Yanglang spicy chicken

Yanglang spicy chicken is a typical Xifeng dish and has become a famous dish in Guizhou province. 

It originated in the Yanglang area in the 1990s. Handpicked native cocks are killed and cut into pieces, dressed with starchy sauce, placed in hot rapeseed oil, and braised in a pressure cooker. To accompany the chicken, high-quality local dried chillies are turned into ciba chillies and stir-fried in a boiling oil pan. The braised chicken pieces, along with bean paste, ginger, onion, prickly ash, MSG, salt and other spices are next put into a pot and fried. Soy sauce and broth are not added throughout the process. 

This particular cuisine is spicy, soft and delicious in taste, and bright red in color. It is rich in protein and various microbes, with a low fat content and a low number of calories. It is both nourishing and anti-aging. The various flavors - including spicy, tangy and slightly spicy - suit customers of different ages and tastes.