The man warmly invited Ding Baozhen to taste it. Ding Baozhen took an unceremonious bite, which was very delicious. He quickly asked, "Why is it so tender?" The man replied, "This is made by dicing the local stupid chicken breast, wrapping it with starch paste (that is, water starch) to facilitate rapid ripening and prevent odor leakage, and then adding peanuts, pepper, sugar, salt, soy sauce, southern wine, onions, ginger, garlic and other seasonings to stir fry."
The finished product has bright red color, fresh diced chicken, salty and spicy peanut crisp, and is suitable for drinking and eating. "Ding Baozhen fondle must nod, find a peanut in his mouth, carefully ZaMo, really don't have a taste. This dish left Ding Baozhen with an endless aftertaste, and he was reluctant to leave. He remembered the place correctly, and soon after he returned to the office, he sent someone to hire this man as a cook. Every time there are guests from afar, this dish will be the finale to entertain guests, and they will never tire of eating it.
Later, Ding Baozhen was transferred to the post of Governor of Sichuan, and he left his post because of this person's suggestion. The man felt his kindness, so he went to Sichuan with his family, and then took the small fried chicken to Sichuan. His descendants used pepper instead of pepper to make a Sichuan-style kung pao chicken. Shortly after Ding Baozhen's death, local officials in Sichuan presented kung pao chicken as a tribute to the emperor, and kung pao chicken also developed into one of the famous imperial dishes.
Extended data:
The so-called "Bao Gong" is actually the honorary title of Ding Baozhen. In recognition of his achievements, the Qing court posthumously presented the "Prince Taibao". "Prince Taibao" is one of the "palace treasures", so the dish he invented was named "kung pao chicken", which is also a memorial to him. Times have changed. Many people don't know what Bao Gong 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.
Ding Baozhen (1820- 1886), a native of Niuchang Town, Pingyuan, Guizhou Province (now zhijin county, Bijie City, Guizhou Province), was a famous minister in the late Qing Dynasty. Xianfeng three years (1853), 33-year-old Ding Baozhen was a scholar. Since then, he has served as Jishi Shu, imperial academy editor, Yuezhou magistrate, Changsha magistrate, Shandong governor and Sichuan governor.
During his official career, Ding Baozhen was fearless, honest and devoted his life to serving the country and loving the people. During his tenure as governor of Shandong, he managed the Yellow River flood, founded Shandong Machine Manufacturing Bureau, the first government-run industrial enterprise in Shandong, and founded Shangzhi Academy and the first government bookstore in Shandong. During his ten years as governor of Sichuan, he made outstanding achievements in reforming salt policy, managing bureaucracy, repairing Dujiangyan water conservancy project, establishing westernization to resist foreign aggression, benefiting Sang Zi and winning people's hearts.
In the 12th year of Guangxu (1886), Ding Baozhen died at the age of 66. The imperial court gave a posthumous gift to Prince Taibao, and posthumous title "Wencheng" was incorporated into the temple to cultivate immortals, and temples were built in Shandong, Sichuan and Guizhou.
Baidu Encyclopedia-Ding Baozhen