At the "20 14 Silk Road International Food Exhibition Fair and the 4th China Muslim Food Culture Festival", the expert committee of Urumqi Catering Service Industry Association issued the Xinjiang special food standard. The standard of saute spicy chicken is: to have noodles with wide skin, which can have the nutritional value of meat, staple food and vegetables; There should be 200 grams of mixed noodles, and the auxiliary materials should be Chinese cabbage; Sugar should be put in making pilaf; The weight of naan is 200 grams; A piece of barbecue is about10g, and the size is 2cm. The soup base of the noodle soup should be boiled with oxtail bone for 3 hours; Ball soup should have tofu, fungus, spinach and so on.
Saute spicy chicken is a famous Xinjiang specialty, and there are many opinions about its origin. The real source is no longer elegant and meaningless. However, according to legend, the birthplace is Shawan County, Xinjiang, and this statement is the most. Because everyone in Xinjiang knows that Shawan saute spicy chicken was popular in Xinjiang in the 1990s, which is an indisputable fact.
The first statement:
According to legend, Xinjiang saute spicy chicken originated in 1950s, and there was a farm camp in Shawan desert. Once, General Wang Zhen brought a dozen cadres here and killed the only chicken in the camp. Because there were too many people and he ate too little meat, he took away more than 20 sprouted potatoes, half a pot of dried carrots, a handful of dried peppers, half a cup of dried bean paste and a dozen onions. Lift it up. The purser stood by waiting to be scolded. I didn't know Wang Zhen praised it after eating! As a result, Shawan saute spicy chicken appeared brightly.
Research summary:
China food expert Zhao Wenzhong (Tangmenmen Village, Qitai County) studied the raw materials, seasonings and ingredients of saute spicy chicken, and made an incisive and detailed analysis from the perspectives of historical culture, regional culture and geographical environment. He pointed out that this dish has absorbed the eating methods and habits of many provinces in northwest China and is the crystallization of multi-regional and multi-ethnic food culture.
First of all, from the material point of view, there are only three main materials for saute spicy chicken, chicken, potatoes and noodles. Potato cultivation and diet belong to farming culture, not nomadic culture. Especially pasta, whether Kazakhs or Uighurs, so far their diet, especially at home, still does not have the technology of Lamian Noodles. They can bake noodles in pots, but they can't bake Lamian Noodles, let alone use noodles to make noodles. Grilled naan and pulled noodles are completely different. Grilled naan is made of dough, while Lamian Noodles is made of dough. Even in Uighur homes, there is no chopping board for kneading and cutting noodles. The belt surface in saute spicy chicken evolved from brace, and brace evolved from Lamian Noodles, which is a typical Han diet. Most of them come from Shaanxi, Gansu, Ningxia, Inner Mongolia and Shanxi.
Secondly, from the perspective of seasoning taste, the spicy taste of Chaotian pepper, Duoduo pepper and Saute Chicken, which are indispensable in Saute Chicken, all draw lessons from the taste of Chongqing Spicy Chicken. Chongqing spicy chicken+potato chips+belt noodles, almost equal to 80% Xinjiang saute spicy chicken, the taste is very close.
Thirdly, geographically, although Xinjiang and Northeast China are located in the northernmost part of China, its food is spicy, but the food in Northeast China is light. The main reason is that Xinjiang is adjacent to Sichuan, and its eating habits are integrated with the tastes of a large number of Sichuanese. Fried rice noodles, once popular in Xinjiang in the 1990s, are much hotter than those in Sichuan, which makes Sichuan tourists exclaim that they are too spicy to eat. People in Xinjiang like the taste of Sichuan. The fundamental reason is not the environment and climate. Sichuan and Xinjiang are completely different in both environment and climate. Sichuan is mountainous and humid, so you can't sweat. Eating more peppers can clean pores and sweat. The Gobi desert in Xinjiang has a dry climate and a large temperature difference between hot and cold. The main reason is that there are a large number of people migrating from Sichuan in Xinjiang, which affects and induces the tastes of local people.
Fourth, in terms of diet technology, appropriate peppers will stimulate people's tongue coating, stimulate the taste system, and make the appetite suddenly increase and appetite open. Xinjiang people have absorbed the style of Sichuan pepper, but enough is enough, which has not prevented most people from eating spicy food. Xinjiang cuisine is hot, but just right. It not only stimulates the taste system, but also makes most people's tastes acceptable.
Fifthly, after the founding of People's Republic of China (PRC), there are several migration routes for the population of China. Xinjiang has moved in a large number of people from Shaanxi, Gansu, Ningxia, Sichuan and Shanxi. People in these areas still account for the vast majority of Han people in Xinjiang. These people who originally developed the northwest and took root in Xinjiang, in their long-term eating habits, combined with the characteristics of local Kazaks, Uighurs and Mongolians who like to eat more meat, mixed and learned these techniques of "burning, frying, stuffy, boiling and stewing", tempered them, and unconsciously integrated them into the eating habits and tastes of their hometown, and finally formed unique and distinct characteristics. This is the essence of Xinjiang diet! It is also the most typical symbol of the great integration of national culture!