Master Bayi is popular all over the capital, and his drive to Hangzhou really makes some old fans excited. It has been open for more than 20 years, and most of its branches are concentrated in northern cities, and the positioning of different cities is different. Compared with the existence of dozens of branch canteens in Beijing, this store in Hangzhou is obviously much more high-end.

Master Bayi's dishes are very complete, and basically every representative dish is done well. People who often eat Northwest cuisine know that Xinjiang sheep is relatively large, the cut is relatively large, and the cooking style is distinctive, either there is a lot of seasoning, or there is almost no seasoning. Due to the excellent quality of local peppers, cumin, vegetables and fruits, and the unique cooking techniques inherited from ancient times, there are good roasted and stir-fried dishes, and the diet is relatively richer than that of Ningxia, Gansu and western Mongolia. In particular, the lamb skewers are famous all over the country and can be called a must in Xinjiang. When you come to Lord Bayi, you can't miss out on lamb dishes, such as iron skewers, red willow skewers, rack meat, grilled lamb chops, roast lamb shank and roast lamb loin. As a reminder, baked tendons are very popular in the north, it has a firm texture, strong fiber, and the more you chew, the more fragrant it is, but people with bad teeth are advised to be cautious. The heat in the kitchen is properly controlled, and stir-fried dishes such as naan fried barbecue, spicy fried lamb tripe, and dry pot cauliflower are also highly evaluated.

Noodles are another highlight of the home, and Xinjiang chefs have made different forms of noodles into their own flavors. The cool skin is refreshing and smooth, the Ding Ding fried noodles are Q elastic and do not lose the glutinous feeling, the dry fried fried noodles are dry and fragrant and firm, and the trouser belt noodles that absorb the sauce are particularly brilliant. If you are not used to eating dry white naan, it is a good choice to order a noodle as a staple food.

It's a little regrettable that the big plate of chicken of Lord Bayi is generally selected, and the chicken is more chai. However, this phenomenon exists in Xinjiang restaurants all over the country, because the local chicken in Xinjiang is relatively firewood, and if traditional Xinjiang restaurants do not improve it, the taste of chicken is generally not good. Outsiders often yearn for a large plate of chicken, often eating up the soft and glutinous potatoes and trouser noodles, but the chicken is treated coldly. In addition, there are large and small portions of Ba Yi's big plate of chicken, and the small portions are likely to be packed in advance, so there is no steaming feeling on the table.

This store in Hangzhou has an open storefront, large glass windows that let in good light, and the dining is very comfortable. The carved ornaments are more Xinjiang characteristics, and at night, Xinjiang girls dance the folk dance, which is more exotic. Most of the waiters are also from Xinjiang, most of them can speak fluent Mandarin, and the communication is relatively smooth. In general, Lord Bayi can meet the formal banquet, but the amount of food in his family is average, and if you have a daily dinner, it is recommended to order more dishes.