The highest honorary titles of Gong Bao are Taishi, Shao Shi, Taifu, Shaofu, Taibao, Shaobao, Taizi Taishi, Prince Shao Shi, Taizi Taifu, Taizi Shaofu, Taizi Taibao, Taizi Shaobao, and the marginal ministers add titles or give officials after death, which are collectively called palace titles; After Xianfeng, he no longer used "teacher" but used "guarantee". Such as Ding Gongbao (Ding Baozhen) and Yuan Gongbao (Yuan Shikai).
When Ding Baozhen was the governor of Shandong Province, he killed An Dehai with wisdom and ruled Shu for ten years. He was an upright official and made many achievements. He died in the eleventh year of Guangxu. In recognition of his achievements, the Qing court posthumously presented the "Prince Taibao". As mentioned above, "Tai Zi Tai Bao" is one of the "Gong Bao", so the dish he invented was named "kung pao chicken", which is also a commemoration of Ding's adult.
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One day, Ding Baozhen took a servant to Daming Lake in Jinan, Shandong Province for a private visit. It was nearly noon, and I felt hungry. Suddenly I smelled a smell coming from a nearby farmhouse, so I strolled into the courtyard. I saw a middle-aged man cooking in the kitchen. Ding Gongbao, who loves cooking, quickly stepped forward and asked the man what dish he was frying. The man replied, "Stir-fried diced chicken".
The man enthusiastically asked Ding Baozhen to taste it. Ding Baozhen took a bite rudely and it was very delicious. He quickly asked, "Why is it so fresh and tender?" The man replied, "This is made by dicing the local stupid chicken breast, and wrapping it with starch paste (that is, water starch) to facilitate quick ripening and prevent the smell from leaking, and then adding peanuts, pepper, sugar, salt, soy sauce, southern wine, onion, ginger, garlic and other seasonings, and stir-frying.
The color of the finished product is bright red, the diced chicken is tender, the peanuts are crisp, salty and spicy, and it is suitable for drinking and eating. "Ding Baozhen fondle must nod, find a peanut in the mouth, carefully ZaMo, really don't have a taste. This dish left Ding Baozhen with a long aftertaste, and he was reluctant to leave. He remembered the place correctly, and soon after he returned to the office, he sent people to hire the man as a chef. Every time a long-distance guest arrives, this dish will be used as the finale to entertain guests, and it will never tire of being delicious.
Later, Ding Baozhen was transferred to the governor of Sichuan, and he left for the advice of the man. The man felt his kindness, so he went to Sichuan with his family, and then brought the stir-fried diced chicken to Sichuan. His descendants made a Sichuan-style kung pao chicken by replacing pepper with pepper. Shortly after Ding Baozhen's death, kung pao chicken was presented to the emperor as a tribute by local officials in Sichuan, and it developed into one of the famous imperial dishes.
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