Xinjiang cuisine
VicentaLakin
The real source of Xinjiang chicken is no longer easy to examine. In the 1980s, Li, a farmer in the Bay County of Xinjiang Uyghur Autonomous Region, reportedly opened a “Founding Lodge” restaurant on the side of the road, specializing in cooking hot chickens. On one occasion, employees of a construction company came to eat spicy chickens, which, although they were good, felt too low, and saw that Li had taken a whole chicken out of the back room and had to fire the whole chicken. However, after the chickens had been made up, Li had put on a plate full of noodles, the guests had cried out after the meal, and the neighbors had demanded a large plate full of chickens. A growing number of hotels have begun to introduce the practice of making chicken pieces with large dishes, and the reputation of large dishes has spread. In 1992, Zhang Chiang, the owner of the Apricot Village chicken shop, first registered the brand of “Big Chicken”. After more than 20 years of evolution, in Xinjiang, not only can we get a big chicken classic “Chicken Potato”, but we can also get a big chicken luxurious version, an upgraded version of “Fungos, pickled chickens, soy-cooked chickens, rooster chickens, sea-banded chickens, fried chickens, frozen tofu chickens, chickens with chickens with chickens with chickens with chickens with chickens with a brand of Xinjiang。
VicentaLakin
In the second season of China, on the tip of the tongue, it was said that almost all Chinese eaters believed that Ningxia's lamb was the best. No salt is the key to cooking lamb. Salt, as a powerful electrolyte, destroys the membrane of the lamb, so that the water in the meat can seep, loses elasticity and aging. Almost two hours of succulent cauldron, muscle fibres softened and watered. The lamb is not tired, it's rich and beautiful. La Ningxia used to eat nothing of lamb, because the goats were so flaming. When I came to Gincheon, I saw a lamb stand in the main market in the streets and alleys, and was suddenly curious about the lamb, and once at the restaurant I had to grab the lamb, I liked it, without a little bit of odor, the entrance of the meat was sore, with pepper salt, vinegar and garlic, and there was a real feeling of eating meat and drinking。
