论文CourtlyChicken是关于CourtlyChicken方面的的相关大学硕士和相关本科毕业论文以及相关chicken论文开题报告范文和职称论文写作参考文献资料下载。
Stroll into any local Chinese takeaway and it’s a near guarantee they’ll have kung pao chicken on a long menu of deepfried, carmel-soaked pretensions to authenticity.
This dish, which perhaps has as many international variations as any single regional specialty, has been raised to a near mystic level in the Chinese culinary pantheon. Indeed, it is often among the first signatures of that great cuisine to be served to Americans abroad. Some even consider kung pao the litmus test of a chef’s ability to create real Chinese food.
Originally a Sichuanese recreation of a specialty from ethnically diverse and spice-loving Guizhou province, ask a Chinese chef – the type who actually grew up in China – to try a bite of the kung pao they’re serving at Panda Express, and at best you’ll get a grimace of confusion. The gloopy, saccharine glaze coating strips of deep-fried chicken breast is completely unlike the piquant, toothsome sauce that drenches the diced chicken and peanuts that are the two signature ingredients of a classic kung pao. Even more damningly, the uniquely mouth-numbing aroma of Sichuan pepper, an essential component of the Chinese incarnation, is nowhere to be found.
For the better part of the twentieth century, Sichuan peppercorns （actually a citrus rather than a pepper） were banned from import to the United States out of fear they would spread a bacterial plant disease to native flora. Chefs made do without the signature tingling, numbing notes that define Sichuan cuisine on its home turf, and thus black Indian pepper, dried chili and even orange juice were employed in an attempt to recreate Sichuanese flavors in kung pao.
In China, gongbao jiding, as it’s called in Mandarin, can be found everywhere from fine dining establishments to worker’s canteens. It’s name stands out on the mainland, where many formerly poetically-named dishes had their pretensions erased since the Revolution, making menus read like ingredients lists. Kung pao chicken has the rare honor of having its origin story reflected in its now-restored appellation, adding further spice to its heady aroma.
All accounts of the antecedents of kung pao chicken involve the former governor of Sichuan, Ding Baozhen （1820-1886）. Yet exactly what he has to do with the dish isn’t clear. Some say his private chef brought it over from the governor’s home province of Guizhou. Other stories claim the dish was invented as a result of the governor’s bad teeth – typically, chicken in China is served on-the-bone, but in kung pao it is only present in the form of succulent chunks of gristleless meat.
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