Where is Kung Pao Chicken from? Why is Kung Pao Chicken called Kung Pao Chicken?

Kung Pao Chicken is a famous traditional dish that is famous both at home and abroad. It is rich in nutrients such as protein, calcium, phosphorus, iron, vitamins, etc. It can stimulate appetite, enhance the body's resistance, and tastes very delicious. Do you know where Kung Pao Chicken is from? Why is Kung Pao Chicken called Kung Pao Chicken?

Contents of this article

1. Where is Kung Pao Chicken from?

2. Why is Kung Pao Chicken called Kung Pao Chicken?

3. What is the difference between Kung Pao Chicken and Kung Pao Chicken?

Where is Kung Pao Chicken from?

Kung Pao Chicken is included in Sichuan, Shandong, Beijing and Guizhou cuisines. The cooking methods vary slightly depending on the region. The characteristics of Kung Pao Chicken are sweet and spicy, and the tenderness of the chicken is matched with the crispness of the peanuts. It is fresh, spicy and crispy. It is red but not spicy, spicy but not strong, and the meat is smooth and crispy.

Kung Pao Chicken is rich in nutrients such as protein, calcium, phosphorus, iron, vitamins, etc. It can stimulate appetite and enhance the body's resistance.

Kung Pao Chicken is a famous traditional dish known both at home and abroad. The origin of the dish is related to Shandong cuisine's stir-fried chicken with soy sauce and Guizhou cuisine's spicy chicken.

Kung Pao Chicken was improved and developed by Ding Baozhen in the Qing Dynasty into a new dish, Kung Pao Chicken, which has been passed down to this day and later spread abroad.

Why is Kung Pao Chicken called Kung Pao Chicken?

The originator of Kung Pao Chicken is Ding Baozhen, a Jinshi in the Qing Dynasty. Because Ding Baozhen was once named "Prince's Guardian", and "Kung Pao" is a general name for Prince's Guardian and Guardian, this dish is called Kung Pao Chicken. Kung Pao Chicken is made by stir-frying tender chicken breast and peanuts, and is very popular among the public.

According to legend, Kung Pao Chicken was a dish that Ding Baozhen accidentally ate at a farmer's house. After tasting the dish, Ding Baozhen hired the man who cooked it as his own chef, and later often used this dish to entertain guests from afar.

Ding Baozhen once served as the governor of Shandong Province, and was later named "Prince's Guardian", so he was called "Ding Gongbao". In order to commemorate him, later generations called the dish he loved "Kung Pao Chicken".

What is the difference between Kung Pao Chicken and Kung Pao Chicken?

The main difference between Kung Pao Chicken and Kung Pao Chicken is the different cuisines. Kung Pao Chicken is a Sichuan dish, and the main ingredient is Sichuan's local specialty pepper, which is spicy and is a Sichuan-style version of Kung Pao Chicken. Kung Pao Chicken is a Shandong dish, with a strong sauce flavor and Shandong characteristics. Its original name is Sauce-fried Chicken.

The origin of Kung Pao Chicken is that Ding Baozhen, the governor of Shandong during the Qing Dynasty, loved to eat stir-fried chicken with soybean sauce. When he was transferred from Shandong to become the governor of Sichuan, he brought the recipe of stir-fried chicken with soybean sauce to Sichuan. After integrating the local characteristics of Sichuan, it became Kung Pao Chicken.

Ding Baozhen later made great contributions in defending the border against enemies and was named "Prince's Guardian" by the Qing Dynasty court at that time. People called him "Ding Gongbao", which is also the origin of the name Kung Pao Chicken.