saute spicy chicken is a famous special dish in Xinjiang, and there are many theories 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 all the rage in Xinjiang in the 199s, which is an indisputable fact. The first statement:

According to legend, Xinjiang saute spicy chicken originated in the 195s, and there was a farm camp in Shawan desert. Once, General Wang Zhen brought a dozen cadres here, and the camp killed the only chicken. Because there were too many people and too little meat to eat, it used more than 2 sprouted potatoes, half a pot of dried carrots, a handful of dried peppers, half a cup of dried bean paste and a dozen onions to go. The purser stood nervously waiting to be scolded. I didn't know that Wang Zhen was full of praise after eating! From this, Shawan saute spicy chicken appeared brightly. Second statement:

Xinjiang saute spicy chicken originated in the early 199s, originally in Shawan County, Xinjiang. It is said that it came from a local Muslim restaurant, which used to be pure Xinjiang flavor. After the reform and opening up, many Sichuanese came to Xinjiang, and many of them were engaged in manual labor. People who do manual labor have a large appetite. How can they eat it economically and practically? Sichuanese and locals studied and experimented together, and finally, the delicious food cooked with a whole chicken and related vegetables was born. Research summary:

Zhao Zhongwen, a Chinese food expert (Tangfangmen 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 a multi-regional and multi-ethnic food culture. First, from the material point of view, there are only three main materials for saute spicy chicken, chicken, potatoes and noodles. The cultivation and diet of potatoes 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 will bake noodles in the basin, but not Lamian Noodles, let alone noodles with noodles. Grilled naan and pulled noodles, the method of these two kinds of noodles is completely different. Grilled naan is made of dough, while pulled noodles are made of dough. Even in Uighurs' homes, there is no chopping board for kneading noodles and cutting noodles. The belt surface in saute spicy chicken was born out of pulling strips, which were born out of Lamian Noodles, and it is a typical dietary technique of Han people. Most of them come from Shaanxi, Gansu, Ningxia, Inner Mongolia and Shanxi. Secondly, from the perspective of seasoning taste, the morning pepper, a lot of pepper and spicy taste of saute spicy chicken, which are indispensable in saute spicy chicken, draw lessons from the taste of Chongqing spicy chicken. Chongqing spicy chicken+potato pieces+belt noodles, almost equal to 8% Xinjiang saute spicy chicken, the taste is very close.

Third, geographically, although Xinjiang is located in the northernmost part of China with the northeast, the food in Xinjiang is spicy, but the food in the northeast is light. The main reason is that Xinjiang is adjacent to Sichuan, and its eating habits blend with the tastes of a large number of Sichuanese. Fried rice noodles, once popular in Xinjiang in the 199s, are far more spicy than those in Sichuan, which makes Sichuan tourists exclaim that they are too spicy to eat. Xinjiang people like Sichuan taste, the fundamental reason is not the environment and climate, Sichuan and Xinjiang, no matter the environment and climate, are completely different. Sichuan is mountainous, humid and sultry, and you can't sweat it out. Eating more peppers can clear 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 taste of local people. Fourth, in the diet technology, appropriate pepper will stimulate people's tongue coating, stimulate the taste system, so that the appetite suddenly increases and the appetite is wide open. Xinjiang people have absorbed Sichuan pepper style, but enough is enough, and it has not made most people unable to eat spicy food. Although xinjiang cuisine is spicy, it is just right. It not only stimulates the taste system, but also makes the taste of most people acceptable. Fifth, after the founding of the People's Republic of China, there are several major migration routes for China population. Xinjiang has moved into a large number of people from Shaanxi, Gansu, Ningxia, Sichuan and Shanxi. People in these areas still account for the vast majority of the Han nationality 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 Kazakhs, Uighurs and Mongolians who like to eat meat and eat more meat, mixed and learned these techniques of "burning, frying, boring, boiling and stewing", tempered them, and unconsciously integrated their hometown eating habits and tastes, and finally formed a unique, bright and consistent. This is the essence of Xinjiang diet! It is also the most typical symbol of the great integration of national culture!