With the Sichuan cuisine in China throughout the country is popular, and even into the foreigners favorite traditional Chinese cuisine, many people gradually carved out the history of Sichuan cuisine and promote. Everyone can tell a few Sichuan dishes at random, which spicy tofu, Sichuan dan dan noodles, cold eat beef, spicy rabbit head, braised pork, kung pao chicken these. Sichuan cuisine is not only in everyone's dinner table to enhance the chances of occurrence, even if it is a banquet to invite foreign guests on the state banquet, also often appear Sichuan cuisine figure.
In Sichuan cuisine, very exploratory, should be "Gongbao Chicken", many people still do not understand, is Gongbao Chicken it, or Gongbao Chicken it? China's booming private kitchen, as if what kind of name is there, which one is considered authentic Sichuan cuisine? Unexpectedly, the true meaning of the private dining hall are labeled "Gong Bao Chicken", if you see in a private dining hall Gong Bao Chicken dishes, it means that the store must not be authentic.
Palace Chicken, the source of the name is from the ancient official's name, there are different classes of senior officials in ancient times, the second grade of senior officials, there is a title called "Prince of the Prince", to get this title of the minister will be respected by the people called a "Gongbao! The minister who gets this title will be honored with the name "Gongbao". The word "Kung Pao" in Kung Pao Chicken refers to the name of the high official. Legend has it that the inventor of Kung Pao Chicken was a Gongbao.
When the second year of Guangxu, Ding Baozhen, as a Gongbao, rushed to Sichuan and was chosen as the governor of Sichuan. When this eater governor rushed to Sichuan, was admired by the long-established food culture in Sichuan, so Ding Baozhen took out his favorite fried chicken pieces and fried peanut rice method, plus Sichuan seasonings, did not think a combination of black pepper chicken pieces of the aroma is more and more delicate and spicy, the flavor is more delicious, sweet and sour, spicy and spicy can be eaten, was very popular.
Because the taste of Kung Pao chicken is different and varied, delicate and delicious, coupled with the continuous development of Sichuan cuisine, a time, Gongbao Chicken into a number of Sichuan cuisine in the most popular dish. Not only do we Chinese people love to eat, even foreigners also like to eat this dish. Many foreigners to Chinese restaurants, are key to order a Gongbao chicken to eat under the meal, so to speak, this is a how to point will not be wrong dish.
What about Kung Pao Chicken? I think, Gong Bao chicken is also a specialty food, only it does not belong to the Sichuan cuisine, but is attributed to the Hui cuisine. "Gongbao" is actually a way of doing, from the Shandong "sauce explosion". Anhui cuisine contains a home-style dish called sauce popping chicken, is a relatively common specialty. But when we passed it on from mouth to mouth, slowly the sauce burst and Gongbao 2 wind cattle and horses are not related to the things linked together, into the Gongbao chicken such as some of the four like dishes.
Generally, the Sichuan cuisine chef will not be able to get the name of Kung Pao Chicken wrong, so suddenly see the menu bar dishes are Kung Pao Chicken, the case, if you can be convinced that they are into an authentic private dining room. If the menu bar of the private dining room is clearly written Kung Pao Chicken, then it means that the store is not pass, you can go straight away. However, nowadays, Kung Pao chicken has long been improved a lot of practices, the integration of taste across the country to make adjustments, you want to eat the true meaning of Kung Pao chicken, perhaps also need to take a trip to Sichuan.