Zhijin Kung Pao Chicken

Zhijin Kung Pao Chicken

　　Kung Pao Chicken was later named in honor of Ding Baozhen by naming his favorite dish—spicy diced chicken—after him (“Kung Pao” is an official title; Ding Baozhen, a late Qing Dynasty official, was granted the title of “Taizi Shaobao” and was respectfully referred to as “Ding Gongbao.” Ding Baozhen was from Pingyuan, Guizhou (now Zhijin)). Because Ding Baozhen had served as an official in both Shandong and Sichuan, and he was originally from Guizhou, all three provinces have their own version of this dish, but the cooking styles vary. “Kung Pao Chicken” became widely known, and after the Qing Dynasty, many people misunderstood the meaning of “Kung Pao,” likely because the character “Bao” sounds similar to “Bao” (meaning “stir-fry”), so they interpreted it as stir-fried, giving rise to the alternative term “Gong Bao Chicken.” Who would’ve thought this dish has such a rich backstory? To find out what Zhijin-style Kung Pao Chicken really tastes like, you’ll just have to try it yourself.

　　In addition, Zhijin is also well-known for producing bamboo fungus, so another dish you shouldn’t miss is Bamboo Fungus Clay Pot Chicken.