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
Gejang and ground Korean pear, onions, ginger and garlic, as well as whole sesame seeds, and sesame oil. In general, the "gejang" can be eaten a half day after the preparation and consuming the dish within two or three days is best to have its intact spicy and sweet and sour taste. If crabs are first marinated in a boiled and chilled mixture of "eakjeok" (액젓, filtered "jeotgal") and soy sauce before mixing the spicy sauce, the "yangnyeom gejang" can be well marinated with the latter sauce, and can be preserved longer. Types are divided by crab species, region, and cooking