#01 · Hand-pulled · Halal
Hand-pulled noodles — served five ways.
The cornerstone of Uyghur cuisine. Our chefs stretch the dough by hand against the steel block — fresh every service, never made in advance. Choose your style: Traditional, Special, Taranchi, Korma Chop (dry-fried), or Pearl Noodle. Wide noodles tossed with a stir-fry of meat, vegetables, and our house sauce.
#02 · Slow-simmered · Halal
Spicy chicken stew with potatoes and belt noodles — bone-in or boneless.
Dapanji — literally "big plate chicken" — is meant to be shared. Chicken (choose bone-in or boneless), potatoes, peppers, and hand-pulled belt noodles, all braised together until the noodles drink up the spiced broth. A communal dish.
#03 · Slow-cooked · Halal
Slow-cooked rice with carrots, lamb, and warm spices.
Polo, the dish that traveled. Long-grain rice cooked together with caramelized onions, lamb, carrot ribbons, and Central Asian spices. Each grain absorbs the flavor — never gummy, always tender.
#04 · Steam-folded · Halal
Steamed lamb dumplings — our manta are your manti.
Thin hand-rolled wrappers folded around seasoned lamb and onion, steamed until the skin turns silky. If your family calls them manti or manty, these are the ones you grew up with — one of our ten best-selling dishes, every week since we opened.
#05 · Char-grilled · Halal
Charcoal-grilled, dusted with cumin and chili.
The smoke of charcoal, the sizzle of fat, the crunch of cumin. Cubed lamb threaded onto iron rods and grilled over open flame. Served simply with chili powder, because the meat does the talking.
#06 · Tandoor-baked · Halal
Tandoor-baked pastry — aromatic cumin, onion, tender meat.
Sealed by hand and slid onto the inner wall of a clay tandoor oven. The shell crisps from the radiant heat while the filling steams in its own juices. Aromatic cumin, sweet onion, marbled meat.
#07 · Slow-roasted · Halal
Suspended on iron rods, slow-roasted to a crisp.
Whole cuts of lamb suspended on vertical iron rods, slow-roasted by direct fire for hours. The outside develops a deep, crackled crust; the inside stays succulent. Carved table-side.
#08 · Slow-simmered · Halal
Clear broth, fresh herbs, slow-simmered halal lamb.
Bones and lamb, gently coaxed for half a day until the broth is clear and rich. Finished with fresh cilantro and a squeeze of lemon. The kind of dish you order on a cold day, then never want to leave.
#09 · Tandoor-baked · Halal
Tandoor-baked lamb-stuffed flatbread.
A round flatbread stuffed with seasoned lamb and onion, baked against the wall of a tandoor. Crisp golden top, soft inside. Cut into wedges and shared.
#10 · Steeped · Halal
The house scented tea — poured clear and hot.
Our house blend, steeped in a hammered copper pot and poured clear and amber into small cups. Fragrant rather than heavy, it cuts through cumin and lamb fat — which is why the pot stays on a Uyghur table from the first dish to the last. Milk tea is on the menu too, listed separately.
#11 · Fermented · Halal
Fresh-fermented daily, cool and tart.
Fresh dairy, set overnight in the cool kitchen — no thickeners, no shortcuts. Cool, tart, the perfect counterpoint to a spiced lamb dish.