Poultry
Big Plate Chicken
大盘鸡
Xinjiang, China
Chicken on the bone braised with potato, green pepper, chilli and star anise, served on a platter over hand-pulled belt noodles added at the end.
Original eatfuls sticker artwork
What it is
A closer look at Big Plate Chicken.
Chicken on the bone braised with potato, green pepper, chilli and star anise, served on a platter over hand-pulled belt noodles added at the end.
What to look for
Know it when you find it.
The noodles go in when the sauce is half gone, and you ask for them separately. A single plate is built for four people, not one.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Big Plate Chicken.
Xinjiang, China
Region-specific tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Bangladesh
Duck with Bamboo Shoot
আঁশ বাঁশ
Duck cooked with fresh bamboo shoot and heavy spice, a cold-season dish from the north and the hill tracts.
Papua New Guinea
Aigir
Hot-stone cooking method from East New Britain — hot rocks dropped into a pot of coconut milk with chicken, plantains, sweet potatoes, leafy greens, and ginger, cooked in 30 minutes.
Côte d'Ivoire
Alloco Poulet
A plate of fried plantain with grilled or fried chicken and raw onion in chilli, the standard maquis order after dark.
Italy
Anatra farcita alla Novarese
Anatra farcita alla Novarese is a named Italian poultry from Novara, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.
Andorra
Duck with Winter Pears
Ànec amb peres
Andorran duck breast with caramelised pears and mushrooms.
Angola
Cabidela
Chicken cooked in its own blood with vinegar, garlic, tomato and onion until the sauce goes dark and glossy.
Bali, Indonesia
Betutu
Ayam Betutu
Balinese chicken stuffed with bumbu rajang spices, wrapped in banana leaves, then steamed or grilled.
Yogyakarta, Indonesia
Ayam geprek
Ayam geprek, fried chicken smashed into raw sambal in a mortar, is a named Indonesian dish with its own nationwide chains and a documented Yogyakarta origin; localisation rescues it under guideline 1.6.