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15 Chowhounds got together for a very expansive feast at Queen Amannisa. We really took advantage of being such a large group and had about 17 dishes.
For me, it was a return to some of the flavors I have not had in a long time, since I was in China. It definitely brought back memories.
I think the 'cheat sheet' for Queen Amannisa is very easy to remember: big plate chicken and the laghman (noodles) are not only classsics of Uyghur cooking but the dishes that really shine here. A lot of these dishes showcase the unique taste of the cuisine, but none better than these two. Also of note are the ding ding noodles, little 'teeth' with lots of vegetables chopped in size to match.
Other dishes to round out a true meal would be a dish of rather 'creamy' corn with some other vegetables, a salad with bean threads and carrot slivers in a sesame oi, and also a cold chicken on the bone, spiked with sichuan peppercorns, The homemade yogurt makes a nice touch.
I was disappointed with the breads. This is where they need to pick up their game. None of them were the kind of sensational, steamy hot bread I was hoping for. I special ordered, off menu, a dry-fried lamb and bread dish. In this case the bread came out nice and oily and crispy.
To the best of my memory, we had:
Salad with bean thread* and carrots in sesame oil (I don't quite remember the ingredients, but very delicious )
cold chicken on the bone with sichuan peppercorns
Yogurt - refreshing
manti (large steamed dumplings)
samsa (a stuffed baked bun)
flatbread stuffed with lamb and onions
meat with eggplant served over bread
dry-fried lamb and bread (off menu)
big plate chicken
hairtail in brown sauce - a dud
lamb kabobs - good
chicken wing kabobs - too flabby
Black mushrooms with baby bok choy
I will return for some of my favorites.
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