The culinary culture of China has a long history, and there are over a hundred delicacies made with chicken. Back then, in the southern Guan area of Urumqi (now near the entrance of South Gate Muslim Second Dining Hall), Sulong, a Hui ethnic group master chef, operated a stall selling peppered and numbing chicken that became famous throughout the city.Master Sulong was a short old man; his acquaintances jokingly called him "Little Stumpy." Whenever people talked about eating peppered and numbing chicken, they would unanimously praise Master Little Stumpy's from the Temple God Building! Master Sulong lived in Xiaodongliang (now in Peace South Road).Every day around noon, he would carry his tray to a fixed spot near the Temple God Building to sell freshly made peppered and numbing chicken.He carefully split each chicken into eight pieces: two legs and two breast pieces for the four large pieces.Two wingsand two back parts for the four small pieces.Chicken necksChicken necks and tails.He also kept half a pot of braising liquid in a big ceramic basin, with coal under it to keep the broth warm throughout the day, making its aroma permeate from afar.In summer, one could enjoy it cold as well.The prices for large and small pieces varied according to their size, allowing customers to choose freely.Master Sulong's peppered and numbing chicken was known for being perfectly cooked, tender, fresh, and fragrant.He would serve a leg of the chicken in a delicate red-patterned porcelain dish, topped with two spoonfuls of braising liquid, offering an incredibly rich taste. Master Sulong had his method when making peppered and numbing chicken; he generally selected chickens weighing about one kilogram.After cleaning them, he would rub them with a mix of ground Sichuan pepper and salt to ensure they were well-seasoned.Each chicken was marinated for about 20 minutes before being simmered in the broth over low heat.The braising liquid contained various seasonings, which were from traditional Chinese medicinal herbs known as "thirteen flavors."No wonder some gourmet food enthusiasts say that this fragrant peppered and numbing chicken truly has health benefits!Eimu peppered and numbing chicken, created by two 80s-born individuals, is less greasy than the traditional version from Xinjiang.

It looks very appetizing and has a mild yet strong peppery flavor. The peppered and numbing chicken usesmilletpepper to enhance its spiciness, withgoji berriesand premium ingredients added for enhanced texture.of quality waitmaterialsto increase the dish's appeal.