Kung Pao Chicken VS Gong Bao Chicken

Today I’ll going to introduce another traditional Chinese dish for all you guys. It’s Kung Pao chicken.

Kung Pao Chicken/Gong Bao Chicken

Kung Pao chicken, also known as Gong Bao chicken, is a traditional Sichuan dish which is very popular among the masses because of its spicy taste of dried chili peppers, tender chicken cubes and crunchy peanuts. The classic spicy stir-fry dish originated in the Sichuan Province of central-western China and includes Sichuan peppercorns. In western countries such as the United Kingdom and the United States, Kung Pao chicken is a mainstay of Chinese cuisine, like Italian pasta.

In standard Mandarin, Kung Pao chicken is gongbaojiding. Today, gongbaojiding is available in every Chinese restaurant, big or small. But on the menu of some restaurants, the dish is written as Kung Pao chicken.

When talking about Gong Bao Chicken, we cannot forget its inventor Ding Baozhen. According to History of the Qing Dynasty: Ding Baozhen, styled Zhihuang, was born in Pingyuan of Guizhou Province. He became a candidate in the highest imperial examinations in the third year of the reign of Emperor Xianfeng, and became the governor-general of Sichuan Province in the second year of the reign of Emperor Guangxu. Allegedly, Ding Baozhen was an expert of recipe and liked eating chicken and peanuts. He especially liked spicy food. While he worked as the governor-general of Sichuan, he invented the dish of deep frying chicken cubes, dry chili and peanuts together. This dish was originally the home dish of Ding’s family, but later, it became a household name. But few people knew why it is called Gong Bao Chicken.

The so-called “Gong Bao” was actually Ding Baozhen’s honorary. According to the Dictionary of Official Positions of Various Dynasties in China, officials in the Ming and the Qing dynasties had honorary titles. The highest honorary titles include “Tai Shi,” “Shao Shi,” “Tai Fu,” “Shao Fu,” “Tai Bao,” “Shao Bao,” “Tai Shi for the Prince,” “Shao Shi for the Prince,” “Tai Fu for the Prince,” “Shao Fu for the Prince,” Tai Bao for the Prince,” and “Shao Bao for the Prince.” The above-mentioned honorary titles were for the important officials in the imperial court and they did not mean power in reality. Some titles were honored after their death. These titles were known as “Gong title.” After the reign of Emperor Xianfeng, there were no “whatever Shi” for honorary titles while “whatever Bao” was used more frequently. Thus, these honorary titles had a nickname – Gong Bao. Ding Baozhen worked in Sichuan for a decade. He was upright and made a lot of achievements. He died at his post in the 11th year of the reign of Emperor Guangxu. In order to praise his performances, the imperial court of the Qing Dynasty posthumously honored him the title of “Tai Bao for the Prince.” As mentioned above, “Tai Bao for the Prince” was one of the “Gong Bao.” Thus, the dish he invented got its name Gong Bao Chicken. This is a commemoration for Ding Baozhen.

As time goes by, many people know nothing about Gong Bao and it is no strange that they write Gong Bao Chicken into Kung Pao Chicken. This mistake goes counter against the idea of commemorating Ding Baozhen.

You may find a Chinese restaurant for this delicious dish.

Sliced Beef and Ox Offal in Chili Sauce-Chinese Food

Sliced Beef and Ox Offal in Chili Sauce, one of Chinese numbing spicy food, is originated from Sichuan Province. It looks beautiful and tastes numbing spicy and refreshing.

Sliced Beef and Ox Offal in Chili Sauce

Food Story
You may have ever heard its Chinese name, Fuqi Feipian. Fuqi means husband and wife, Feipian sliced beef and ox offal. This name is from a story. In the 1960s, a couple Guo Zhaohua and Zhang Dianmin who opened a stand at Changshun Street in Chengdu became famous for making tossed sliced beef and ox offal in sauce. Their beef slices looked bright in color and had a distinct taste from those of other vendors. Because of their delicious dish, prospering business, and harmonious husband and wife relationship, their slices were called Fuqi Feipian.

How to cook?
Then how to make this Chinese food, Sliced Beef and Ox Offal in Chili Sauce?
First, we should be fully prepared with the following Ingredients.
5,000 grams of beef and ox offal (beef, cattle scalp, tripe, beef heart, etc.);
150 grams of Sichuan pepper;
250 grams of peanuts;
500 grams of vegetable oil;
250 grams of Chinese fermented black beans;
150 grams of spring onion;
150 grams of white sesame seeds;
200 grams of dry hot pepper;
1,250 grams of soy sauce;
150 grams of chopped celery;
35 grams of star anise seeds;
100 grams of pepper powder;
35 grams of cinnamon;
100 grams of nitrate solution;
500 grams of salt;
50 grams of MSG;
100 grams of glutinous rice wine.

Then you may process the dish as follows.
First, wash the beef clean and slice them into large pieces of 500 grams. In a bowl stir together 25 grams of Sichuan pepper powder, 15 grams of star anise, 20 grams of cinnamon, 100 grams of nitrate solution and 250 grams of salt. Spread the beef piece with the mixture. Put the spread beef and water into a saucepan 12 minutes later. Boil over high heat and skim the floating foam from the surface. Then, add 10 grams of star anise, 15 grams of Sichuan pepper, 15 grams of cinnamon, and 250 grams of salt. When it boil, add 100 grams of glutinous rice wine, 150 grams of red fermented bean curd sauce and 150 grams of spring onion (in a bundle). Stew it for another 1.5 hours. Then leave it to simmer for 30 minutes. After that, turn to high heat again and boil for 15 minutes. Take the beef out and let them dry naturally. Add into the saucepan 100 grams of pepper powder, 10 grams of MSG and 250 grams of soy sauce and boil for about 10 minutes. This broth will be used later.

Second, wash the tripe with limewater to get rid of the black skin. Tear off the surface skin and stew the tripe for 1 hour. Burn off the hair on the cattle hoof and scalp. Scald them with boiling water and stew on low heat for 5 hours. For the tongue and beef heart, tear the rough skin off. Then wash them clean and stew in water for 1 hour.

Third, cut the cooked beef into 2 cm x 5 cm slices, tripe into 5 cm long slices, scalp into thin slices, and tongue and beef heart into slices.
Forth, pan-dry 100 grams of Sichuan pepper 150 grams of white sesame seeds, and some dry hot pepper until they become crisp and pound them into powder respectively. Stir-fry 250 grams of peanuts with some salt, remove the skin and smash them. Heat 500 grams of vegetable oil, and add 10 grams of star anise and 2 grams of Sichuan pepper. 10 minutes later, take the star anise and Sichuan pepper out. Add pepper powder into the oil and then pour the oil out in a container. Add 100 grams of soy sauce and mix well. Dissolve and simmer 250 grams of Chinese fermented black beans into sauce and add it to the broth. Cut 150 grams of celery into pieces.

Fifth, put the celery pieces at the bottom of the dish. Then put beef and offal on top of the celery. Pour in the mixed broth and pepper oil. At last, sprinkle peanuts, sesame seeds and Sichuan pepper powder on it.

It’s done. You may serve this popular Chinese spicy food to your family or friends. It tastes great!

What’s the Best Gift For 2012 Christmas?

Christmas is coming!
How are the Christmas gifts? If U still have no idea for it, I’d like to share U with mine! I’m going to make some delicious food for my family. Recipes are written down as below. Hope U guys like it.

1. Yoghurt Pumpkin Pie
Yoghurt Pumpkin Pie is a kind of dessert which I learnt from my grandma. It’s very delicious.

OK. U guys should prepare pumpkin, glutinous rice flour, yoghurt, bread crumbs, water, and oil. First, let’s cut the pumpkin into pieces. Small slices are better, cause’ they can be cooked faster and easier, which may save you more time as well. Second, put the pumpkin into a ceramic dish. Then, steam it for about 15 to 20 minutes until cooked. BTW, you’d better brush some oil on the dish before putting the pumpkin on it. During the steaming time, you ‘d better put a bowl of yoghurt into the freezer. After that, you may put some glutinous rice flour into the cooked pumpkin. Make sure the mix can be easily shaped. Get the frozen yoghurt and cut it into small pieces. Wrapped one yoghurt piece with the mixed glutinous pumpkin, and make a ball. Put the ball onto bread crumbs, and then you may fry it with boiling oil. And done,you make it!

2. Spinach Pancake
Spinach pancake is very nutritious, it can help in keeping a person healthy.

OK. Prepare some potatoes, carrots, spinach, flour, eggs, sugar, salt, and oil. First, cut some pieces of spinach into powder shape. Of course, use some tools to help you in cut the potato and carrots into strips. Then, put the spinach powder, some flour, water, sugar, little salt and eggs into a big bowl, and stir them into a mix. Make sure the mix is not too thin or too thick. Put some oil into the a flat pan, and put the mix into the pan. Watch it and don’t make it burnt. When the pancake is done, fry the carrot and potato strips. Spread the cooked strips onto the pancake, and roll it. Cut the roll into small ones, and then done.

Some other ideas are as follows, just for your information!
1. Scarf or gloves are good choice. It’s warm and very practical in use.
2. A nice trip to Australia, or New Zealand is a nice! It’s amazing to have a warm Christmas in cold winter day.
3. How about a Christmas party? It’s nice to spend time with family and friends. It’s an old idea while still make people happy, isn’t it?
Share with me if you have some other ideas on Christmas gift!
Ok, Merry Xmas, U guys!