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
Korean chili pepper from Korean "gochu-garu" (; "gochutgaru"), where "gochu" () means "chili pepper" and "garu" () means "powder". In English, gochugaru usually refers to the seedless, Korean variety of chili powder. It is vibrant red in color, and texture and heat level may vary from fine powder to flakes, and from mildly hot to very hot. Traditionally made from sun-dried Korean red chili peppers (called "taeyang-cho)", gochugaru has a complex flavor profile with spicy, sweet, and slightly smoky tastes. Gochugaru made from Cheongyang chili peppers are finer and hotter. Korean chili pepper Korean chili peppers or Korean hot peppers, also known as