Chicken rolls

THERE ARE TWO TYPES OF CHICKENS IN XINJIANG: ONE IS A POTATO-COOKED PHEASANT WITH A LEATHER BELT IN SAND BAY, AND THE RECENT XINJIANG POP OF A SMALL ROOSTER WAND MEANS SOMETHING BETTER, AND MANY FRIENDS IN THE INTERIOR MAY NOT HAVE HEARD OF IT. THE BAY OF SANDS FORMED IN 90 YEARS AND MATURED IN 92. IN 96, IT WAS CELEBRATED IN XINJIANG. IT'S COMING FROM THE INTERIOR. THE OTHER ONE IS THE CHAIFEBURG CHICKEN, THE MAIN COURSE IS TYPICAL OF THE SICHUAN DRY CHICKEN. THE HUGE QUANTITIES OF RED DRY PEPPERS MAKE THE ENTIRE PLATE DARK RED. THE CHICKENS PASS THROUGH THE DRY TWIGS, THE TASTE IS DRY, AND THEY TASTE VERY GOOD. IN THE END, THE MAIN FOOD MIX IS A TYPICAL NORTHWEST DIET. XINJIANG CHICKENS ARE NOT FOOD FOR RICE, OTHERWISE THEY WILL LOSE THEIR TASTE. BIG CHICKENS HAVE TO EAT TOGETHER WITH A FEW FRIENDS, OTHERWISE THE ATMOSPHERE IS LOST. THE PRIDE AND SELFLESSNESS OF THE XINJIANG PEOPLE HAVE BEEN LARGELY INTERPRETED IN THE CONTEXT OF THIS TASTE AND THE SHARING OF DRINKS. THE XINJIANG PEOPLE LIKE TO COOK WITH LARGE DISHES, WHICH ARE THE MOST REPRESENTATIVE. IN THE CITY OF TARTARS IN '98, THERE WERE A LOT OF FISH TO FEED, AND 90CM PLATES WERE A SHOCK TO FRIENDS IN THE INTERIOR. YOU DON'T HAVE TO TELL ME, YOU EAT IT, YOU GET ROBBED, YOU DON'T HAVE ANY SOUP. IN THE PAST FEW YEARS, THERE HAVE BEEN MORE LARGE DISHES AND PANS, SOME OF WHICH HAVE BROKEN THE GUINNESS RECORD。