Kung pao chicken's Kung Pao is the founder of this dish, Bao Zhen. Ding Baozhen worked as a Prince Shaobao, also known as Ding Gongbao, and his diced chicken was named kung pao chicken, which means Ding Gongbao. Similarly, there are dishes such as Zuo Zongtang chicken and Dongpo meat. Kung pao chicken is one of the traditional famous dishes in China, and its main ingredients are chicken breast pie and chicken leg pie, but all of them are diced for cooking.

Brief introduction of kung pao chicken

Kung pao chicken, a famous traditional dish with Chinese and foreign characteristics, is included in Shandong cuisine, Sichuan cuisine and Guizhou cuisine, and its raw materials and methods are different.

The origin of kung pao chicken is related to the sauce-fried chicken in Shandong cuisine and the Hu chili pepper chicken in Guizhou cuisine. Later, it was improved and developed by Ding Baozhen, Governor of Shandong and Governor of Sichuan in Qing Dynasty, and formed a new dish-kung pao chicken, which has been passed down to this day, and this dish has also been summarized as Beijing Palace Cuisine. Later, kung pao chicken also spread abroad.

Kung pao chicken uses chicken as the main ingredient, supplemented by peanuts, peppers and other accessories. Red but not spicy, spicy but not fierce, spicy and spicy, and the meat is smooth and crisp; Its entrance is fresh and spicy, and the tenderness of chicken can match the crispness of peanuts.