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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 Han Chinese migrant chef from Sichuan named Li, who mixed hot chili peppers with chicken and potatoes in an attempt to reproduce a Sichuan taste. [1]
Sichuan cuisine or Sichuanese cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (Chinese: 四川 ⓘ, Standard Mandarin pronunciation: [sɨ̂.ʈʂʰwán] ⓘ) [1] is a style of Chinese cuisine originating from Sichuan province and the neighboring Chongqing municipality. Chongqing was formerly a part of Sichuan until 1997 ...
Mala xiang guo (simplified Chinese: 麻辣香锅; traditional Chinese: 麻辣香鍋; pinyin: málà xiāngguō), roughly translated into English as "spicy stir-fry hot pot", [1] is a Chinese dish prepared by stir-frying. Strongly flavored with mala, it often contains meat and vegetables, and has a salty and spicy taste. The preparation process ...
Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province in China. It is one of the Eight Great Traditions of Chinese cuisine and is well known for its hot and spicy flavours, [1] fresh aroma and deep colours.
Sichuan cuisine (Chinese: 川菜; pinyin: chuāncài; spelled Szechuan or Szechwan in the once-common postal romanization) is a style of Chinese cuisine originating from the Sichuan Province of southwestern China, famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, [8] as well ...
According to the East China Travel Guide published in 1983, Jiangxi cuisine has its unique taste which can be described in four Chinese idioms: 原汁原味(aim to bring out the own flavor of the cooking material)，油厚不腻(dishes contained a significant amount of oil but the taste are not greasy)，口味浓厚(dishes have really thick ...
Kung Pao chicken (Chinese: 宮保雞丁; pinyin: Gōngbǎo jīdīng; Wade–Giles: Kung 1-pao 3 chi 1-ting 1; Zhuyin Fuhao: ㄍㄨㄥ ㄅㄠˇ ㄐㄧ ㄉㄧㄥ), also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of cooked chicken, peanuts, vegetables and chili peppers, and Sichuan peppercorns.
Shaanxi cuisine uses more noodles than other Chinese cuisines, but Shaanxi noodles are almost always thicker and longer than those of Beijing cuisine, and to a lesser degree, Shanxi cuisine, especially the Biangbiang ones. [1] [2] [3] The taste of Shaanxi cuisine can be quite spicy; however, this can be diluted by adding soy sauce.
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