Kung Pao Chicken is a characteristic traditional dish well-known at home and abroad. It is included in Shandong cuisine, Sichuan cuisine, and Guizhou cuisine, and its raw materials and methods are different. The origin of this dish is related to the fried chicken in soy sauce in Shandong cuisine and spicy chicken in Guizhou cuisine. It was later improved and carried forward by Ding Baozhen, the governor of Shandong in the Qing Dynasty and the governor of Sichuan, and formed a new dish – Kung Pao Chicken. And it is said that this dish is also classified as a Beijing court dish. Later, Kung Pao Chicken also spread abroad

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