This Qinjiang chicken can be used as a mother's best dish. Xinjiang's chicken heaps were back in the 1990s in the ancient city of Sian. It is recalled that there were several restaurants that operated Xinjiang ' s chickens, "Gou's chickens, eight's chickens, and the scented chickens." This is one of the most popular in the world. The shopkeeper was said to have visited Xinjiang in person. The tablet in front of the shop is a book by Mr. Wu, a famous calligrapher. Mr. Guo, the owner of the store, met me early in the year when he and his husband took the daughter of a primary school to eat chicken. More than 10 years have passed, and daughters have already studied third year in the field, and the first thing to think about during the winter holidays is a big chicken. His large plate of chicken is spicy, his garlic is spicy, his chicken is fresh and sweet and his potatoes sweet. Xinjiang chickens are divided into three main groups. The first — Xinjiang Bay chicken; the second — firewood nested chicken; the third — blood station chicken. The big chickens brought in today belong to the first group, the "Sho-Bun" in Xinjiang Bay County. The taste is more than 90 per cent similar to the taste of a large plate of chicken previously eaten. Chicken is made of fried and burned. Potato moisten, spicy moist. It's the best way to wrap it up, which is also more popular. Now, let's share this wonderful taste
