Kung pao chicken takes chicken as the main ingredient, supplemented by peanuts, peppers and other accessories. Red but not spicy, spicy but not fierce, spicy but not spicy, and the meat is smooth and crisp; Its entrance is fresh and spicy, and the tenderness of chicken can be comparable to the crispness of peanuts.
From September 20 18, it was rated as one of the top ten classic dishes in Guizhou and one of the top ten classic dishes in Sichuan. [4]
Chinese name
Kung Pao Chicken?
Foreign name
Kung pao chicken [1]
classify
Sichuan cuisine, Shandong cuisine, Beijing cuisine and Guizhou cuisine.
Someone's taste
Delicious and delicious
major constituent
Chicken, Chili, peanuts
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Boutique recommended reading
Kung pao chicken belongs to the whole universe!
Author: authentic scenery
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The honor of making food with edible efficacy and nutritional ingredients
The Origin and Development of Cuisine
Report 1
Kung pao chicken was created by Ding Baozhen, the governor of Shandong and Sichuan in Qing Dynasty. He is good at cooking. He likes chicken and peanuts, especially spicy food. When he was an official in Shandong, he ordered his chef to change Shandong cuisine "Fried Chicken with Sauce" into spicy cooking. Later, when he was the governor of Sichuan, he popularized this dish and created a delicious fried chicken, red pepper and peanuts. This delicious dish was originally Ding's private kitchen, but later it became famous in kung pao chicken. The so-called "Bao Gong"