Saute spicy chicken is a special food in Shawan City, Tacheng District, Xinjiang Uygur Autonomous Region. 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 delicious 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.

Development of saute spicy chicken dishes

The origin of Shawan saute spicy chicken in Xinjiang is around 1990. Shopkeepers wrote the recipe on a small black board and called it "Chili Fried Chicken". A chicken or half a chicken with accessories is served in a big plate. Later, diners handed down a large plate of chicken, which has local origin characteristics. So Shawan saute spicy chicken in Xinjiang is called.

1992, Zhang, the owner of the large-scale chicken shop in Xinghua Village, Shawan, first registered the brand of "large-scale chicken", a famous local dish, and started his own brand road. After more than 20 years of development and evolution, in Xinjiang, you can not only eat the classic "Yam Chicken" of large-scale chicken, but also the luxurious version of large-scale chicken, the upgraded version of "Mushroom Chicken, Pickled Pepper Chicken, Cowpea Chicken, Curly Chicken, Kelp Chicken, Fried Nan Chicken, Frozen Tofu Large-scale Chicken, Chicken with Chicken Blood Cake" and so on.