New York Xinjiang Cuisine: New Nurlan Uyghu π
This restaurant claims to have the best Xinjiang cuisine in New York, rivaling the famous "Taste of Urumqi." I ordered milk tea, Dapanji, and lamb skewers. Let's talk about the flavors: The Dapanji was a bit salty, but the chicken was tender and not falling apart. It had a hint of doubanjiang flavor, and the noodles were very chewy. Overall, the taste was pretty good. π’ The lamb skewers were also tender, with a good mix of fat and lean meat. They were very flavorful and had no gamey taste. The cumin flavor was a bit subtle, and the meat was cut thicker than I'm used to. This seems to be a common trend in Xinjiang cuisine in the USβmaybe it's evolving towards Middle Eastern kebab styles? π π The Xinjiang milk tea was absolutely amazing! It had a savory and rich flavor, with a thick layer of cream on top. It was incredibly aromatic and, to be honest, even better than what I had in Xinjiang. Highly recommended! π΅ πΈ Summary: π This is one of the top Xinjiang restaurants I've tried in the US, whether in the West, Midwest, or East. It's definitely worth a visit. The owner, who is from Urumqi, Xinjiang, is very confident. When I asked him what the best dish was, he laughed and said everything is delicious! π ποΈ #AmericanLife #NewYorkFood #XinjiangCuisine ππ
