Dapanji

Dapanji, or "Big Plate Chicken," is a hearty, spicy chicken stew originating from Shawan, northern Xinjiang, in the 1980s. Created by a Han Chinese chef from Sichuan, the dish was adapted to halal standards to suit local Uyghur customs. Its name reflects the communal nature of the meal, traditionally served on a large plate for sharing. The dish gained popularity in the mid-to-late 1990s, becoming a staple in Xinjiang cuisine. It is commonly served with hand-pulled noodles (laghman) or naan bread, allowing diners to soak up the flavorful sauce. Dapanji's rise in popularity coincided with the development of the Duku Highway. We tried the Dapanji from Laozhanggui Restaurant in Dushanzi. Overall, it was quite spicy, yet the dish served as an excellent companion to the naan.