4 Postcards
Jiang's Kitchen redefines casual dining in the East Village with hearty Uyghur dishes like smoky lamb kebabs and massive dumplings, all at wallet-friendly prices.
"Created in emulation of a diner, this restaurant surprised the East Village last year with Xinjiang food from China’s far northwest. Expect lots of lamb, as fatty kebabs and rice pilaf, and the giant bulging dumplings the menu describes as “shumai,” plus the legendary big tray of chicken. For a pleasant vegetable experience, don’t miss the steamed eggplant with fresh garlic paste. Menu here. Order online." - Robert Sietsema, Eater Staff
"Like its predecessor Jiang Diner, this restaurant imagines itself as the Uyghur equivalent of an American diner, with main courses drawn from the cuisine’s canon of noodles, kebabs, and rice casseroles, plus Chinese-leaning side dishes such as wood-ear mushrooms and hot-and-sour cucumbers. Lamb ribs are a good choice for the former, and tofu and scallion for the latter." - Robert Sietsema
"Jiang's Kitchen's barbecued lamb ribs, part of a Restaurant Week promotion, featured a lean rack of ribs coated in dry spices and barbecued to a smoky, crispy crust with a soft layer of fat underneath. Extra cumin and hot pepper mix were provided on the side, along with dense, doughy bread." - Eater Staff
Alexander Freedman
Tashfia T.N.
Sydney Chen
Shareen Fatima
Victoria Bel DiZio
Zaydan Sohail
Tabtila Chowdhury
Snow Xue Wang
Alexander Freedman
Tashfia T.N.
Sydney Chen
Shareen Fatima
Victoria Bel DiZio
Zaydan Sohail
Tabtila Chowdhury
Snow Xue Wang