Xinjiang Roasted whole lamb Appears in Western Region Restaurant

The fourth new store of Xiyu Restaurant, located in Woodbine and 16th Street, Wanjin City, invited more than 20 Chinese media friends to taste new Xinjiang food, such as Roasted whole lamb, and held a new product introduction meeting at noon this (3) day.

Liu Qilin, the head of Western Regions Restaurant, said that Roasted whole lamb, of course, is to roast the whole sheep. Roast the whole sheep, that is, they must be thoroughly cooked from outside to inside, and ensure that they are fresh and not scorched. There must be a secret.

Secret one. Sheep need to be tender. The age of the lamb must be under one year old, preferably a few months old lamb that is tender and easy to ripen. Generally, a lamb weighing over twenty pounds is the best choice, as the meat is easy to ripen and fragrant.

Secret 2. It's pickling and pasting. Developed for flavor. Hanging paste not only looks good in color, but also makes the lamb cook faster. The paste made by mixing eggs, turmeric powder, pepper powder, flour, etc. is yellow in color and will only turn golden yellow when baked.

Secret three. Baked in a pit. Roasted whole lamb is not unique to Xinjiang. It is found in Inner Mongolia, Ningxia, Beijing... almost all over the country, but Xinjiang is the only one baked in the Nang pit.

Xinjiang Roasted whole lamb Appears in Western Region Restaurant

The naan pit. It is a traditional Uyghur equipment for baking noodles. When barbecuing, first burn firewood in the pit, heat it up, and then use wine and salt water to generate water vapor in the hot steam. Put the marinated sheep into the pit, hang them in the pit, and cover them with a lid. Due to the uniform temperature and good sealing inside the pit, water vapor cannot escape. Actually, steaming and baking are carried out simultaneously. When heated evenly in the pit, it will quickly ripen, golden and crispy on the outside but tender on the inside, not burnt or burnt, with a visible color and a fragrant, tender and refreshing taste. It's so tempting that it's hard to refuse, it's hard not to eat, and you can't stop wanting it.

Chef Zhao Feng (right) and his wife Liu Qilin, in charge of "Western Regions Restaurant"

Liu Qilin, the person in charge of "Western Regions Restaurant", introduces the dining hall

Roasted whole lamb is delicious and unique. In addition to the secret of roasting, it also benefits from the characteristics of mutton, the ingredient. There are many famous sheep breeds all over the country, and the best sheep are still in Xinjiang. The best sheep in Xinjiang are also in Yuli County. The saying goes, 'The lamb of Yuli is fragrant all over the world.' Eating licorice, the meat of Yuli lamb, which is rich in hemp, is firm, has less fat, and has a small gamey taste. Braised and roasted with local red willows and fragrant pear wood to enhance the aroma of the fruit wood, further improving the already excellent taste and making it more unique. It is no secret that the current technology of Roasted whole lamb is no longer a secret, but each family has its own unique skill, but no matter what skill, the quality of mutton is the basis of the delicious Roasted whole lamb. Therefore, Xinjiang Roasted whole lamb is the first choice for gourmet.

Toronto Western Region Restaurant is a restaurant founded in 2007, specializing in authentic Xinjiang cuisine. Its first store is located in the Wanda Plaza. Since its opening, the Western Regions Restaurant has received high praise for its unique cuisine and excellent service, attracting a large number of customers. After successfully establishing their first store's popularity, they successively opened branches in Chinatown and downtown Barry in Toronto's central district. The fourth store of Western Region Restaurant, located at Woodbine and 16th Street in Wanjin, Wanjin New Store, officially opened on Christmas Eve 2023 (December 10th), marking the further development and growth of this famous halal restaurant brand business map.

The interior decoration of Wanjin New Store adopts popular deep color tones. The spires, arches, and other elements cleverly appear on the walls and partitions, and the service desk also features a special display cabinet of Chinese Uyghur clothing's distinctive flower hats. Under the modern LED lighting, it creates a strong sense of history and cultural heritage of the Western Regions for the new store. The new store can accommodate 80 to 100 people and has 3 private rooms that can be integrated as needed. The booths in the lobby also fully consider customers' privacy needs. Thus, it can meet various needs such as friend gatherings, family gatherings, and business banquets.

While continuing to maintain the traditional signature dishes such as red willow lamb kebabs, large plate chicken, oily meat mixed noodles, Xinjiang baked nang, the Western Region Restaurant Wanjin New Store has recently launched the traditional Xinjiang food Roasted whole lamb and roast leg of lamb, as well as the new products such as battle axe roast lamb chops, bart roast lamb chops, Xinjiang cassock meat, belly bag meat, Xinjiang Fried rice noodles, Western Region thin skin steamed buns, Muslim mutton soup powder, etc. In addition, the Xinjiang milk tea produced by the store using traditional techniques is salty and fragrant, with a unique taste and aroma that is highly praised. Wanjin Xindian hopes to meet the expectations of food enthusiasts for authentic Western cuisine through this.