Версия от 16:35, 24 февраля 2024; EducationBot(обсуждение | вклад)(Новая страница: «{{Английская Википедия/Панель перехода}} {{Short description|Uyghur chicken dish}} 300px|thumb|right|A plate of ''dapanji'', as served in [[Ürümqi]] '''''Dapanji''''' ({{lang-zh|s=大盘鸡|p=Dàpánjī|l=big plate chicken}}) or '''{{transl|zh|toxu qordiqi}}''' ({{lang-ug|تۇخۇ قوردىقى }}, чоң тәхсә тоху қорумиси; also spelled '''{{transl|zh|qong təhsə tohu ⱪoru...»)
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Dapanji first appeared in Shawan in the late 1980s. The dish gained popularity in Xinjiang in the mid-to-late 1990s. It is said to have been invented in Shawan, Northern Xinjiang, by a migrant from Sichuan who mixed hot chili peppers with chicken and potatoes in an attempt to reproduce a Sichuan taste.[1] Although Shawan is generally believed to the place of origin of the dish, there are also other claims of origin, including an invention by a Hunan native at Chaiwopu Lake near Ürümqi. Some believed the dish was originally served in a number of smaller plates, but later a large single plate was used instead which gave it its name. The dish was served by restaurateurs along the Xinjiang highways as a quick fix for truck drivers who often arrived at an odd time of the day. Its rich flavor and heartiness quickly made the dish a favorite of the region and the dish then spread to the rest of China.[2]
The chicken is cut into bite size pieces (usually unboned), sautéed with spices and coarsely chopped vegetables and simmered in broth, providing a savory and spicy stew. It is usually served with laghman (wide, hand-stretched noodles; known as latiaozi or kudaimian in China) and shared by family and friends in a communal manner.[4]
Other variations of the dish may be served with nan (馕包大盘鸡), a staple bread widely consumed in Xinjiang, usually served baked or roasted in Xinjiang restaurants and other places. With the sauce, the bread becomes very soft and moist, producing a melt-in-the-mouth savoury texture.Шаблон:CN
