As one of Shanghai’s most beloved and longstanding Xinjiang restaurants, Xibo has been dishing out the true tastes of China’s far west since owner Atina Kuo first opened the doors in 2010.
Since then, the team has expanded to five locations, the most recent two at MixC on the Suzhou Creek and at The Ring Live on Cangwu Lu in Xuhui, both of which are pet-friendly.
Heading into the hotter months, Xibo just kickstarted their upgraded menu, with a variety of fresh options to pair with the lamb-heavy classics, plus a solid lineup of Shanghai “born” alcohol brands, showcased in their newly launched seasonal cocktail menu.
Skipping out on an order of assorted skewers from the charcoal grill at Xibo is like not seeing your parents when you go back home for a visit. It just can’t be done.
The succulently scorched meats – like Tamarisk Lamb (RMB18), Beef (RMB15) and Chicken (RMB10) – flecked with savory cumin and chili flakes (among a smattering of other secret spices) make it easy to forget about the rest of your order.
But pace yourself, the best is still to come.
Like Xinjiang’s take on a pizza, the Deep-Fried Bread (RMB72) is stuffed with spiced lamb, onions, mushrooms, and a heap of mozzarella cheese that pulls apart in stretchy threads.
A meal in and of itself, we highly recommend bringing friends to share it with.
The woody aroma of cumin hits your nostrils before the Wok-fried Lamb Ribs (RMB108) arrive tableside, alternating pleats of gamey meat and melting fat sheathed below a crispy crust of spice-dusted flesh.
The lamb is sourced directly from the grasslands of Xinjiang, specifically focusing on lambs under 12 months old.
We suggest wrapping it in a triangle of Roasted Bread (RMB38) – a traditional breakfast of the Xibo ethnic group that is quite different from the naan bread eaten by the Xinjiang Uyghur ethnic group.
As the only place in Shanghai serving this bread, Xibo sources the flour direct from Xinjiang and bakes it daily.
It's served alongside grilled red bell peppers, Xinjiang strawberry jam, and homemade chili sauce made from Chinese chives and chili flakes.
A lashing of all three sauces atop said ribs, encased in a roasted bread “taco” of sorts, makes for the ultimate combination.
Xinjiang’s take on laziji – more commonly associated with Sichuan Province – sees de-boned Wok-fried Spring Chicken (RMB72) arriving fresh daily and deboned before being tossed with mixed peppers, peanuts, and gummy Chinese rice cakes that are deep-fried for a deliciously juxtaposed balance of texture.
The menu also sports Roasted Duck Breast (RMB68) with Xinjiang Kuerl pear slivers and spring snap peas…
… Wok-fried Dried Beef (RMB88) from the Tacheng region of Xinjiang, sautéed with white wood ear mushrooms, sundried sweet Xinjiang peppers (辣皮子), and qingjiao – crinkly green peppers that bring the heat…
... and a Vegetable Salad (RMB38) with Xibonese homemade urum (奶皮子) – a handmade spongy cow’s milk cheese “skin” prepared and shipped over from Yili by owner Atina's family – sea buckthorn, tomatoes and a zippy wasabi dressing.
Pumpkin Dumplings (RMB28)
Extra stomach space for a dessert is a necessity, with selections like Hotan Sticky Rice (RMB42) topped with homemade Xinjiang yogurt and fig jam...
... and Homemade Ice Cream (RMB45) presented in three flavors – raspberry, Xinjiang wild artemisia (similar in aroma to tarragon) and vanilla, served with fresh mint and caramel almond crisps.
The name of Xibo’s cocktail game is refreshing, with crushable drinks like the Helime (RMB58) – a base of Crimson Pangolin rose peach shaken with pomegranate and lime juice...
... Flaming Dusk (RMB52), showcasing Nine Wild Tales chili liqueur balanced by passion fruit syrup and a hit of lime...
... and the Nalati Breeze (RMB48), featuring more Crimson Pangolin gin paired curiously with Yakult, citrus, basil and mint for a silky and herbaceous sip.
Xibo will also soon launch three new cocktails based on whiskey, two of which will feature the base spirit High West whiskey, and the other made with Glendalough double barrel whiskey.
In addition to cocktails, there’s Sinikiang beer (RMB28) and an expansive wine list, with a focus on Xinjiang wines.
Xibo Culture
Established in 2010, the Xibo brand has brought an elevated level of style and flavor to Shanghai’s Xinjiang food scene.
Using only the freshest ingredients, coupled with rich and fragrant spices, presented with efficient and courteous service, Xibo is committed to bringing the hospitality and culture of the Xibo – or Sibe – ethnic minority group to Shanghai.
Historically, the Xibo people were a nomadic people, originally living in Northeast China. However, during the Qianlong period of the Qing Dynasty, a significant number of Xibo soldiers were stationed in Yili, Xinjiang, creating a new community there.
The unique history and culture of the Xibo people has shaped their cuisine over time. Xibo flatbread, whole roasted lamb, Susskind, burhashek fish stew, morshek and many other regional delicacies represent the combination of the Northeast Asian diet and traditional Xibo dishes.
Xibo restaurant in Shanghai takes this culmination of a cuisine and presents it on their enticing menu.
Xibo prides itself on using as many local Xinjiang ingredients as possible to create a more authentic cultural encounter for diners: from Ba Chu mushrooms and lavender, to Kashgar dried figs and apricots; from Turpan raisins and cumin to Changji yellow carrots and chickpeas, it’s all about providing visitors with a true Xinjiang experience.
Far more than an ordinary culinary brand, Xibo is equally committed to being a socially responsible business as they continue to invite guests into their world – where delicious food meets a vibrant culture.
See listings for Xibo.
[All images courtesy of Xibo]
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