Regarding the origin of kung pao chicken, it is generally believed that it is related to Ding Baozhen. The most credible statement is that Ding Baozhen is from Niuchang Town, zhijin county, Guizhou Province. He accidentally fell into the water when he was a child, and was rescued by a family by the bridge. Later, when he was an official, he remembered the incident and went to thank him. The family served this dish. After eating it, he thought it was delicious and promoted it. This is the true origin of this dish (Zhijin County Records has relevant records). There are three other legends: First, Ding Baozhen was originally from Guizhou, and was a scholar in Xianfeng period of Qing Dynasty. He was once the governor of Shandong and then the governor of Sichuan. He always likes to eat chili, pork and chicken stir-fried. It is said that when he was working in Shandong, he ordered his chef to make "Fried Chicken with Sauce" and similar dishes, which was very appetizing, but it was not famous at that time. After being transferred to the governor of Sichuan, he asked the chef to stir-fry diced chicken with peanuts, dried peppers and tender chicken every time he met a banquet guest. The meat was tender and delicious, and it was very popular with the guests. Later, due to his meritorious service in guarding the border and defending the enemy, he was named "Prince Shaobao" by the court, known as "Ding Gongbao", and the fried diced chicken cooked by his chef was also known as "kung pao chicken". Two said: Ding Baozhen came to Sichuan to build water conservancy projects, and the people felt his virtue, and presented his favorite fried diced chicken, named "kung pao chicken". When Ding Baozhen was in Sichuan, he often visited incognito. Once I ate in a small restaurant, I got chili pepper diced chicken fried with peanuts, which was called imitation by the chef, who named it "kung pao chicken".

Correcting the name of dishes

Kung Pao Chicken and kung pao chicken

Delicious kung pao chicken (15) Nowadays, the dish "kung pao chicken" is commonplace in Chinese restaurants of all sizes. As for some menus that say "Kung Pao Chicken", some people think that the cooking method is "stir-fried", but this is actually a misunderstanding, and the origin of "kung pao chicken" is not clear. Speaking of "kung pao chicken", of course, we can't help but mention its inventor-Ding Baozhen. According to the Draft of Qing History, Ding Baozhen, born in Pingyuan, Guizhou Province, was a scholar in Xianfeng for three years, and served as the governor of Sichuan in Guangxu for two years. It is said that Ding Baozhen has a good knowledge of cooking, and likes to eat chicken and peanuts, especially spicy food. He is in kung pao chicken.

When the Governor of Sichuan was in office, he created a delicious dish made of diced chicken, red pepper and peanuts. This delicious dish was originally just Ding Jia's "private kitchen", but later it spread more and more widely and was well known. But not many people know why it was named "Gong Bao". The so-called "Gong Bao" is actually the honorary title of Ding Baozhen. According to the explanation in China Dictionary of Official in Past Dynasties, officials at all levels in Ming and Qing Dynasties had "virtual titles". The highest virtual titles are "Tai Fu, Shao Shi, Tai Fu, Shao Fu, Taibao, Shao Bao, Prince Tai Fu, Prince Shao Shi, Prince Tai Fu, Prince Shao Fu, Prince Tai Bao and Prince Shao Bao". The above titles are all empty titles addressed to important officials in the DPRK, and they have no actual power. Some of them are posthumously presented, and they are generally called "palace titles". After Xianfeng, these virtual titles no longer used "so-and-so teacher" but "so-and-so guarantee", so these top virtual titles have another nickname-"Gong Bao". Ding Baozhen ruled Shu for ten years, and made many achievements as an official. He died in the 11th 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 this Ding adult. Times have changed. Many people don't know what "Gong Bao" is, so they take it for granted that "kung pao chicken" is written as "Kung Pao Chicken". Although it is a word difference, it has changed the original intention of commemorating Ding Baozhen. Another way of saying it: When it comes to kung pao chicken, you can't help but talk about Zuo Zongtang. It turns out that Zuo Zongtang is particularly fond of chicken. In the northwest military camp, his life is simple, and his diet is mostly Hunan hometown food. When he meets a "rare tooth", he eats chicken and likes spicy chicken. The army chef modified it according to the ingredients and cooking method of a palace dish. If he bought a chicken, he cut the chicken breast into cubes, and fried it with red pepper, cucumber, fried peeled peanuts and so on. This dish is tender and crisp, full of color, flavor and hometown flavor, and it is also convenient to carry when marching in wartime. Because Zuo Gongbao loves to eat, and it is used to entertain guests. However, Zuo Zongtang once served as the Governor of Shaanxi but Gansu, and people at that time called him Gong Bao. Therefore, Zuo Zongtang's favorite diced chicken was called kung pao chicken. Abroad, people translate "kung pao chicken" into "Zuo Zongtang Chicken".