100 Ways To Drool｜Dapanji: Xinjiang’s gift to the world

Translated and dubbed by Tom Wan, Edited by Maggie Cheng and Jason Wang

Dapanji is undoubtedly a symbol and representative for Xinjiang cuisine, which is down-to-earth, bold and unconstrained. Just as the name implies, Dapanji (directly translated as “Big Plate Chicken”) is famous for its extra-large portion and strong taste.

The cooking procedure involves frying followed by stewing, which endows the chicken with a succulent mouth-feel and rich flavors. Even more attractive than the chicken are the potatoes and wide noodles soaked in the chicken broth, which are soft, mellow and irresistibly scrumptious. The cordial generosity and hospitality are vividly embodied in this dish. Watch the video now to get a taste of the unique Xinjiang flavor.