Kung pao chicken is a famous traditional dish at home and abroad, and it is called one of the three treasures of Sichuan cuisine. Gong Bao in kung pao chicken refers to the official position. According to legend, this dish was invented by Ding Baozhen, an official in the late Qing Dynasty. Because Ding Baozhen held the post of Gong Bao, he got the name "kung pao chicken". 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.
After kung pao chicken's entrance, the tip of the tongue first feels slightly numb and slightly spicy, and then it hits the taste buds with a sweet taste. When chewing, there will be some "sour" feeling. The diced chicken, onion and peanuts wrapped in hemp, spicy, sour and sweet make people want to stop.
Kung pao chicken's allusions
Kung pao chicken was created by Ding Baozhen, Governor of Shandong and Governor of Sichuan in Qing Dynasty. He has a good knowledge of cooking, likes to eat chicken and peanuts, and especially likes spicy food. When he was an official in Shandong, he ordered his chef to change the Shandong dish "Fried Chicken with Sauce" into spicy stir-frying. Later, when he was governor of Sichuan, he popularized this dish and created a delicious dish that fried chicken, red pepper and peanuts. This delicious dish was originally Ding's private kitchen, but it became well-known as kung pao chicken.
The so-called "Gong Bao" 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 Taibao". "Prince Taibao" is one of the "palace treasures", so in memory of Ding Baozhen, he invented this dish named "kung pao chicken". Because this dish is so widely spread, there are many different practices in various places, and there is even a "Kung Pao Diced Meat" that turns diced chicken into diced meat.