In the public's impression, Xinjiang cuisine is generally mutton. In fact, chicken, which has always been the only thing in Chinese banquets, is also the star ingredient of Xinjiang cuisine, and the large plate chicken and pepper chicken are classics. For more than 20 years, the fat old man has relied on pepper sesame chicken to support a brand, and with this dish, he has a high position in the Urumqi catering industry.
Chengdu locals must be familiar with the name "pepper chicken", it is a famous Sichuan dish, Xinjiang's pepper chicken is derived from Sichuan. During the Republic of China, immigrants brought this dish to Xinjiang, and after local transformation, it formed a Xinjiang pepper sesame chicken that is obviously different from the Sichuan flavor. Xinjiang has mutton, pilaf, roasted naan, ramen and other ancient local foods, but Xinjiang cuisine is a young cuisine, and many of its characteristics today are gradually formed in the new flavors brought about by population migration, in addition to pepper sesame chicken, large to spicy, sour type, small to oil meat noodles, Xinjiang rice noodles, Chaiwobao spicy chicken and other specific dishes, are typical examples. These dishes, which have been changed more and more out of shape, have become "Xinjiang cuisine" in people's cognition and are widely popular.
The fat old man came to Chengdu, did not cater to the local taste, pepper sesame chicken with the whole chicken hand tear off the dish, mainly with pepper oil, sesame oil seasoning, did not see Sichuan-style red oil, millet pepper, the taste is soft with free and lasting hemp, its own unique flavor of Xinjiang, tourists and authentic Sichuan people, are worth tasting. Pepper sesame chicken is designated to grow for about a year and a half of live chicken, every morning to kill, rich meat flavor, tight and elastic meat quality is not difficult to eat its superior quality, the waiter will specially introduce this dish, put on the plate and print the brand logo, it can be seen that the restaurant is quite proud of it. The restaurant provides vacuum packaging service, which is convenient for tourists to take away.
Other dishes can also be eaten, the ingredients in the store are very fresh, such as spicy lamb tripe crispy like cucumber shreds, mellow beef flavor with sauce and sand, and fresh tomatoes in the tomato pot add a lot of flavor to Xinjiang tomato sauce. It is a pity that the mutton lacks fragrance, and it is difficult to bear the reputation of Xinjiang's "carrying snack". This phenomenon exists in the vast majority of Xinjiang restaurants in Chengdu, and even the mutton skewers grilled by Uyghur and Hui chefs lack a strong mutton aroma (non-smelly). According to some restaurants, their mutton comes from Xinjiang and is guaranteed to be fresh (it may be frozen for a short period of time), but the product is still not satisfactory. The Snow Lotus Gourmet Hotel, located on Tianfu Third Street, frankly admits that in order to reduce costs, only Qinghai mutton is used, and the mutton aroma is quite outstanding. Due to the vast territory of Xinjiang, there are differences between the mutton in the south and the north, so it is speculated that the supply of Xinjiang mutton in most restaurants may be unstable, and even mutton around Chengdu is used, resulting in an average taste.
Soon after the fat old man entered Chengdu, the decoration of the store was new, the hygiene was good, the seats were abundant, and the scattered table and private rooms were divided into a number of relatively independent areas, with lighting to set off the atmosphere and good comfort. The service is acceptable, suitable for dinner and treats.
