Report 1

Kung pao chicken was created by Ding Baozhen, the governor of Shandong and Sichuan in Qing Dynasty. He is good at cooking. He likes chicken and peanuts, especially spicy food. When he was an official in Shandong, he ordered his chef to change Shandong cuisine "Fried Chicken with Sauce" into spicy cooking. Later, when he was governor of Sichuan, he popularized this dish and created a delicious dish made of fried chicken, red pepper and peanuts in a pot. This delicious dish was originally Ding Jia's private kitchen, but later it was widely known as kung pao chicken. The so-called "Bao Gong" is actually the honorary title of Ding Baozhen. Ding Baozhen ruled Shu for ten years and made many achievements. He died in the eleventh year of Guangxu. In recognition of his achievements, the Qing court posthumously awarded the "Prince of Taibao". As mentioned above, "Prince Taibao" is one of "Bao Gong", so in memory of Ding Baozhen, he invented this dish and named it "kung pao chicken". Because this dish is so widely spread, there are many different practices everywhere, and there is even a "Kung Pao diced meat" that turns diced chicken into diced meat. After kung pao chicken spread to the west, West Renye Fang made some improvements according to its own taste, making it a "Western-style kung pao chicken" that conforms to the western taste.

Ding Baozhen

Statement 2

One day, Ding Baozhen took his servant to Daming Lake in Jinan, Shandong Province for a private visit. It's almost noon and I feel hungry. Suddenly I smelled the smell of a nearby farmhouse and strolled into the yard. I saw a middle-aged man cooking in the kitchen. Ding, who loves cooking, stepped forward quickly and asked the man what he was cooking. The man replied, "Fried diced chicken". The man warmly invited Ding Baozhen to taste it. Ding Baozhen took a rude bite, which was very delicious. He quickly asked, "Why is it so tender?" The man replied, "This is made by dicing the local stupid chicken breast, wrapping it with starch paste (that is, water starch) to facilitate quick cooking and prevent the smell from leaking out, and then adding peanuts, pepper, sugar, salt, soy sauce, southern wine, onions, ginger, garlic and other seasonings and stir-frying. The finished product is bright red in color, the diced chicken is fresh and tender, and the peanuts are crisp, salty and spicy, so it is suitable for drinking and eating. " Ding Baozhen must nod, find a peanut in his mouth, and suck it carefully. It really doesn't have a taste. This dish made Ding Baozhen linger for a long time. He remembered the place correctly, and soon after he returned to the office, he sent someone to hire this man as a cook. Every time there are guests from afar, this dish will be the finale to entertain guests, and they will never tire of eating it. Later, Ding Baozhen was transferred to the governor of Sichuan, and he left because of the man's suggestion. The man felt his kindness, so he went to Sichuan with his family, and then brought the fried diced chicken to Sichuan. His descendants used pepper instead of pepper to make kung pao chicken with Sichuan flavor. Shortly after Ding Baozhen's death, kung pao chicken was presented to the emperor as a tribute by local officials in Sichuan and developed into one of the famous imperial dishes.