaks up everything. Served family-style.