Kung pao chicken, known by most fans as a Sichuan dish, has a
much-debated origin within China. One popular theory is that Ding
Baozhen, a Qing Dynasty governor in Sichuan province, tried it at a
Sichuan restaurant and liked it so much that the dish was named after
his official title, Gong Bao (which became “Kung Pao” in English).
Others, however, dispute its origin in Sichuan, claiming the governor
brought it from his childhood home in Guizhou province. Whichever the
case, the important thing is that this highly addictive stir-fried
chicken continues to be one of the most popular Chinese dishes in China
as well as America.
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