This delicious dish was originally Ding Jia's private kitchen, but it became well known and became 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".
As mentioned above, "Tai Zi Tai Bao" is one of the "Gong Bao", 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.
After kung pao chicken spread to the west, westerners also made some improvements according to their own tastes, making it a "western-style kung pao chicken" that conforms to western tastes.
Extended data
Kung Pao Chicken is a famous traditional dish with Chinese and foreign characteristics. Shandong cuisine, Sichuan cuisine and Guizhou cuisine are all included, and the raw materials and practices are different.
The origin of this dish is related to the sauce-fried diced chicken in Shandong cuisine and the Hu chili pepper diced chicken in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in the Qing Dynasty, forming a new dish-kung pao chicken, which has been passed down to this day. This dish has also been classified as Beijing Palace Cuisine. Later, kung pao chicken also spread abroad.
Kung pao chicken uses chicken as the main ingredient, supplemented by peanuts, cucumbers, peppers and other accessories. Red but not spicy, spicy but not fierce, spicy and spicy, and the meat is smooth and crisp. Because its entrance is fresh and spicy, the freshness of chicken matches the crispness of peanuts.
20/kloc-in September, 2008, it was rated as one of the top ten classic dishes in Guizhou and the top ten classic dishes in Sichuan.
Kung pao chicken is characterized by its spicy taste, sweet taste and spicy taste. The freshness of chicken matches the crispness of peanuts. It is spicy and crisp in the mouth, red but not spicy, spicy but not fierce, and the meat is smooth and crisp.
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 feeling of "making calculations". The diced chicken, onion and peanuts wrapped in hemp, spicy, sour and sweet make people want to stop.
Kung pao chicken's name is the same everywhere, but the practice is different:
Kung pao chicken in Sichuan cuisine uses chicken breast meat. Because chicken breast meat is not easy to taste, the fried chicken is easy to be tender and slippery. Before sizing, it is necessary to beat the chicken with the back of a knife several times or put in a protein, so that the chicken will be more tender and slippery. Crispy peanuts and dried chili festival must be used in kung pao chicken raw materials of Sichuan cuisine, and the flavor must be spicy litchi flavor. The Chili festival is fried and fragrant, highlighting the spicy taste.
The Shandong version of kung pao chicken uses more drumsticks. In order to better highlight the taste of kung pao chicken, Shandong cuisine also added diced bamboo shoots or horseshoes. Kung pao chicken's approach is similar to that of Sichuan cuisine, but it pays more attention to quick stir-frying in order to preserve the freshness of diced chicken.
Kung pao chicken in Guizhou cuisine version uses Zanba pepper, which is different from Sichuan cuisine and Shandong cuisine version. Guizhou version of kung pao chicken is salty, spicy and slightly sweet and sour. Please pay attention to the word "sour", which is one of the important signs that distinguish Guizhou cuisine from Sichuan cuisine.
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