Sichuan (Chuan Chuan)

Kung Pao chicken (simplified Chinese: Gong Pao Chicken; traditional Chinese: Gong Pao Chicken; pinyin: gōngbǎo jīdīng)

Zhangcha duck (simplified Chinese: Zhangcha duck; traditional Chinese: Zhangcha duck; pinyin: zhāngchá yā)

Twice Cooked Pork (simplified Chinese: twice-cooked pork; traditional Chinese: twice-cooked pork; pinyin: huíguōròu)

Mapo dofu (Chinese: Mapo tofu; pinyin: mápó dòufǔ)

Sichuan hotpot (simplified Chinese: Sichuan hotpot; traditional Chinese: Sichuan hotpot; pinyin: Sìchuān huǒguō)

Fuqi Feipian (Chinese: Chongqing Spicy Chicken; pinyin: fūqī fèipiàn)

Chongqing Spicy Deep-Fried Chicken (simplified Chinese: Chongqing Spicy Chicken; traditional Chinese: Chongqing Spicy Chicken; pinyin: Chóngqìng làzǐjī)

Shuizhu, or literally "Water cooked", or Dishes (Chinese: 水肉; pinyin: shuǐzhǔ)

Kung Pao chicken (公宝鸡, pinyin gōng bǎo jī dīng; also spelled Kung Bao chicken, Gung Po chicken or Kung Po chicken in English) is a classic dish in Sichuan Cuisine, originating in the Sichuan Province of central-western China. Allegedly, the dish is named after Ding Baozhen (1820–1886), a late Qing Dynasty official. Born in Guizhou, Ding served as head of Shandong province and later as governor of Sichuan province. His title was Gōng Bǎo (宫宝), or palatial guardian. The name "Kung Pao" chicken is derived from this title.

During the Cultural Revolution the dish was labeled as politically incorrect because of its association with Ding Baozhen. The dish was renamed "fast-fried chicken cubes" (hong bao ji ding) or "chicken cubes with sea

red chiles" (hu la ji ding) until its political rehabilitation in the 1980s

The dish exists in both traditional Sichuan and Westernized versions; the latter is more popular in the United States and Canada.

Special Sichuan cuisine recipe

Introduction: Kung Pao Chicken ^-^

Please tell me if you need any other dishes.