Dapanji to reproduce a Sichuan taste. The dish was served on a big plate by restaurateurs along the Xinjiang highways as a quick fix for hungry truck drivers who often arrived at an odd time of the day. Its rich flavor and heartiness quickly made the dish a favorite of the region, and the dish then spread to the rest of China. The main ingredients are chicken, bell peppers and potatoes, cooked with onions, garlic, ginger, chili peppers, ground cumin, star anise, ground Sichuan peppers, cooking oil, also optionally soy sauce and beer. The chicken is cut into bite size pieces
Jerk (cooking) Amerindians in the Caribbean. Nowadays, the smoky taste of the meat is achieved using various alternative cooking methods, including the use of modern wood burning ovens. The meat is normally, but not limited to, chicken or pork, and the main ingredients of the spicy jerk marinade sauce are allspice and Scotch bonnet peppers. Jerk cooking is popular in Caribbean/West Indian communities throughout North America and Western Europe. The word "jerk" is said to come from "charqui", a Spanish term of Quechua origin for jerked or dried meat, which eventually became the word "jerky" in English. "Jerk" is also derived from