Kung Pao Chicken Dinner

Kung Pao Chicken by the Qing Dynasty governor of Shandong, and Sichuan Province, the governor Ding Baozhen created, he studied quite cooking, like to eat chicken and peanuts, and especially like spicy. When he was an official in Shandong, he ordered his home-cook to improve the Shandong cuisine. "Sauteed chicken" was spicy fried. Later, when the Sichuan governor took office, he promoted the dish and created a chicken, red pepper, peanut Sauce from the delicious dishes. This delicious dish was originally Ding's private kitchens, but then it was well known that it became known as the Kung Pao chicken. The so-called "Gongbao" is actually Ding Baozhen's honorary title. Ding Baozhen was governor of ten years. As an official, he made a lot of achievements. In the eleventh year of Guangxu's death, the Qing court died in office, in honor of his meritorious deeds. As mentioned above, "Prince tai tai" is one of the "Miya-pao". Therefore, in order to commemorate Ding Baozhen, the dish he invented was named "Kung Pao Chicken." Due to the wide spread of the dish, there are many different practices all over the country and even the "Gongbao Dicedin", which has turned the chicken into meat. After the Kung Pao Chicken spread to the West, Westerners also made some improvements according to their own tastes, making it a "Western-style Kung Pao Chicken" in line with Western tastes.

Product Categories : Steaming Rice Series