The dishes are bright, with spicy chicken and soft sweet potatoes. They are spicy and fragrant, coarse and fine, and economical. They are good food for friends and relatives.

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: it should have noodles (wide skin) and 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, 2 cm in size; 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.

Stir-fried chicken is a famous Xinjiang specialty, and there are many opinions about its origin. The real source is no longer elegant and meaningful. However, according to legend, the birthplace is Shawan County, Xinjiang, and this statement is the most. It is an indisputable fact that people in Xinjiang know that Shawan saute spicy chicken was all the rage in Xinjiang in the 1990s.

The first statement:

According to legend, Xinjiang saute spicy chicken originated in 1950s, and there was a farm camp in Shawan desert. On one occasion, General Wang Zhen came here with a dozen cadres and killed the only chicken in the camp. Because there were too many people and too little meat, he used more than 20 germinated potatoes, half a pot of dried carrots, a handful of dried peppers, half a cup of dried bean paste and a dozen onions to take away. Bring it up. The quartermaster stood by, waiting to be scolded. I didn't know Wang Zhen praised it after eating! As a result, Shawan saute spicy chicken appeared.

Research summary:

Chinese food expert Zhao (Tangmenmen Village, Qitai County) studied the raw materials, seasonings and ingredients of saute spicy chicken, and made incisive and meticulous 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, from the material point of view, there are only three main ingredients of 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 Lamian Noodles, let alone make noodles with noodles. Grilled Naan and Lamian Noodles, these two kinds of noodles are completely different. Grilled naan is made of dough, and Lamian Noodles is made of dough. Even in Uighurs' homes, there is no chopping board for kneading and cutting noodles. The noodles in saute spicy chicken were born out of braces, and braces were born out of 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 early pepper, a lot of pepper and the spicy taste of saute spicy chicken, which are indispensable in saute spicy 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 is located in the northernmost part of China with the northeast, its food is spicy, while the food in the northeast is light. The main reason is that Xinjiang is adjacent to Sichuan, and its eating habits combine the tastes of a large number of Sichuanese. Fried rice noodles, which were popular in Xinjiang in the 1990s, are far more spicy than those in Sichuan, making Sichuan tourists exclaim that they are too spicy to eat. The fundamental reason why people in Xinjiang like the taste of Sichuan is not the environment and climate. Sichuan and Xinjiang are completely different in both environment and climate. Sichuan is mountainous, muggy and sweaty. Eating more peppers can dredge 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 Sichuan immigrants 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 taste acceptable.

Fifthly, after the founding of People's Republic of China (PRC), there are several main migration routes for China population. 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 their hometown eating habits and tastes, and finally formed a unique, distinctive and consistent one. This is the essence of Xinjiang diet! It is also the most typical symbol of the great integration of national culture!