Kung pao chicken (Simplified Chinese: kung pao chicken; Traditional Chinese: kung pao chicken; Pinyin: gngbo j and d and ng)

Zhang Cha Duck (Simplified Chinese: Zhang Cha Duck; Traditional Chinese: Zhangcha Duck; Pinyin: zhāngchá yā)

Sichuan style pork (Simplified Chinese: Sichuan style pork; Traditional Chinese style: Sichuan pork; Pinyin: huí gurê u)

Mapo tofu (Chinese: Mapo tofu; Pinyin: dü uf ǔ)

Sichuan Hotpot (Simplified Chinese: Sichuan Hotpot; Traditional Chinese style: Sichuan hot pot; Pinyin: si Chu ā n hu ǒ gu)

Buqi Feipian (Chinese: Couple Feipian; Pinyin: FQ fèIPIàn)

Chongqing spicy fried chicken (Simplified Chinese: Chongqing spicy chicken; Traditional: Chongqing spicy chicken; spell

Boiled eggs, or literally "boiled", or dishes (Chinese: boiled; Pinyin: shuǐzhǔ)

Kung pao chicken (kung pao chicken, pinyin g not ng b m: o j and D and NG; Kung pao chicken, kung pao chicken or kung pao chicken) is a classic dish in Sichuan cuisine, which originated from Sichuan Province in the middle and west of China. It is said that this dish was named after Ding Baozhen (1820–1886), an official in the late Qing Dynasty. Born in Guizhou, Ding served as the governor of Shandong Province and later served as the governor of Sichuan Province. His title is court guard. The name of "Gongpao" chicken came from this.

During the Cultural Revolution, this dish was labeled as politically incorrect because it was related to Ding Baozhen. Until the1980s, this dish was renamed as "fried diced chicken" (butyl red envelope) or "chili pepper diced chicken" (hula butyl).

This dish has both traditional Sichuan cuisine and westernized version; The latter is more popular in the United States and Canada.

Special Sichuan cuisine menu

Introduction Give a kung pao chicken first-

Please let me know if you need any other dishes. . .