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Kung Po Style

Kung Po style is a classic of Szechuan cuisine. Its origin lies in the southwestern Chinese province of Szechuan. The dish is named after Ding Baozhen (1820-1886), a late Qing Dynasty official. Born in Guizhou, Ding served as governor of Shandong Province and later as governor of Szechuan Province. His title was Kung Po - Palace Guardian. The name "Kung Po Chicken" is derived from his title.

The dish is often available as Kung Po, but as with most Chinese dishes, the original version is a much more interesting taste experience.

The province of Szechuan is also called the "rice bowl of China". Nowhere in China is the variety of flavors greater than here. One loves sweet, sour, bitter and above all spicy tastes, preferably all combined in one dish. Next to Hunan cuisine, Szechuan cuisine is the most spicy in China. It is the only cuisine that often combines all available sources of spiciness in one dish. Pepper, chillies, chili paste, chili oil - you won't find that anywhere else.



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