The Xibe ethnic group is another ethnic minority in Xinjiang, in addition to the Uyghurs. The owner of Xibe Xinjiang Restaurant has an overseas work background, and the restaurant not only has Xibe characteristics, but also has a distinct Western atmosphere. The improved production is of a high standard, and the three branches are very advantageous in location, coupled with very competitive prices, people are happy to pay for it, and laid-back petty bourgeoisie and exotic diners are the main consumers.
As a new Xinjiang restaurant, Xibo first passed the environmental level, and as soon as he entered the door, it was like entering a Western restaurant by mistake, and there was no abrupt feeling caused by most restaurants stacking Western utensils. The interior is equipped with long tables, Tucker clocks, Western music is lazy and sultry, with the renovated Shikumen building as the background, the overall is generous and low-key, and the open-air position is well reconciled with the high and cold tone of the interior, and the dining atmosphere is extraordinarily comfortable.
Not only that, Xibe's dishes are also Chinese and Western, which is full of exotic style. A typical example is the spicy avocado can, which is stuffed with green chili peppers with mozzarella cheese and beef, fried and eaten with avocado. Roast duck breast with Korla pear, roasted naan with Xibo cheese and coconut moss sweet cashew nuts are all slightly Western-flavored, and these interesting combinations make the ingredients bring out each other's flavors, and although the taste is not as amazing as that of high-end creative restaurants, it is definitely worth trying.
The high-value desserts unreservedly declare the Western temperament of Xibe. The Xibe team hired a pastry chef to create eight kinds of desserts, including chocolate truffle mousse cup, lavender crème brûlée, mango mille-feuille cake, jasmine cherry blossom panna cotta, cheese ball, etc., which are exquisitely presented, each of which tastes very good, and the price is less than 60 yuan, which is the best choice to draw a sweet end to the Xinjiang feast. Among them, almond sorbet is the most distinctive, which looks like ice cream, sprinkled with almond flour, and has a somewhat powdery taste, which is the one with the highest return rate.
As the main force of Xinjiang cuisine, mutton is of course the most popular. Xibe's treatment of mutton is more fine, the selection of materials must be tender and glutenless, the meat is lean, the mutton skewers and lamb chops are relatively thick, the surface of the grilled meat is slightly dry, and the taste will not overflow with oil, and the appropriate fiber makes you pay more attention to taste the aroma of meat. The charcoal grilled lamb chops with Xinjiang spice salt, the Yipin fresh lamb chops seasoned with soy sauce and sugar, and the sticky and glutinous lamb tendons are all very popular, and they are very enjoyable to eat. Shanghai girls eat mutton skewers, and like to use chopsticks to push the meat pieces on the sticks to the plate, pick them up one by one and chew them slowly, which is also in line with Shanghai's exquisite temperament.
In addition to mutton, its flavor roasted spicy eggplant, pan-fried pumpkin beef potstickers, pumpkin steamed dumplings and shasken are all Xibe home-style dishes, these specialties are mainly to support the scene, although the taste is not bad, but there is nothing outstanding, you can try it if you are interested. Among them, the sarsaken cowpea has been dried by the sun and has a great flavor, but there are always some diners who are not used to this taste. In contrast, the pancake wrapped in meat and pancake olive vegetables are worth trying, the crust is thin and soft, and the taste is excellent; Shredded chicken egg rolls are also good. These dishes are arranged in chunks to facilitate the consumption of foreigners who are accustomed to dividing meals. However, traditional dishes such as pilaf, large plate chicken, and charcoal-grilled grill meat are not very good at Xibe, and the taste is average.
Xibo does not have finger-grasped lamb and roasted whole lamb, and the three branches have slightly different dishes, such as thin-skinned buns, stir-fried lamb offal and lamb liver, which are not served in Jing'an Temple, while the Fengshengli store on Nanjing West Road has the most comprehensive dishes. It is worth mentioning that in the Fengsheng store, you can also taste the Wellington lamb chops that other branches do not have, it is a typical dish of Xibe's imitation Western food, the method is no different from Wellington steak, but the puff pastry is wrapped in mutton and dragon fish, and there will be surprises when you eat it.
Compared with the good environment and food, the service is a big shortcoming. The waiter is dressed in black uniforms, looks neat and neat, but lacks professionalism, often does not take the initiative to lead the seat, does not take the initiative to add water, forgets the guest order, cold attitude and other situations, the guest's dissatisfaction is often caused by insufficient service, it is a pity.
