The back garden is not only a Xinjiang restaurant, but also a more intimate private restaurant. Even if you can't dine without a reservation, you have never worried about no customers in the five years since the store opened, and the dishes are stable and powerful.
Compared with a spoon's niche Xibe cuisine, the back garden looks like a "big road product", and the dishes are no different from ordinary Xinjiang restaurants. The biggest feature of it is that the owner is creative, and the picture plate does not show any difference from the traditional dishes, but the taste has changed, so customers may miss out on a lot of exclusive delicacies if they only look at the menu. The boss has a certain research on cooking, combines Sichuan cuisine and Xinjiang cuisine, pays attention to the seasoning collocation and delivery order, so as to maximize the flavor and flavor of meat. Mr. Chen also prepares his own sauce to make his own large-plate chicken and Zigong cold food series.
The ingredients are matched with highlights, naan bun meat put large pieces of carrots, and mutton stir-fried until soft, two-thirds of the fat and lean meat of the mutton, the sweetness of the carrot is very good to reconcile the fat and mutton flavor. The cold skin is also worth trying, adding frangipani and mixing well, the taste is smoother. Creative dishes are always tempted to criticize, and in general, a back garden and a spoon have their own merits. What is slightly better is that it can serve the original Xinjiang taste of kebabs, grilled lamb chops, lamb scorpions, and roast lamb legs, which can completely satisfy your large appetite for meat. People with heavy tastes can order some cold rabbit and cold beef, and the spicy and fragrant taste is not inferior to Chengdu Hi Island Rabbit, Lao Huang Ji and other authentic products.
It should be noted that the restaurant has a limited number of ingredients every day, while stocks last, and the number of table turns is not fixed, so it is recommended to come to the restaurant as soon as possible. Roast leg of lamb and cold skin must be reserved in advance, and there is no temporary order.
The restaurant has only five tables, and the environment is a little old, but it is full of Western style, which does not prevent guests from eating, drinking, and taking beautiful photos. The whole process was received and served by the female boss, with a friendly attitude and comfortable meals.
