The first time you enter the restaurant, you will be shocked by the wooden ceiling that has been built with a lot of money, and the intricate flower carvings set off the exotic ornaments, which are colorful, just like its name "Ruxian Guli", which is really a big "bright flower". The production mixes Xinjiang barbecue and Turkish BBQ, all of which are real "hard dishes". Rusenguli has a wide variety of dishes, including a variety of Xinjiang dishes, as well as Turkish barbecue and salads. The charcoal grill series is the best, the production is more stable, the portion is sufficient, and it is very suitable for relatives and friends to put aside the image and eat in large pieces. The meat quality of Xinjiang mutton is relatively tender, the fat entrance is not heavy, and the fat and thin mutton is roasted out and is oily and fragrant, and the taste is the best. Rusengul's chopped lamb chops, lamb skewers, and collagen-rich leg of lamb are all preferred. If you want to eat skewers, the iron tongs barbecue for 6 yuan is more cost-effective than red willow barbecue and lamb skewers. If you are afraid of fat, it is better to grill the sheep's back with charcoal, a small strip of meat on the back of the sheep's backbone, with slender fibers, although there is no fat mixture, but the heat is well controlled, the gravy is tightly locked, and the taste is excellent. If there are many people, the Turkish BBQ barbecue platter is the most suitable, with lamb, grilled chicken wings, beef, hot dogs, potatoes and other vegetables on a hearty plate, perfect for a lively atmosphere. A la carte Turkish roast chicken is also good, and when cut, it exudes the aroma of secret spices, which is different from the flavor of a large table of lamb. After eating barbecue, it is best to have a sour soup lamb offal to relieve greasy, not greasy, and there are generally sheep lungs in it. It is recommended for girls to try the Tianshan mixed fruit style, which is a rare dessert in Xinjiang restaurants, steamed pumpkin is cut into pieces, covered with red dates, raisins, walnuts and other fruits, in a bunch of meat dishes, the plate is absolutely eye-catching, suitable for relieving greasy after meals. Most of the chefs are not from Xinjiang, and the oil pairs, pilaf and cold dishes are not very tasty, so it is recommended to avoid them. The price is at the upper middle level, and members can enjoy about 20% off. The restaurant is decorated in a Central Asian style, with vintage chandeliers and carved wood ceilings, and carved wooden walls adorned with delicate silver plates, fish clocks, silver leaves, etc. The private rooms have floor-to-ceiling windows, which are even more gorgeous. There are nearly 200 seats in the hall, and the small private room can accommodate about ten people, and there is no low price; The large private room can accommodate about 20 people, and the minimum consumption is 2,500 yuan. There is no service charge. The food is served slowly, and the waiters in Xinjiang and other places are mixed, and the service attitude is different. Xinjiang song and dance performances start at 7 o'clock every night, and a section comes every ten minutes, lasting about half an hour. Ruxian Guli is quite balanced in terms of production, environment and service, and there are often wedding banquet reservations. The famous Yijin Garden is a good place for banquets at the same level, although there are also good roast mutton, but the overall northwest flavor of Gansu and Shaanxi is more miscellaneous. The restaurant is about 100 meters from the metro, which is very convenient. If you are driving, you can park for free in the complex behind the restaurant, and you will need to pay in front of the door.