Frommer's Review
Directly opposite Olympic Park you'll find the best Uighur food this side of Turfan. The decor (typical of Yayun Cun) is a nouveau-riche fantasy of arches, Romanesque gold light fittings, and pictures of desert scenes hanging from marble walls, but it's spotless and welcoming, with an imaginatively translated menu. You'll find intriguing dishes, along with authentic Xinjiang favorites. The da pan ji (diced chicken, pepper, potatoes, and thick noodles in tomato sauce) is spicy, so when they ask if you like it hot, be honest. The piping-hot nan (flat bread) is perfect for sopping up the delicious sauce, and the shou zhua fan (rice with lamb and carrot), which often appears as a limp version of fried rice with raisins this far east, is as tasty as anything you'll find in Kashgar. Although spicy mutton skewers with cumin and chile (yangrou chuan) ranks as Beijing's most popular dish, too often the spices are heavy, usually to disguise less than fresh meat. Not here.
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