Xinjiang cuisine

Big chicken

Big chicken

VicentaLakin

Big chickens are Xinjiang specialty, and the main course is with colourful, smooth, spicy chickens with soft, sweet potatoes, spicy and spicy. There was more chicken, looking for all kinds of chicken, and then thinking about this big plate. Xinjiang's hen, it's a real hen. You can't eat that much at home. Just a little plate. It would save time to slow down the chicken stew, to press the fried chicken with a high-pressure pan for 10 minutes, and then cook it with potatoes. As a rule, steaming is used in high pressure pots, so that no matter how much water is added to the chicken, it is called the right amount. Steam fills the chicken with a lot of soup, and then with potatoes, it doesn't have to be too much water. Not too much bean petal sauce, not too hot, just a little red color. It looks good. It looks good. Potatoes are the best。
An improved version of Xinjiang

An improved version of Xinjiang

VicentaLakin

It is a special snack in Xinjiang. It is fermented food that is the primary ingredient of flour. It is very useful to supplement human energy, and it can also help to reduce pressure to lipid perfunct. The traditional New Zone is based on corn paste, which is usually made of Chinese flour, which is fermented in order to make it fermented, with a modest amount of honey added to the salt, and with an additional taste of milk, which eventually tastes salty and fragrance, which is retrieving。
Big chicken

Big chicken

VicentaLakin

Xinjiang's chicken heaps were back in the 1990s in the ancient city of Sian. It will be recalled that there were several restaurants operating Xinjiang chickens, among them being the most popular, with several branches. Mr. Guo, the owner of the shop, is said to have travelled to Xinjiang for study visits in person, and the tablet in front of the shop is a handwritten handwritten by Mr. Wu, a famous calligrapher. Mr. Guo, the owner of the shop, met with me earlier when his daughter was in primary school, a student of our tutorial class, and we were both born in Hebei, so we usually had a relationship. On holidays, our family used to eat his family's chicken. Respect for the rules of the industry has not led to an open discussion of the practice. Today, it is a privilege to see in the cooking journal The Orient Foods, a recipe written by professional cooks, The Grand Chicken. After trial and taste, the tastes are spicy, the garlic is strong, the chicken is fresh and sweet and the potatoes sweet。