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
