Spice, Comfort, and a Big-Plate Classic
If you’re looking for a Chinese dish that feels bold yet deeply comforting, Da Pan Ji—often called Big Plate Chicken—is a brilliant place to start. In the video from EatAi亦太 (halalfoodie), the dish is introduced as one of the most iconic Chinese Muslim dishes, widely found across China’s Chinese restaurants.
What makes it memorable from the first bite? The chicken is stir-fried with chilli and spices, then simmered with potato until everything turns irresistibly tender. There’s also that unmistakable tingle from Sichuan pepper, followed by a spicy, savoury warmth that builds into true comfort food.
What Does Da Pan Ji Taste Like?
According to the video, the flavour profile hits multiple notes at once:
- Spicy and savoury: chilli and spices create a rich, warming base.
- Sichuan pepper sensation: a tingling, numbing “tingle” sensation that keeps you reaching for more.
- Tender, juicy chicken: the chicken is described as succulent and easy to enjoy.
- Potato like “a cloud”: it’s said to have soaked up the chicken’s flavours and becomes soft enough that you barely need to chew.
- Handmade wet noodles: mixed carefully so every strand is coated in the sauce.
The video’s overall impression is simple: the dish smells amazing, tastes bold, and delivers texture contrast—from tender chicken to silky potato and sauce-laden noodles.
The Story Behind Da Pan Ji (Big Plate Chicken)
The video shares a fascinating backstory: despite its iconic status today, Da Pan Ji is said to be relatively recent—only around 40 years old. The dish’s origins are connected to the 1980s and a roadside restaurant serving hungry travellers in Xinjiang/“Shiaan Shing Jang” (as mentioned in the transcript).
The tale goes like this: a Sichuan chef named Shuli had an idea to cook a whole chicken with chilli and spices and serve it in a huge enamel tray. This is where the name comes from—“dangi” literally meaning big plate chicken. Later, white handmade noodles became the perfect pairing, absorbing the rich, spicy sauce and turning the dish into a full, satisfying meal.
As the video notes, Da Pan Ji gained momentum with truck drivers, who helped spread it across the region and eventually throughout China.
Why Handmade Wet Noodles Matter
One of the most “wow” moments in the video is the noodles. The creator describes them as handmade wet noodles, then focuses on the mixing process—making sure that each noodle strand is coated properly. This step is crucial because the noodles are designed to soak up the sauce, carrying the flavours of the chilli, spices, and Sichuan pepper with every bite.
Where to Try Da Pan Ji
Based on the video, Da Pan Ji is available in most Chinese restaurants in China. That said, if you’re not planning a trip to China straight away, the creator also shares a local opportunity.
In the transcript, EatAi亦太 (halalfoodie) mentions: in Malaysia, there will be a Chinese food festival—in Wutama—coming on December 23rd. The video encourages viewers to “stay tuned” for the event.
Planning Your Next Food Adventure
Da Pan Ji isn’t just about eating something spicy—it’s about tasting a dish with a story, a signature texture, and a flavour profile that’s instantly recognisable. If you love exploring regional Chinese cuisine, this big-plate classic offers an unforgettable introduction.
Ready to try it? Keep an eye on the Malaysia Chinese food festival mentioned in the video, or seek out a restaurant serving Da Pan Ji. Either way, you’ll be stepping into a bowl of comfort, spice, and noodle-perfect sauce.
Suggested “Order Like a Foodie” Approach
- Ask for Da Pan Ji / Big Plate Chicken by name if possible.
- Look for dishes that include potato simmered with the chicken.
- Choose noodles that are described as handmade wet noodles or served fresh.
- If you’re sensitive to spice, let the server know—Sichuan pepper and chilli can be intense.
