Freshness First
Flavor Always
Lagman is a beloved noodle dish from Xinjiang, integral to Uyghur cuisine. This hearty meal features hand-pulled noodles topped with a spicy stew of beef or lamb and mixed vegetables like bell peppers, onions, and tomatoes. Seasoned with garlic, cumin, and chili peppers, Lagman is a testament to the Silk Road's culinary fusion, blending Chinese, Middle Eastern, and Central Asian influences. Beyond its delicious flavor, Lagman holds cultural significance, often served during community festivals and family gatherings, symbolizing hospitality and the rich heritage of the Uyghur people.
Lagman
Lamb Polo, or Polu, is a cherished dish from Xinjiang, central to Uyghur culinary traditions. This aromatic rice pilaf combines succulent pieces of lamb, carrots, and onions with rice steamed to perfection. Seasoned with spices such as cumin and sometimes garnished with dried fruits and nuts, the dish offers a rich, complex flavor profile. Lamb Polo is more than just a meal; it symbolizes unity and celebration, frequently prepared for holidays and family gatherings. This dish beautifully represents the culinary fusion along the Silk Road, embodying a blend of Chinese and Central Asian cooking techniques and flavors.
Lamb Polo
Ban Mi Fen is a traditional noodle dish from Xinjiang that combines soft rice noodles with succulent beef and a variety of fresh vegetables. This dish is seasoned with a unique blend of spices that might include cumin and chili, reflecting the diverse culinary influences of the Silk Road. The noodles are typically served cold or at room temperature, tossed with a flavorful sauce that enhances the dish’s refreshing quality. Ban Mi Fen is enjoyed for its light yet satisfying taste and is often a popular choice during warmer months, representing a fusion of Chinese and Central Asian flavors.
Rice Noodle
Big Plate Chicken, or Da Pan Ji, is a robust and flavorful dish from Xinjiang, celebrated for its generous portions and bold flavors. This hearty meal features large pieces of chicken, typically cooked with potatoes and bell peppers, all simmered in a spicy and aromatic sauce made with star anise, Sichuan peppercorns, and chili peppers. The dish is often served over hand-pulled noodles, soaking up the rich, savory sauce. Originating from Chinese culinary traditions but influenced by Central Asian flavors, Big Plate Chicken is a communal dish, typically shared among friends and family, embodying the spirit of hospitality in Uyghur culture.
Big Plate Chicken
Who are we?
I was born in Ili, Xinjiang. Ili is named after the Ili River and is known as the 'Jiangnan beyond the Great Wall.' The melting snow from the Western Tian Shan Mountains and the water sources in the Ili Valley provide unique geographical conditions, making it an important base for grain, oil, vegetable, fruit, livestock production, and the breeding of Ili horses and Xinjiang brown cattle. My hometown is in Huocheng County, Ili. I grew up amidst the beautiful and majestic mountains, lakes, and seas of Ili, enjoying a free and romantic childhood.
My maternal grandfather was renowned for his culinary skills in the area, a craft he later passed on to my father. In his youth, my father traveled to Altay in northern Xinjiang and opened a restaurant in Jimunai County, specializing in Xinjiang mixed noodles. In Jimunai County, where our family business started, the Kazakh ethnic group, a nomadic people of Xinjiang, gathered. The Kazakh diet is primarily based on horse and lamb meat, which greatly influenced our daily diet.
Initially, my aunt learned at my father's restaurant and later opened her own restaurant in Jimunai County. This restaurant became famous for its flavors and was even featured on CCTV, a national media outlet. My father also cooked for local weddings and funerals. Currently, the dishes in our restaurant that align with the local Hui Muslim characteristics of Ili, Xinjiang, all come from our traditional local banquets.
Xinjiang is not only geographically adjacent to Central Asia but also shares similar dietary habits. Lagman, big plate chicken, pilaf, baked buns, grilled lamb skewers, and other delicacies are common on the daily dining tables of local Xinjiang families. Since coming to the Bay Area in the USA, I've met more Muslims and shared Ili cuisine during gatherings, which has been well-received.
Born into a restaurant family, I became interested in the food industry early on and became proficient in making local Ili, Xinjiang specialties. In my twenties, I took over the management of my aunt's restaurant for over two years.
After coming to the Bay Area, I found it difficult to find authentic Xinjiang local restaurants, which inspired me to open a restaurant again. In 2023, my spouse and I started a Xinjiang food delivery service in the Bay Area, focusing on Ili Hui Muslim kitchen cuisine. We gained the trust and love of many customers, marking the beginning of our culinary career and strengthening our belief in continuing in the food industry. In January 2024, we opened our first restaurant in the Bay Area, 'Tarim Garden.' Adhering to the concept of using fresh, high-quality ingredients to create authentic Ili local specialties, we focus on sourcing fresh local ingredients, with all meats being halal. To stay closer to Xinjiang's local characteristics, some of our ingredients and most of our spices are transported from distant Xinjiang.
Through our restaurant, we aim to provide more choices for friends in the Bay Area, especially our Muslim brothers and sisters, and to bring Xinjiang cuisine to the world!
