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Kung Pao chicken (Chinese: 宮保雞丁; pinyin: Gōngbǎo jīdīng; Wade–Giles: Kung 1-pao 3 chi 1-ting 1; Zhuyin Fuhao: ㄍㄨㄥ ㄅㄠˇ ㄐㄧ ㄉㄧㄥ), also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of cooked chicken, peanuts, vegetables and chili peppers, and Sichuan peppercorns.
Kung Pao beef tendon: 宮保牛筋: 宫保牛筋: gōngbǎo niú jīn: Kung Pao chicken: 宮保雞丁: 宫保鸡丁: gōngbǎo jīdīng: Beef or lamb can be substituted for the chicken. Mao xue wang: 毛血旺: 毛血旺: máo xuě wàng: Traditional dish from Chongqing made from pig's blood, tripe, duck's blood, ham and chicken gizzard ...
This dish may be known as the following in Sinitic languages: chen pi ji (traditional Chinese: 陳皮雞; simplified Chinese: 陈皮鸡; pinyin: chénpí jī; Jyutping: caang 2 pei 4 gai 1; lit. 'chenpi chicken'), which is inaccurate as it actually refers to the Hunan dish with orange peel [10]
Hunan cuisine is called Xiāngcài in China, because the abbreviation of Hunan Province is Xiāng (湘). Some typical dishes of Hunan cuisine are steaming smoked meat, stew fish, and rice noodle soup. Besides spicy, Hunan cuisine, especially western Hunan, also emphasizes sourness.
Kung Pao chicken: 宮保雞丁: 宫保鸡丁: gōngbǎo jīdīng: Peking Duck: 北京烤鴨: 北京烤鸭: Běijīng kǎoyā: the trademark dish of Beijing: Soy egg: 滷蛋: 卤蛋: lǔdàn: hard boiled egg marinated in sweet soy sauce over the course of a few days or hours Tea egg: 茶葉蛋: 茶叶蛋: cháyèdàn: Fujian red wine chicken ...
Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province in China. It is one of the Eight Great Traditions of Chinese cuisine and is well known for its hot and spicy flavours, [ 1 ] fresh aroma and deep colours.
Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world.Because of the Chinese diaspora and the historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates.
A review of Uncle Peng in 1977 mentioned that their "General Tso's chicken was a stir-fried masterpiece, sizzling hot both in flavor and temperature". [9] When Peng opened a restaurant in Hunan in the 1990s introducing Tso's chicken, the locals found the dish too sweet. His restaurant quickly closed in Hunan. [6] [page needed]