Sama Uyghur Cuisine, Union City


#1

There is an article about this Uyghur restaurant in today’s Chronicle food section. It sounds good. Has anyone been?

http://www.samauyghurcuisine.com/ This site is from the Chronicle article.

https://samacuisine.com/ This site is from Yelp.


Regional Chinese roundup 3.0 (SF Bay Area)
#2

I’ve had two meals here, one as a scout for the Chronicle’s Many Chinas, many tables project. I was enthusiastic about my visits, and feel Melissa Hung, in the article you cited, did a great job providing insights into the restaurant owners.

I’d love to visit there with a group to try their whole lamb ($338). Until then, some food notes that didn’t make it into either Chronicle piece:

My jaw dropped when the owners told me their technique and ingredients for the Laghmen & flat-fried noodles—- Costco wheat flour, water, and salt. That’s it! They use neither an alkaline substance nor egg. These are pulled noodles, as in both arms pulling outward, not the more locally common technique of tugging noodles from a oiled, coiled cylinder. The result is a teeth sticking chewy, not bouncy textured, noodle that may be my favorite in the Bay Area— epic good as laghmen or as flat fried noodles.

Their big plate chicken is good, and different than versions at non-Halal restaurants, which use rice wine or beer, and doubanjiang. You can request it to get it spicier, which I’d recommend doing.

The spicy lamb hoofs were great. Subtle lamb flavor in gravy, firm gelatinous texture up there with pig hoof, leagues above chicken feet, better gnawing than beef tendon.

The chili pepper chicken is made with a green Sichuan peppercorn oil. The dish comes from a particular city in Xinjiang I forgot to write down. Chicken appears to be pulled apart by hand, and wicks up cold sauce like crazy. Yum, numbing delight, up there with Sichuan mouth watering chicken. Raw onions are a match made in heaven with the potent sauce.