The restaurant is located in the Shihezi Beijing Office, which has been open for 20 years, and is a Xinjiang restaurant with good taste and environment in the vicinity. In 2017, its large plate of chicken and red willow skewers were rated as "Beijing Famous Dishes" by the Beijing Catering Industry Association. This restaurant not only has Xinjiang characteristics, but also catches up with the trend of various new small restaurants, the leaflet copywriting mostly uses Internet buzzwords, and also prints a number of popular emojis, and from time to time there are activities to send yogurt to the circle of friends, which is full of marketing flavor. As with most marketing-focused restaurants, the service is not on the chain, and the waiters here are young, motivated, enthusiastic and well-trained. The production is also unambiguous. The mutton in most restaurants in Beijing mainly comes from the surrounding Hebei and Inner Mongolia. More than 90% of the ingredients in the Dzungar restaurant (including all the mutton) come from Xinjiang. Red willow skewer table must be ordered, is a solid few large pieces of lean meat, sandwiched a piece of white meat in the middle, the pursuit of the amount and the pleasure of eating a large piece of meat is second, because the red wicker is thicker, only the large piece of meat can lock in the moisture and wood aroma at high temperature, the mutton fragrance can be retained, the mutton is tender with fine muscle fibers, chewing is particularly enjoyable, plus cumin and Xinjiang dried chili powder unique sweet, spicy, the taste is full marks. Hu spicy sheep's trotters are seasoned with sweet, fragrant and spicy Xinjiang chili peppers, and the sheep's trotters are stewed until they are deboned, and the collagen is soft and glutinous, which makes people want to stop, but the production is not very stable, and sometimes the stew is not soft enough. If you are tired of eating roasted mutton, you might as well try hand-grabbed mutton, free-grazing mutton, the mutton is handled well, locks the gravy, the smell is not heavy, dipped in simple pepper mutton soup brine, the meat is full of flavor. The large plate of chicken is basically fried with thigh meat, the meat is fresh and tender, not old and not firewood, much better than the chai chicken used in most Xinjiang restaurants in Beijing, the potatoes are soft and glutinous and sweet, and the trouser belt noodles sent are poured into the plate, full of sauce, very flavorful, and often empty plates. If you have a meal of less than three people, order a small plate of chicken, and the portion will be enough. As the signature restaurant of Shihezi Beijing Office, Shihezi Liangpi is well finished, the dough is thin and transparent, it tastes sour and spicy and delicious, the more you chew, the more fragrant it is, and it is more flexible than the Liangpi in Shanxi and Shanxi. Secret grilled fish, fried mutton with Bayin mushrooms, Tianshan Yipinbao, which borrows from the pizza method, and Xinjiang fragrant pears are rare elsewhere and can be tried. Due to the partial address, the attendance rate of the meal is average, and the iron skewer mutton skewers and hand pilaf are all like made in advance, which is not up to standard, so it is not recommended to order. Salted milk tea is now given for free, no matter how many people eat, you can renew it indefinitely, but the blending is much lighter than before. Serving food is slower, which affects the experience. The hall is spacious and brightly lit, and the booths on the window side are particularly comfortable for six to eight people. The white tablecloth is neat, but the glass table is stuffed with various promotional leaflets, which is too aesthetically pleasing to the eye. The restaurant is quite far from the bus and subway, which is suitable for driving.