Kung Pao Chicken

The Origin of Kung Pao Chicken

Kung Pao Chicken is one of famous Sichuan dish with a long history, It was pioneered by Ding Baozhen who is the proconsul of Sichuan province in late 18th century. Depicted as he was appointed the governor of Shandong province in 1867, and he is a real epicure.

One day, Ding Baozhen want to takes a while to learn the ropes in countryside, he coming in to a local family and chatted with a old granny. about noon, he feel very hungry and hope have a meal at here. So the granny let her son to make some dishes for theirs governor. After a none too long time, 4 dish served on the table, at that time, He was cropped up a speical dish which is made by the sauted chicken cubes with chili and peanuts, while Ding Baozhen had hitherto been unaware with such perfect in colour, aroma and taste.

Since then, the young men was offered as a family cook by Ding Baozhen. A few year later, Ding Baozhen was sended to be the proconsul in Sichuan, his cook was came with him and bring this famous dish to Sichuan province. because Ding Baozhen's rank is 'Kung Pao' in Qing dynasty, the residence people named this dish as 'Kung Pao Chicken', as it's still called in China.

Where To Eat

Note: Almost all Sichuan food restaurants could offers Dry Sauteing Beans, above is our recommend.

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