Kung Pao chicken (simplified Chinese: 宮保雞丁; traditional Chinese: 宮保雞丁; pinyin: gōngbǎo jīdīng)
Zhangcha duck (simplified Chinese: 樟茶鴨; traditional Chinese: 樟茶鴨; pinyin: zhāngchá yā)
Twice Cooked Pork (simplified Chinese: 回鍋肉; traditional Chinese: 回鍋肉; pinyin: huíguōròu)
Mapo dofu (Chinese: 麻婆豆腐; pinyin: mápó dòufǔ)
Sichuan hotpot (simplified Chinese: 四川火鍋; traditional Chinese: 四川火鍋; pinyin: Sìchuān huǒguō)
Fuqi Feipian (Chinese: 夫妻肺片; pinyin: fūqī fèipiàn)
Chongqing Spicy Deep-Fried Chicken (simplified Chinese: 重慶辣子雞; traditional Chinese: 重慶辣子雞; pinyin: Chóngqìng làzǐjī)
Shuizhu, or literally "Water cooked", or Dishes (Chinese: 水煮; pinyin: shuǐzhǔ)
Kung Pao chicken (宮保雞丁, pinyin gōng bǎo jī dīng; also spelled Kung Bao chicken, Gung Po chicken or Kung Po chicken in English) is a classic dish in Sichuan Cuisine, originating in the Sichuan Province of central-western China. Allegedly, the dish is named after Ding Baozhen (1820–1886), a late Qing Dynasty official. Born in Guizhou, Ding served as head of Shandong province and later as governor of Sichuan province. His title was Gōng Bǎo (宮保), or palatial guardian. The name "Kung Pao" chicken is derived from this title.
During the Cultural Revolution the dish was labeled as politically incorrect because of its association with Ding Baozhen. The dish was renamed "fast-fried chicken cubes" (hong bao ji ding) or "chicken cubes with seared chiles" (hu la ji ding) until its political rehabilitation in the 1980s
The dish exists in both traditional Sichuan and Westernized versions; the latter is more popular in the United States and Canada.
特色川菜菜譜
簡介先給壹個宮保雞丁^-^
還需要其他菜的話 請告訴我。。。