Big plate chicken is a very famous dish, and it can be said to be one of the delicacies on people's tables in life.

In our country, large plate chicken is actually one of the many popular delicacies.

Therefore, in normal times, people are naturally very curious about the birthplace of Dapanji.

So, where is the dish of Dapanji? Dapanji originated in the early 1990s. It is mainly made of chicken and potato chunks, cooked with belt noodles.

It is generally believed that Dapan Chicken originated from Xinjiang. Xinjiang Dapan Chicken is brightly colored, with smooth and spicy chicken and soft, glutinous and sweet potatoes. It is spicy and fragrant, thick and thin.

Xinjiang's large-plate chicken is especially famous for its "Shawan large-plate chicken".

As early as the early 1980s, "Big Pan Chicken" had become popular throughout Xinjiang.

It integrates Han, Uyghur and Kazakh food styles and has distinctive Xinjiang local characteristics.

Large Pan Chicken is made in different ways according to different regions. It can be divided into Shawan Large Pan Chicken and Chaiwopu Large Pan Chicken.

The former uses red dry spicy skin, green fresh chili, fat white onions, garlic cloves, and yellow and white potatoes, with a thick soup; the latter prefers dry stir-fried spicy chicken.

In terms of cooking methods, Xinjiang’s large-scale chicken is mainly divided into two types: Shawan large-scale chicken and Chaiwopu large-scale chicken.

From a cooking point of view, Shawan Large Plate Chicken is braised, while Chaiwopu Large Plate Chicken is stir-fried without adding soup.

There are three different theories about the origin of Dapanji: 1. Dapanji is a halal snack of the Hui people. It was once a delicacy specially prepared for the harem of the Qing Dynasty. Later, the old chef who left the palace brought the recipe to Chaiwopu.

became popular in the year.

2. Zuo Zongtang brought chicken to Xinjiang.

After Zuo Zongtang regained Xinjiang, he also passed on the recipe of the large plate chicken that he had eaten in the Qing court to Ili.

3. The origin of Dapanji has a lot to do with long-distance truck drivers.

It is said that the predecessor of Dapan Chicken was spicy chicken. At the driver's suggestion, soup and noodles were added. The drivers ate it with soup, meat and noodles. It was delicious and filling.

Because the chicken needs to be served on a large plate, "big plate chicken" is famous.

Xinjiang Large Plate Chicken is not only a mouth-watering delicacy, but the characteristic that "the chicken needs a large plate to hold it" is also a reflection of the generous character of Xinjiang people.

Xinjiang Chicken brings together the "heroism" of Xinjiang people, the "spicy and delicious" taste of Sichuan people, the "belt pulled noodles" of Shaanxi people, the "big pot chowder" of Henan people, and the "love of potatoes" of Gansu people.

, learn from the strengths of others, therefore, Xinjiang Dapan Chicken has quickly become popular all over the country since its emergence.

The classic recipe of Shawan Large Plate Chicken. Back then, Shawan Large Plate Chicken was made from native chickens. It had to be a whole chicken, including the head and claws. When frying the large plate chicken, it had to be made with clear oil (that is, rapeseed oil). There was enough oil.

It is a characteristic of Xinjiang cuisine. The main ingredients are native chicken, potatoes, green peppers, seasonings and spicy skin (in Xinjiang dialect, it is line peppers, which are dried red peppers, long and thin), green onions, garlic, ginger, etc., and coloring.

It uses granular white sugar to make the sugar color, which is a necessary seasoning.

The large plate chicken is not fried with bean paste, this must be clarified.

The steaming large plate chicken is served, with its head and claws intact, yellow and spicy, thick and juicy, and rich in oil and water. This is the distinctive feature of the famous Xinjiang dish, the large plate chicken, and reflects the traditional eating habits of the Xinjiang people.

When eating a large plate of chicken, you must eat it with "Belt Noodles", which is also called "White Skin Noodles".

The method of making "belt noodles" is similar to that of Xinjiang noodles. The problem is the width and thickness. The flour is mixed with a little salt to form a smooth dough. The dough is then smeared with clear oil, then rested, and finally divided into small portions.

Pull it into belt noodles, but the family method has been improved according to their own habits. After pulling it apart, cut it directly with a knife or cut it into pieces with your hands and put it in the pot.

This slice-shaped "belt noodle" family and chicken restaurant are very popular, maybe because there are many people at a table. If a plate of belt noodles is so long, it will not be enough for one person. The slice-shaped belt noodles,

It is easy to share when there are many people, and it is also easy to dip into the soup and pick up the bar.

The way to eat a large plate of chicken is to finish the chicken and potatoes first, then plate after plate of "belt noodles", pour them into the large plate and mix them into the soup. It looks bold and grand, and you can only hear "snoring"

"Snort", a series of sounds of people sucking noodles, one after another, eating spicy and satisfying noodles is called dripping with joy, very Xinjiang people's "style", in Xinjiang dialect, "it's bad, so exciting"! Read it above

With the introduction in this article, I believe everyone already has an idea of ??where Da Pan Chicken is a dish.

On weekdays, if people have a special liking for chicken, they can go to the place of origin to taste it, or they can learn the corresponding cooking methods and make it at home.