1. Northwest characteristic species

Shawan saute spicy chicken: As early as the early 1981s, Shawan saute spicy chicken was popular in Xinjiang; By the 1991 s, it was welcomed by the whole northwest region; Today, saute spicy chicken has been recognized by consumers in various provinces and cities across the country. It integrates the dietary styles of Han, Uygur and Kazak. According to research, it was first invented in Xinjiang by master Zhang Xiangde, a master of Sichuan cuisine, to avoid war. After being introduced to Gansu, the famous chef Ma Lao in Northwest China slightly improved the original cooking method, eclectic, and made a careful comparative study on the size, shape, seasoning mix, cooking sequence, heat control and color control of chicken pieces. After cooking, it was insatiable and was highly praised by people in the catering industry in Northwest China.

Pepper chicken: Pepper chicken is made of top-grade native chicken, 21 kinds of medicinal materials and 12 kinds of auxiliary materials. It has been popular in Xinjiang since the beginning of this century, and now it is developing rapidly in northwest China. Facing the broad market space, pepper chicken will sweep across the country with great speed.

Braised chicken rolls: Different counties in Gansu have different tastes, and breakfast, lunch and dinner are different from place to place. Famous dishes are also the best. This dish is a famous local food in Zhangye, Gansu. Just looking at the appearance makes people's forefinger move. Everyone who comes to travel is full of praise. Because the production method is strictly confidential, it has not been popularized in other places. Mastering the practice of this dish will surely occupy a large market.

Braised jiaozi with mutton: similar to braised chicken rolls, it is also a famous food in Zhangye, Gansu. Change the secret test paper into jiaozi to satisfy the tastes of more people.

braised mutton: everyone is familiar with the mention of braised mutton, but the taste of braised mutton varies greatly from place to place. In some parts of the south, mutton is still used as medicine because no suitable mutton is selected, which leads to a strong smell. This braised mutton is the last emperor of the Qing Dynasty-Aisingiorro? Puyi's Imperial Diet. The taste is crisp, fat but not greasy. Only after tasting it yourself can you know the charm of mutton.

Hand-grabbed mutton: Hand-grabbed mutton is a favorite food of ethnic minorities in Kazak, Mongolia, Uygur, Kirgiz and Tajikistan in Xinjiang. In fact, the delicacy of mutton by hand is not due to "grasping by hand" as we thought, but to the local sheep, special water and local cooking methods. Simply put, the whole sheep is skinned and visceral, and the ribs are selected, and they are cooked in a pot with spices. After the pot, the mutton is dipped in salt and served with garlic, and you can eat it! However, the difficulty of mastering the temperature and seasoning is difficult for ordinary people to ponder. Hand-grabbed mutton is refreshing and delicious, and it is a good product in all seasons. The meat is extremely soft and rotten.

2. blanching (with griddle technology)

cold shabu-shabu authentic northwest spicy hotpot (Luzhou-flavor) authentic northwest spicy hotpot Guandong cooking

fragrant griddle chicken griddle twisted chicken griddle spicy shrimp griddle squid shrimp griddle catfish griddle lamb chops dry pot ribs

3. BBQ

secret roasted wing (BT spicy roasted wing, honey roasted wing, cola. Pickled kebabs, beef kebabs, chicken kebabs, and flesh-and-blood connections ...)

Fish (crucian carp, carp, pomfret, grass carp, saury, snakehead, cod, yellow croaker ...)

Seafood (shrimp, crab, squid, all kinds of shellfish ...)

Vegetables (.