Xinjiang Big Plate Chicken!

Xinjiang is an autonomous region with many ethnic groups, boasting a diverse ethnic culture, vast landscapes, abundant underground resources, and agricultural products, especially cotton, grapes, and cantaloupe. It offers unique natural scenery and countless delicious foods that leave every tourist speechless!

Xinjiang's Cuisine: Stewed Lamb, Big Plate Chicken, Hand-Grabbed Rice, Lamb Skewers, Lamb Soup, Baked Buns, Lazuo (Thin Lamb Noodles), Roasted Eggs, Flatbread, Oil-Fried Cucumbers, Meat-Filled Buns, Roasted Whole Lamb, Lamb Supple, Oil Tower, Smoked Horse Meat, Yogurt Balls, Milk Tea, Na Ren Roasted Whole Lamb, Lamb Supple, Oil Tower, Spicy Red Pepper Noodles, Shredded Meat Noodles, Oil-Fried Meat Noodles, Ili Horse Belly, Smoked Horse Meat, Buns, Qiqiqou Tang (Rice Porridge), Hui Shuomian (Hand-Grabbed Noodles), Qiaoliangmi (Crystal Rice), Shalekwul (Flatbread), Thin-Piled Buns, Huluo Yangti (Horse Trotters), Stir-Fried Roasted Meat, Buns in Pit……

For those who love beef and lamb, a trip to Xinjiang is a must to try all the local delicacies – you won't be able to forget it!

For someone like me who only loves chicken and seafood, Big Plate Chicken is my absolute favorite! I love the intense garlic and chili flavors. If you enjoy it, try making it at home just like I do – you can add dried chili peppers to adjust the spice level to your liking. Potatoes and meat are the main ingredients, and you can add eggplant as a side dish. Stir-fry with plenty of garlic before serving. After cooking the potatoes and meat, add wide noodles and toss with the sauce for a delicious dish. I paired it with Lazuo this time.