Located near the remote Xinjiang Office in Shanghai, Ainibayi has been open for nearly 30 years and has been included in the documentary "I Come from Xinjiang". However, the storefront is greasy and old, and if you don't mind the environment, it's a great way to taste the authentic taste.

Here, you can rest assured to order a variety of flavor dishes, mutton, horse meat, pilaf, large plate of chicken, and noodles all have a strong local taste of Xinjiang. Such an inexpensive old restaurant focuses on authentic taste and has a rough appearance, so please don't expect too much from the plating.

Its pilaf shows the bold character of Xinjiang people, the mutton with it is not a piece of meat, but a whole lamb stick bone, in which the meat is stewed soft and glutinous, and the meat layer itself is rich in collagen, the taste is tender, more enjoyable than lamb chops and meat skewers, suitable for one person or a dinner.

If you have a meal with many people, mutton is indispensable, but in the Xinjiang restaurant in Shanghai, where ordering mutton is generally not easy to make mistakes, the taste of Ainibayi is not outstanding, and the stability of the production is its strength, and there are many old diners in the store for more than ten years. Non-Xinjiang specialties such as boiled fish are very general and are not recommended to try.

In terms of vegetarian dishes, there are fewer choices for Ainibayi, including cucumbers, chicken hairy vegetables, shredded potatoes, etc., and the heat is well controlled. It is the most classic home-cooked hot vegetarian dish in Xinjiang, with the addition of chili peppers, it is more fragrant than other dishes, you can try it.

The chefs are all from Xinjiang, the noodles are well controlled, and the trouser noodles with a large plate of chicken are particularly amazing, the chef scoops them up and pours them into the plate after making them, the noodles are relatively thin, the surface is slightly uneven, but it is conducive to absorbing the sauce, the texture is firm, and it is very elastic, so it is often more popular with customers than chicken. On the other hand, the noodles of restaurants such as Yelixiali have too much moisture, and they are soft when bitten, which makes people unable to whet their appetite.

The service here is also very Xinjiang, cold and rough, the grilled lamb skewers may not be too lazy to put on the plate and be handed directly to you, when eating a large plate of chicken, the waiter may also take the incomplete drained trouser noodles directly into the plate, which will cause some customers to be disgusted, but a chat will find that they are quite kind and will answer all questions.

There are no walls in the front and back of the hall on the first floor, separated by plastic curtains, and it is best to choose a corner location in cold weather, otherwise it will blow through the hall. The second floor is a large scattered table with a tablecloth, which is generally ventilated and the light is much better than the first floor.

Next to the Shanghai Office of Ainibayi, there is an Avanti restaurant on the first floor, the dishes are complicated, it is a practice to cater to the banquet, but the management is negligent, there is often a strong smell at the door of the store, the private room is simple, the hygiene is average, the banquet hall is not open to the public every day, it seems to be chicken, this list is not recommended.