Kung Pao Chicken
导读:同学们,中国美食闻名世界,相信大家都吃过(或者听过)一道叫"宫保鸡丁"
的菜,但是你们知道这道菜的来历吗?你们知道怎么做这道菜吗?关于这道菜的
来源和做法有诸多版本,下面的文章就为大家介绍其中一种。
One of the most famous Chinese dishes is Kung Pao Chicken(Gongbao
Jiding). This dish first became popular in Sichuan.

During the Qing Dynasty, Ding Baozhen served
under the Emperor Xianfeng as the governor of
Shandong Province(山东巡抚).
One day he arrived home with a group of friends, but his cook wasn't
ready to serve the guests(客人). There was a little chicken breast(胸部) and
some vegetables in the kitchen. The cook cut the chicken into tiny bits, and
fried it up with cucumbers, peanuts(花生), dried red peppers(干红辣椒),
sugar(糖), onion(洋葱), garlic(大蒜), and bits of ginger(姜末).
Ding Baozhen and his guests really enjoyed the special meal, so it
became a regular dish on the menu(菜单).
Later, Ding Baozhen was promoted to Governor General of Sichuan
Province. His cook went with him to Sichuan. And he began experimenting with
the local produce(当地农产品), including hot broad bean sauce(辣豆瓣酱)
and Sichuan chili peppers(辣椒). Soon the chicken dish was popular in the
province.
People honoured Ding Baozhen by naming the dish after his official name,
Gongbao. His surname "Ding" has nothing to do with the "ding" in Gongbao
Jiding. "Ding" simply means pieces.

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