Zhijin Kung Pao Chicken

Zhijin Kung Pao Chicken

　　　Zhijin Kung Pao Chicken, with a long history and unique flavor, is highly praised by people from all walks of life both in China and abroad, and is hailed as a unique gem in the art of Guizhou cuisine.

　　This dish has been passed down for over 100 years, and its creator, Ding Baozhen, was from Pingyuan (now Zhijin County), Guizhou. Ding was a man full of creativity. In the third year of the Xianfeng reign during the Qing Dynasty (1853 AD), he passed the imperial examination to become a Jinshi (advanced scholar), eventually serving as Governor of Shandong and Viceroy of Sichuan. He was granted the title of “Shaobao” (Junior Guardian of the Heir Apparent) by the imperial court for his meritorious service in defending the southwestern frontier against foreign invaders. According to Qing Dynasty custom, the title of Shaobao was also referred to as “Gongbao,” hence people of the time commonly called him “Gongbao.”

　　This dish features bright red color, tender meat, rich spicy flavor, with spice that is bold yet not overpowering, and oiliness that is rich but not greasy. It pairs well with wine or rice, and is suitable for both the old and the young. It is truly an exceptional delicacy.