Have you ever eaten Kung Pao chicken? Sichuanese say sichuan cuisine, Shandong people say it is Lu cuisine. Guizhou people say you don't argue that it is clear that we are from Guizhou, understand? In the end, this dish was included in the palace of the Qing court and successfully entered the palace, what is its charm, it can cross the north and south, and it has become one of the top ten famous dishes in China. Listen to Jiangyang Gu drinkers talk to you in detail.
In 1820, the Jiaqing Emperor of the Qing Dynasty died, the Daoguang Emperor succeeded to the throne, the Qing Dynasty entered the end of the period, and the atmosphere of decay slowly enveloped the entire land of China from the Forbidden City.
A boy was born in the Ding family of Niuchang Town, Pingyuan (present-day Zhijin County, Bijie City, Guizhou Province), named Ding Baozhen (丁宝桢). No one ever imagined that in the turbulent late Qing Dynasty, he assumed the responsibility of a heavy subject in the late Qing Dynasty. In the third year of Xianfeng (1853), the 33-year-old Ding Baozhen passed the examination for the jinshi, and then successively served as the Shu jishi of the Hanlin Yuan, the editor, the prefect of Yuezhou, the prefect of Changsha, the governor of Shandong, and the governor of Sichuan.
In his career as an official, Ding Baozhen had the courage to take responsibility, was honest and upright, and devoted his life to serving the country and loving the people. During his tenure as governor of Shandong, he ruled the flooding of the Yellow River, founded Shandong's first government-run industrial enterprise, the Shandong Machine Manufacturing Bureau, and established Shangzhi Academy and Shandong's first official book bureau; during his ten years as governor of Sichuan, he reformed the salt administration, straightened out the administration of officials, repaired the Dujiangyan water conservancy project, and established foreign affairs to resist foreign insults.
This Lord Ding, wherever he is an official, benefits one party and is deeply loved by the people. In the twelfth year of Guangxu (1886), Ding Baozhen died at the age of 66. The imperial court posthumously awarded the crown prince Taibao, with the nickname "Wencheng", and entered the Xianliang Ancestral Hall, and built shrines in Shandong, Sichuan, and Guizhou.
But today, we are not going to talk to you about the life of Lord Ding, today we talk about this "Kung Pao Chicken Ding" is because of him and has become a famous dish in several places. These include Sichuan cuisine, Shandong cuisine (Lu cuisine), Guizhou cuisine, and Beijing court cuisine.
Some people say that it is because Ding Baozhen himself loves to eat peppery chicken cubes, this dish is because he absorbed the sauce fried chicken in Lu cuisine when he was in Shandong, and when he was the governor of Sichuan, he especially liked this dish to entertain guests, Sichuan people think that Sichuan cuisine is famous in the world, there is a kind of learning, so they also think that it is their own cuisine, plus the title of gongbao, there is a kung pao chicken.
As for the spread to the imperial palace, it is also because of his reputation, in fact, this is a celebrity dish that Guizhou, Sichuan, and Shandong people have included in their own cuisine.
However, in the Republic of China period, Guizhou people may not recognize it, and they do not even add thong characters. Directly called Miyaho Chicken. Not to recognize, not to say that there are any opinions on Sichuan and Shandong, but I just feel that they are not authentic enough, and the practice is different. Don't believe you look down.
Hu Tao, a Native of Guizhou during the Republic of China, once wrote a reminiscence article in the 1980s after going to Taiwan to express some of the views of the old Guizhou people. He said: The world only knows that Gongbao chicken is a famous dish of Sichuan Pavilion, but they do not know that it is a guizhou dish of authenticity.
Sichuan Province, known as the country of Heavenly Capital, is rich in materials and rich in food, and Sichuan cuisine can become a major genre of Chinese cuisine, for this reason. The people of Sichuan learned that they came from the governor of Guizhou, Mr. Ding Baozhen, in the home, there is a special recipe for fried chicken with chili peppers (now commonly known as "Gongbao or Gongbao" chicken), all of which are competing to learn, helplessly Houmen is as deep as the sea, and it is naturally difficult to peek into its tangtang, so that the practices of Eastern Sichuan and Western Sichuan have gone the same.
Chongqing's practice is to use dried chili peppers to refine red oil to stir-fry, which is in line with Guizhou's practice, but adding peanut kernels is not owned by Guizhou. Although Chengdu does not add peanut kernels, but the pepper is fried into a charred black shape and is not a Guizhou practice, the said Chuandong Chuanxi is only half right.
The standard practice of Guizhou Gongbao chicken is: the main ingredient of a dish is three roosters that have not been opened (Guizhou people call it zi chicken, in fact, Sichuan Luzhou side also says that it is also a child chicken), take the chicken breast (both tender and crisp) and cut it into a cube of one and a half centimeters, mix it with a little mustard powder and Moutai wine (or replace it with sorghum wine, this Mr. Hu may not know, today many people if they follow their old method, Gongbao chicken can not afford to eat, now Moutai wine is precious) to increase the crispness, Stir-fry the mashed dried chili pepper (Guizhou people call it the rice dumpling sea pepper) and add the front part (white part) of the shallots. The success or failure of this dish, in addition to the extremely accurate heat, must also have four conditions, that is, color, aroma, spicy, hot, indispensable.
The method of stir-frying kung pao chicken is different from that of urban and rural areas. Taking the provincial capital Guiyang City as an example, after the rice dumplings are fried, they must be fished out of their residue to emphasize cleanliness. In the countryside, the pepper residue is not fished, and garlic seedlings are added, so that the aroma is stronger, but the appearance (appearance) is slightly vulgar. Both are pure Guizhou Gongbao chickens.
The above is Mr. Hu's explanation, in fact, it is not to prove that other kung pao chickens made today are not good. But trace back to the source, its original origin, I guess many Guizhou people do not know, after all, after so long, in addition can not use Moutai wine, this taste is afraid that it will never come Oh. What do you think?