Kung pao chicken is a famous traditional dish with Chinese and foreign characteristics, which was improved and developed by Ding Baozhen in Qing Dynasty. Ding Baozhen always likes to eat dishes fried with Chili, pork and chicken. It is said that when he was in Shandong, he ordered his chef to cook such dishes as "Fried Chicken with Sauce", which was very appetizing. After being transferred to the governor of Sichuan, every time he met a banquet guest, he asked the chef to fry diced chicken with peanuts, dried peppers and tender chicken. The meat is tender and delicious, and it is very popular with guests.
Ding Baozhen ruled Shu for ten years, being an honest and upright official with remarkable achievements, and finally died during his term of office. In recognition of his achievements, the Qing court posthumously presented "Prince Taibao". People call the dish he invented "kung pao chicken", which has been passed down to this day. This dish is also listed as a Beijing court dish.
Characteristics of dishes
Kung pao chicken is included in Shandong cuisine, Sichuan cuisine and Guizhou cuisine, with different raw materials and practices. Kung pao chicken is generally based on chicken, supplemented by peanuts, peppers and other accessories. Red but not spicy, spicy but not fierce, spicy and crisp. It is fresh and spicy, and the freshness of chicken can be comparable to the crispness of peanuts.
After kung pao chicken's entrance, the tip of the tongue first felt slightly numb and spicy, and then a sweet taste hit the taste buds. You will feel a little sour when chewing. Spicy, sweet and sour chicken, onion and peanuts make people want to stop. September 20 18 was rated as one of the top ten classic dishes in Guizhou and one of the top ten famous dishes in Sichuan.
The above contents refer to Baidu Encyclopedia-kung pao chicken.