However, due to the popularity of this dish in kung pao chicken, different practices in many regions have been derived. For example, the Shandong version of kung pao chicken will add diced bamboo shoots and horseshoes, which is different from the Sichuan version in that it pays more attention to preserving the freshness and original flavor of diced chicken, while the Guizhou version of kung pao chicken has a more sour and spicy flavor.
Kung pao chicken's cuisine has its own schools, and its adaptability makes people scramble to transform it. The practices are probably the same in different places, but in the combination of ingredients, people play tricks to find their favorite flavor, which makes kung pao chicken's "life experience" confusing. The China version of kung pao chicken has three most popular cooking methods, namely: Guizhou School, Shandong School and Sichuan School. Sichuan cuisine uses frying skills: Shandong cuisine pays more attention to quick fire and fierce frying; Guizhou cuisine will be added with sweet noodle sauce. With the development of the times, kung pao chicken, a famous dish in China, has also gone abroad and rushed out of the world. kung pao chicken is also very popular with foreigners overseas, and the foreigners' practice is quite incredible. The Russian version will not put Chili as a soul seasoning, while the French will put ketchup, which will give kung pao chicken the color of French food.
The origin of kung pao chicken is controversial, and there are many supporters everywhere who have no objection to the inventor in kung pao chicken-Ding Baozhen, a native of Guizhou in the Qing Dynasty, has worked as an official in Sichuan and Shandong for a long time. What is controversial is where he invented kung pao chicken. In fact, according to historical records, this dish was improved in various places because of local characteristics. In Guizhou, it was fried chicken with sauce, in Sichuan, peanuts were added for cooking, and in Shandong, it became fried chicken again. Until Ding Baozhen drove the crane to the west, the emperor gave him a posthumous gift as "Prince Tai Po", and these practices had a unified name-kung pao chicken.
In fact, it is argued where kung pao chicken invented and how to do it is authentic. For people who love food, wherever they go, they create food.
Kung pao chicken's destiny is closely linked with human's destiny, and it changes with the migration of human's footsteps. Ding Baozhen and kung pao chicken, Su Dongpo and pork, Zuo Zongtang and chicken are all trips of food and people, and cooking methods evolve with human's footsteps, and the hurried steps of people and food never stop. For example, Dongpo Meat was created in Xuzhou, perfected in Huangzhou and famous in Hangzhou, and it took different stages and different places to form this world-famous Dongpo Meat.
Zuo Zongtang's chicken is even worse. Zuo Zongtang invented Zuo Zongtang's chicken, which was popular in the United States and conquered Kissinger, the Secretary of State. It was a Hunan dish made by Peng Changgui in the Republic of China, but its foundation was Huaiyang cuisine and its technique was Lingnan cuisine. After it was finished, it was named Zuo Zongtang's chicken. After opening a restaurant in the United States, it became famous in the United States and became a phenomenal food in one fell swoop. Like kung pao chicken, we can't simply distinguish why the specific cuisines and cuisines are never confined to one place, but change with the flow of people.
In the end, there may be thousands of changes in the same dish from ingredients to practices. The change of food can not be separated from the flow and migration of people, and the proposition of "authentic" becomes gradually blurred. As long as the basic taste of the dishes created in the birthplace of the cuisine remains unchanged, it will be authentic if it meets the tastes of people in the region.