Jianghu dishes, which originated from roadside restaurants in Xinjiang in the 1980s, are mainly fried chicken and potato pieces, and are also served with Xinjiang noodles. Bright-colored, tender and spicy chicken and soft, waxy and sweet sweet potato are the best on the table. On September 18 and 20 10, "Chinese Cuisine" was officially released, and "Fried Pan Chicken" was rated as one of the top ten classic dishes in Xinjiang.
It is said that saute spicy chicken is an appetizer for long-distance drivers. In the past, from Urumqi to Yili, Tacheng, Altay and other places, we had to pass through Shawan. Because of the bad road conditions, it takes half a day to drive from Urumqi to Shawan. Most drivers are hungry, so there are many small restaurants on both sides of the road in Shawan County for passing drivers to use.
Food development
One of the chefs of Sichuan cuisine used dried peppers that could stimulate appetite, and fried them with green peppers and chicken. Plus potatoes, lasagna, etc. , very popular with everyone. Later, this dish slowly evolved into a saute spicy chicken. Xinjiang saute spicy chicken appeared in the 1980s and is good at making spicy chicken pieces. Although it tastes good, it always feels too little. Seeing Li Shilin coming out of the backyard with a whole chicken, he asked him to fry a whole chicken for them.
However, the fried chicken pieces are not as big as the plates, so Li Shilin put them in a plate full of noodles. After eating, the guests shouted. The guest next door also asked for a large plate of chicken, and the large plate of chicken was formed. At first, the shopkeeper wrote the recipe on a small black board called "Fried Chicken with Chili". Later, more and more restaurants began to introduce this practice of putting chicken pieces on a big plate, and the reputation of large-plate chicken spread.