中华·传统
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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根据短文内容回答问题。
Do you know any other famous Sichuan dish? Please give an example.

阅读小帮手
“中华传统”译文：
中国有一道名菜，叫“宫保鸡丁”。它最先在四川流行起来。
清朝时期，丁宝桢在咸丰皇帝当政时期做山东巡抚。
一天，他和一群朋友一起回到家，但他的厨师没做好招待客人的准备。厨房里只有一小块鸡胸肉和一些蔬菜。于是厨师把鸡肉切成小块，和黄瓜、花生、干红辣椒、糖、洋葱、大蒜和姜末一起翻炒。
丁宝桢和客人们很喜欢这道即兴菜肴，于是它就成了菜单上的常见菜品。
后来，丁宝桢任四川总督。他的厨师跟他一起去了四川。在那里厨师开始试着用当地农产品，包括辣豆瓣酱和四川辣椒来做菜。很快这道菜就在四川风靡起来。
人们用丁宝桢的官衔“宫保”给这道菜命名，以此来纪念他。他的姓“丁”与宫保鸡丁中的“丁”没有任何关系，“丁”在宫保鸡丁中只是指碎块。