宫保鸡丁英文由来、做法介绍
介绍宫保鸡丁英语作文
介绍宫保鸡丁英语作文Gong Bao Chicken, also known as Kung Pao Chicken, is a popular Chinese dish that has gained international fame. 宫保鸡丁，也称宫保鸡丁，是一道备受喜爱的中国菜肴，已经在国际上赢得了声誉。
The dish is made with diced chicken, peanuts, vegetables, and chili peppers, all stir-fried in a savory and slightly spicy sauce. 这道菜由切成丁状的鸡肉、花生、蔬菜和辣椒一起在美味而略带辣味的酱汁中翻炒而成。
What makes Gong Bao Chicken unique is its combination of flavors and textures. 宫保鸡丁独特之处在于其味道和口感的完美结合。
The tender chicken, crunchy peanuts, and crisp vegetables all come together to create a dish that is both satisfying and delicious. 嫩鸡肉、脆花生和爽蔬菜的结合使这道菜肴既令人满足又美味可口。
One of the key ingredients in Gong Bao Chicken is Sichuan peppercorns, which give the dish its signature numbing and spicy flavor. 宫保鸡丁的关键配料之一是花椒，它为这道菜肴增添了其独特的麻辣口味。
The history of Gong Bao Chicken dates back to the Qing Dynasty, where it was said to be a favorite of a Qing Dynasty official named Ding Baozhen. 宫保鸡丁的历史可以追溯到清朝，据说这道菜是清朝官员丁宝桢的最爱。
宫保鸡丁做法英文作文
宫保鸡丁做法英文作文英文：Gong Bao Chicken is a famous Sichuan dish that is loved by many people. It is a perfect combination of spicy, sweet, and sour flavors. Here is the recipe for Gong Bao Chicken:Ingredients:500g chicken breast, cut into small cubes。
1 cup peanuts。
5 dried red chili peppers。
3 cloves garlic, minced。
1 inch ginger, minced。
2 green onions, chopped。
2 tbsp soy sauce。
2 tbsp rice vinegar。
2 tbsp sugar。
1 tbsp cornstarch。
1 tbsp Sichuan peppercorns。
Oil for frying。
Instructions:1. Marinate the chicken with soy sauce, rice vinegar, sugar, and cornstarch for 30 minutes.2. Heat oil in a wok or pan and fry the chicken until golden brown. Remove from the pan and set aside.3. In the same pan, add the dried chili peppers,Sichuan peppercorns, garlic, and ginger. Stir-fry for a few seconds until fragrant.4. Add the peanuts and green onions and stir-fry for another minute.5. Return the chicken to the pan and stir-fry for another minute.6. Serve hot with rice.Gong Bao Chicken is a classic Sichuan dish that is spicy, sweet, and sour. The chicken is marinated in soy sauce, rice vinegar, sugar, and cornstarch to make ittender and flavorful. The peanuts add a nice crunch to the dish, while the dried chili peppers and Sichuan peppercorns give it a spicy kick. It's a great dish to make for dinner parties or family gatherings.中文：宫保鸡丁是一道著名的川菜，深受许多人的喜爱。
宫保鸡丁-英文介绍.pptx
2020/12/16
红而不辣、辣而不
主料：鸡胸脯肉，花生米，辣椒，黄瓜 Main ingredient: chicken breast meat, peanuts, 2020/12p/16eppers, eggplant, cucumber
Sichuan cuisine often use chili(辣椒) pepper(花椒) 、 pepper(胡椒)、 fresh ginger（鲜姜）、 garlic/12/16
2020/12/16
组员： 裘涛 翁学平 王悦 任璐璐 王森 蓬 杜海璐
以上有不当之处，请大家给与批评指正， 谢谢大家！
8
etc. as ingredients
2020/12/16
Cooking methods
1.Chicken breast with a knife blade slap, cut into thumb A size small. 鸡胸肉用刀背拍一下， 切成大拇指甲大小的丁2.A tablespoon of cooking wine, a half tablespoon of edible oil, half a teaspoon of white pepper, half teaspoon of salt, starch, one teaspoon of pickled ten minutes tasty.用料酒一汤匙，食用油半汤匙，白胡椒半茶匙，盐半茶匙， 淀粉一茶匙，腌渍十分钟入味。 3.Onions and cut into sections. 葱切段。 4.The fry seventy-eight into hot under the diced chicken fried whiten. 锅里放油，七八成热下鸡丁炒变白。 5.Add dried chili, onion and a teaspoon of pepper powder, Stir flavor. 放入干辣椒，葱和一茶匙花椒粉，炒出香味。 6.Blended with feed juice, dry pine fire Scoop viscous.兑入料汁，大火炒到粘稠干松。 7.Turn off the heat, stir in peanuts can be. 关火，拌入花生米即可。
宫保鸡丁英文由来、做法介绍
• Dishes taste: hot and sour
菜品口味：酸辣 • Key technology: fried 主要工艺：炒 • The time required: 10 minutes所需时间：十分钟 • Making Difficulty: Easy 制作难 details食物材料明细
Specific production steps具体的制作步骤
Turn off the heat, stir in peanuts can be. 关火，拌入花生米即可。
谢谢观赏
附：中国特色美食地道英语翻译
一、以主料开头的翻译方法 1、介绍菜肴的主料和辅料： 公式：主料(形状)+(with)辅料 例：杏仁鸡丁chicken cubes with almond 牛肉豆腐 beef with bean curd 西红柿炒蛋 Scrambled egg with tomato 2、介绍菜肴的主料和味汁： 公式：主料(形状)+(with/in)味汁 例：芥末鸭掌duck webs with mustard sauce 葱油鸡chicken in Scallion oil 米酒鱼卷fish rolls with rice wine
三、以形状或口感开头的翻译方法 1、介绍菜肴的形状(口感)和主料、辅料 公式：形状(口感)+主料+(with)辅料 例：芝麻酥鸡crisp chicken with sesame 陈皮兔丁diced rabbit with orange peel 时蔬鸡片sliced chicken with seasonal vegetables 2、介绍菜肴的口感、烹法和主料 公式：口感+烹法+主料 例：香酥排骨crisp fried spareribs 水煮嫩鱼tender stewed fish 香煎鸡块fragrant fried chicken 3、介绍菜肴的形状(口感)、主料和味汁 公式：形状(口感)+主料+(with)味汁 例：茄汁鱼片sliced fish with tomato sauce 椒麻鸡块cutlets chicken with hot pepper 黄酒脆皮虾仁crisp shrimps with rice wine sauce
英文介绍宫保鸡丁作文
英文介绍宫保鸡丁作文英文：Gong Bao Chicken, also known as Kung Pao Chicken, is a popular dish in Chinese cuisine. It is a spicy stir-frydish made with chicken, peanuts, vegetables, and chili peppers. The dish is named after a Qing Dynasty official named Ding Baozhen, who was known as Gong Bao. It is said that he loved this dish, and it was named after him tohonor him.To make Gong Bao Chicken, you will need chicken breasts, peanuts, dried chili peppers, garlic, ginger, scallions,soy sauce, vinegar, sugar, and cornstarch. First, cut the chicken into bite-sized pieces and marinate it in soy sauce and cornstarch. Then, fry the chicken in a wok until it is cooked through. Next, stir-fry the garlic, ginger, scallions, and dried chili peppers in the wok until fragrant. Add the peanuts and stir-fry for another minute. Finally, add the chicken back into the wok and stir-frywith the vegetables and peanuts. Add soy sauce, vinegar,and sugar to taste.Gong Bao Chicken is a delicious and spicy dish that is perfect for any occasion. It is a classic Chinese dish that is enjoyed all over the world.中文：宫保鸡丁是中国菜中的一道热门菜肴，也被称为“宫爆鸡丁”。
英语作文素材介绍宫保鸡丁
Kung Pao Chicken:A Taste of TraditionalChinese CuisineKung Pao Chicken,a signature dish that has captured the hearts and palates of food lovers worldwide,is a culinary gem that reflects the essence of Chinese cooking.Originating from the fusion of Shandong,Sichuan,and Guizhou cuisines,Kung Pao Chicken has evolved into a dish that is both flavorful and unique.The dish's name is derived from Ding Baozhen,a prominent Qing dynasty official who served as the governor of Shandong and Sichuan provinces.It is said that Ding Baozhen,who had a profound interest in cooking,combined the flavors of Shandong's"Jiangbao Chicken"(a dish similar to Kung Pao Chicken)and Guizhou's spicy cuisine to create Kung Pao Chicken.The"Kung Pao"in the dish's name refers to Ding Baozhen's honorary title of"Taizi Taobao"(Imperial Guardian).The preparation of Kung Pao Chicken is a meticulous process that involves marinating chicken cubes in a blend of spices and seasonings.The chicken is then cooked to perfection,maintaining its tenderness and juiciness.The dish is further enhanced by the addition of peanuts,which are roasted to a crisp and flavorful state.The chili peppers and garlic add a fiery and pungent kick,while the scallions and ginger bring a refreshing aroma.The result is a dish that is both visually appealing and delectably delicious.The bright red peppers and green peanuts contrast beautifully with the golden chicken cubes,creating a visually stimulating presentation.The taste is a harmonious blend of sweet,sour,spicy,and savory flavors that tantalize the taste buds.Kung Pao Chicken is not just a dish;it is a cultural symbol that represents the diversity and creativity of Chinese cuisine.Its popularity has spread beyond the borders of China,becoming a favorite among food enthusiasts around the world.Whether you're dining in a traditional Chinese restaurant or cooking at home,Kung Pao Chicken is sure to be a hit at any table.。
宫保鸡丁做法英语作文
宫保鸡丁做法英语作文Kung Pao Chicken, also known as Gongbao Jiding, is a classic Sichuan dish that has gained worldwide popularity. To make this delicious stir-fry, you'll need diced chicken, peanuts, vegetables, and a savory sauce.First, marinate the chicken cubes in a mixture of soy sauce, rice wine, and cornstarch. This step ensures that the chicken remains tender and flavorful. Next, prepare the vegetables by dicing the bell peppers and onions. Roast the peanuts in a pan until they turn golden brown.In a wok or large skillet, heat some oil and stir-fry the marinated chicken until it's cooked through. Remove the chicken and set it aside. In the same wok, add more oil and sautéthe diced vegetables until they are crisp-tender. Add minced garlic, ginger, and dried red chilies to the wok, stirring quickly to release their aromatic flavors.Return the cooked chicken to the wok and pour in the prepared sauce, which typically consists of soy sauce, rice vinegar, sugar, and chicken stock. Stir-fry everything together until the sauce thickens and coats all the ingredients evenly. Finally, toss in the roasted peanuts and give the dish a final stir.Serve your Kung Pao Chicken hot over steamed rice. This spicy, nutty, and savory dish is sure to impress your family and friends with its bold flavors and tender texture.翻译:宫保鸡丁是一道源自四川的经典菜肴,如今已经在全世界范围内广受欢迎。
介绍宫爆鸡丁的英语作文
The Delicious Kung Pao ChickenKung Pao Chicken, a classic Chinese dish, is a vibrant blend of spicy, sweet, and savory flavors that刺激the taste buds and warms the heart. Originating from the Sichuan province of China, this dish has gained popularity worldwide for its unique flavor profile and delicious texture.The dish is named after the Kung Pao, a type of dried chili pepper that gives Kung Pao Chicken its signature spicy kick. Combined with other ingredients like garlic, ginger, and soy sauce, the chili peppers create a complex and flavorful sauce that coats the chicken, giving it a deep, rich taste.The main ingredient of Kung Pao Chicken is, of course, chicken. The chicken is usually cut into small cubes and stir-fried with the sauce until it's tender and juicy. Other common ingredients include bell peppers, celery, and peanuts, which add a crunchy texture and a slight sweetness to the dish.The cooking process of Kung Pao Chicken is relatively simple, but it requires attention to detail. The chicken must be cooked quickly over high heat to seal in the juices and maintain its tender texture. The sauce needs to be balanced perfectly to create the perfect blend of flavors.Once cooked, Kung Pao Chicken is served hot, often with a side of steamed rice. The rich, flavorful sauce coats the rice, enhancing its flavor and making for a satisfying meal. The beauty of Kung Pao Chicken lies in its ability to please all palates. The spicy heat of the chili peppers can be adjusted to suit one's taste, making it a dish that can be enjoyed by people of all ages and backgrounds.The history of Kung Pao Chicken is fascinating. It was created by the Qing dynasty official Ding Baozhen, who was known for his love of food and his innovative cooking techniques. He named the dish after his official rank, Kung Pao, and it quickly became a favorite among the officials and their families.Today, Kung Pao Chicken is a staple in Chinese restaurants worldwide. Its popularity has even led to variations of the dish being created, such as Kung Paoshrimp or Kung Pao tofu, showing that the dish's flavor profile is versatile and can be adapted to different ingredients.In conclusion, Kung Pao Chicken is not just a dish;it's an experience. It's a burst of flavors that takes you on a journey through the senses, a reminder of the rich cultural heritage of Chinese cuisine. Whether you're enjoying it at home or in a restaurant, Kung Pao Chicken is sure to leave a lasting impression.**宫爆鸡丁的魅力**宫爆鸡丁，这道经典的中国菜肴，以其独特的辣、甜、咸风味刺激着味蕾，温暖着人心。
中国食物英语作文宫保鸡丁
中国食物英语作文宫保鸡丁英文：As a Chinese food lover, one of my favorite dishes is 宫保鸡丁(gōng bǎo jī dīng), also known as Kung Pao Chicken. This dish is a classic Sichuan cuisine with a perfect combination of spicy, sweet, and savory flavors. The tender chicken pieces are stir-fried with peanuts, vegetables, and chili peppers, creating a mouthwatering aroma that always makes my stomach growl.The name "宫保鸡丁" comes from Ding Baozhen, a Qing Dynasty official who loved this dish. Legend has it that he enjoyed the dish so much that it was named after him. The dish has since become a staple in Chinese cuisine and is widely enjoyed both in China and around the world.The key to a good 宫保鸡丁 is the balance of flavors and textures. The chicken should be tender and juicy, with a slightly crispy exterior from the stir-frying process.The peanuts add a nice crunch, while the vegetables provide a refreshing contrast to the spiciness of the dish. The sauce, made from soy sauce, vinegar, sugar, and Sichuan peppercorns, brings everything together with its rich, complex flavors.One of the things I love about 宫保鸡丁 is its versatility. It can be made with different types of meat, such as shrimp or tofu, to cater to different dietary preferences. The level of spiciness can also be adjusted according to personal taste, making it a dish that can be enjoyed by everyone.I remember the first time I tried 宫保鸡丁 at a local Chinese restaurant. The aroma of the dish hit me as soon as it was brought to the table, and I couldn't wait to dig in. The combination of flavors was unlike anything I had ever tasted before – the heat from the chili peppers, the sweetness from the sauce, and the crunch of the peanuts created a truly unforgettable experience. From that moment on, I was hooked.中文：作为一个中国美食爱好者，我最喜欢的菜之一就是宫保鸡丁。
介绍宫爆鸡丁的英语作文
介绍宫爆鸡丁的英语作文**English Version:**"Spicy Chicken with Peanuts, also known as Kung Pao Chicken, is a world-renowned dish that originates from the Sichuan province in China.It is a dish that embodies the bold and harmonious flavors characteristic of Sichuan cuisine, with its delightful combination of spicy, sour, sweet, and salty tastes.The main ingredient of Kung Pao Chicken is diced chicken breast, which is quickly stir-fried in a wok with a variety of vegetables and seasonings.The vegetables commonly used in this dish include diced green peppers and onions, which add a delightful crunch and freshness to the dish.The sauce is where the magic happens; it is made with soy sauce, vinegar, sugar, and the all-important Sichuan peppercorns, which give the dish its distinctive numbing and spicy sensation.One of the most defining features of Kung Pao Chicken is the addition of roasted peanuts, which provide a delightful contrast in both texture and taste, adding a nutty and slightly sweet element to balance the spiciness of the dish.The dish is not only popular in China but has also gained international recognition as a symbol of Chinese cuisine.Kung Pao Chicken is loved for its vibrant flavors and its ability to showcase theculinary skills of balancing different tastes.Whether enjoyed in a local Sichuan restaurant or prepared at home, Kung Pao Chicken is a dish that never fails to delight the senses and remains a timeless classic in the realm of Chinese cooking."**中文版本：**宫保鸡丁，又称辣子鸡丁，是一道享誉世界的中华美食，起源于中国四川地区。
介绍宫保鸡丁的英语作文100词左右
Kung Pao Chicken: A Savory Symphony ofChinese CuisineIn the vast and diverse world of Chinese gastronomy, one dish that has captured the hearts and taste buds of food enthusiasts globally is Kung Pao Chicken. This delectable creation, originating from the Sichuan province, is a testament to the harmonious blend of flavors that characterizes Chinese cooking.Kung Pao Chicken, also known as Gong Bao Ji Ding, owes its name to Ding Baozhen, a governor of Sichuan during the Qing Dynasty. The story goes that he had a fondness forthis spicy, sweet, and savory dish, which eventually led to it being named in his honor. It's not just the historical background that makes this dish intriguing; it's the intricate preparation and unique combination of ingredients that set it apart.The main protagonist of the dish is boneless chicken breast, diced into uniform pieces. The chicken is first marinated in a mixture of soy sauce, Shaoxing wine, and cornstarch, ensuring a tender and juicy texture. The dish's signature heat comes from Sichuan peppercorns and dried redchili peppers, while its sweetness is derived from sugarand vinegar. Peanuts or cashews add a crunchy contrast, enhancing the dish's texture.The cooking process itself is a dance of flavors. The chicken is stir-fried until golden, then set aside. The spices, along with garlic and ginger, are then sautéed in oil, filling the kitchen with an aromatic fragrance. The chicken is re-introduced, followed by the vegetables - usually bell peppers and scallions - creating a colorful medley. The sauce, a delicate balance of sweet and sour, is added next, thickening as it simmers, coating eachingredient evenly.Kung Pao Chicken is typically served with steamed rice, allowing the flavors to meld and offering a soothing counterpoint to the dish's spiciness. It's a dish that transcends cultural boundaries, appealing to both the adventurous spice lover and those who prefer milder flavors. Its universal appeal lies in its ability to harmoniously balance the four fundamental tastes: sweet, sour, salty,and spicy.In conclusion, Kung Pao Chicken is more than just a dish; it's a culinary journey through the rich tapestry of Chinese history and culture. Each bite tells a story, a story of flavor, tradition, and innovation. So, the next time you savor a plate of Kung Pao Chicken, remember,you're not just enjoying a meal, but experiencing a piece of China's vibrant culinary heritage.。
介绍宫保鸡丁的英语作文结尾
Introduction to Kung Pao ChickenKung Pao Chicken, a beloved classic dish hailing from the rich culinary traditions of China, is a masterpiece of flavors that tantalizes the taste buds and warms the heart. This dish, with its iconic red hue and enticing aroma, has become a staple not only in Chinese restaurants worldwide but also in the hearts of food enthusiasts everywhere.Originating from Sichuan province, Kung Pao Chicken is named after Ding Baozhen, a Qing Dynasty official known by his honorary title "Kung Pao." The dish combines the tender texture of diced chicken breast with the crunch of peanuts and dried chili peppers, creating a symphony of textures that dance on the palate. The secret lies in the perfect balance of seasonings, including soy sauce for depth, vinegar for tang, sugar for a touch of sweetness, and a generous sprinkle of Sichuan peppercorns that add a subtle, tingling numbness to the mix.Preparation of Kung Pao Chicken is an art form, requiring skillful stir-frying to lock in the juiciness of the chicken while infusing it with the bold flavors of the sauce. The chicken is first marinated in a mixture of soy sauce, rice wine, and cornstarch to ensure tenderness and flavor penetration. Then, it's quickly stir-fried with a blend of aromatic ingredients like garlic, ginger, and scallions, followed by the addition of the signature chili peppers and Sichuan peppercorns. As the heat intensifies, the peanuts are tossed in, adding a delightful crunch to the dish. Finally, the sauce is poured in, and everything is cooked until the chicken is coated in a glossy, flavorful glaze.The result is a dish that is visually stunning, with its vibrant red and green hues, and aromatically alluring, with its complex blend of spices and seasonings. Each bite brings a burst of flavors that dance on the tongue, from the initial savory tang of the soy sauce and vinegar to the subtle sweetness of the sugar, followed by the fiery heat of the chili peppers and the unique, tingling sensation of the Sichuan peppercorns. The peanuts add a satisfying crunch, providing a delightful contrast to the tender chicken.Kung Pao Chicken is more than just a meal; it's a journey through the vibrant flavors of Sichuan cuisine, a testament to the ingenuity and creativity of Chinese cooks. Whether enjoyed as a main course or a side dish, Kung Pao Chicken always leaves a lasting impression, inviting diners back for more of its delightful blend of spicy, sweet, sour, and savory goodness.中文翻译：宫保鸡丁，这道源自中国丰富烹饪传统的经典菜肴，以其诱人的风味和温暖人心的力量，成为了人们的心头好。
英语作文向外国友人介绍宫保鸡丁
英语作文向外国友人介绍宫保鸡丁Introduction of Gong Bao Chicken to Foreign FriendsGong Bao Chicken, also known as Kung Pao Chicken, is a traditional Chinese dish that has gained popularity worldwide for its delicious taste and unique flavor. Originating from the Sichuan province in China, Gong Bao Chicken is a spicy and savory dish that combines diced chicken with peanuts, vegetables, and a flavorful sauce.The main ingredients of Gong Bao Chicken include diced chicken breast, dried red chilies, Sichuan peppercorns, peanuts, and a sauce made with soy sauce, vinegar, sugar, and cornstarch. The dish is typically stir-fried in a wok, giving it a crispy texture and bold flavor. The combination of spicy chilies, numbing Sichuan peppercorns, and crunchy peanuts creates a harmonious balance of flavors that is both addictive and satisfying.One of the key ingredients in Gong Bao Chicken is the Sichuan peppercorns, which have a unique numbing and tingling sensation that adds depth and complexity to the dish. The dried red chilies provide a fiery kick, while the peanuts add a crunchy texture and nutty flavor. The sauce, made with soy sauce, vinegar,sugar, and cornstarch, helps to enhance the overall taste of the dish and give it a glossy finish.Gong Bao Chicken is a versatile dish that can be customized to suit individual preferences. Some variations of the dish include adding additional vegetables such as bell peppers, onions, and zucchini, or substituting the chicken with other proteins like shrimp or tofu. The dish can also be made less spicy by reducing the amount of dried red chilies or Sichuan peppercorns.In Chinese culture, Gong Bao Chicken is a popular dish that is often served during special occasions and celebrations. It is a symbol of good luck and prosperity, as the dish is believed to bring happiness and wealth to those who eat it. In Western countries, Gong Bao Chicken has become a staple in Chinese restaurants and is enjoyed by people of all ages.Overall, Gong Bao Chicken is a delicious and satisfying dish that offers a unique blend of flavors and textures. Whether you are a fan of spicy food or looking to explore traditional Chinese cuisine, Gong Bao Chicken is a must-try dish that will leave you craving for more. So next time you visit a Chinese restaurant, be sure to order a plate of Gong Bao Chicken and experience the rich culinary heritage of China.。
美食介绍宫保鸡丁的作文
美食介绍宫保鸡丁的作文Gong Bao Chicken, a traditional Chinese dish, is a delightful combination of tender chicken, crunchy peanuts, and savory peppers, all engulfed in a delectable sauce.宫保鸡丁是一道传统的中国菜肴，是嫩鸡肉，香脆的花生和美味的辣椒的完美结合。
The origins of Gong Bao Chicken can be traced back to the Qing Dynasty, where it was created by Ding Baozhen, a governor of Sichuan province. 宫保鸡丁的起源可以追溯到清朝，它是由四川省的一位官员丁宝桢创造的。
The dish has since become a beloved staple in Sichuan cuisine and can be found throughout China and beyond. 这道菜已经成为四川菜肴中深受喜爱的菜品，并且可以在中国境内外找到。
One of the key components of Gong Bao Chicken is the use of Sichuan peppercorns, which give the dish its distinctive numbing and spicy flavor. 宫保鸡丁的一个关键成分是使用了花椒，这赋予了这道菜独特的麻辣风味。
The dish is typically prepared by stir-frying diced chicken with peanuts, chili peppers, and various vegetables in a wok, and then drenched in a flavorful sauce made from soy sauce, rice vinegar, sugar, and spices. 这道菜通常是通过在锅中炒鸡丁、花生、辣椒和各种蔬菜，然后浇上由酱油、米醋、糖和香料制成的美味酱汁而制作的。
英语作文向外国友人介绍宫保鸡丁
The Delicious Kung Pao Chicken: A Taste ofChinese Culinary ArtIn the vast and diverse cuisine of China, Kung Pao Chicken stands out as a timeless delicacy that captivates the taste buds of both locals and foreigners alike. This dish, originating from the Sichuan province, is a prime example of the rich flavors and unique cooking techniques that define Chinese food.The name "Kung Pao" is derived from the official rank of "Kung Pao," which was once held by Ding Baozhen, a famous official and food lover in Qing Dynasty. This dish is said to have been created in his honor, combining his love for spicy food with the delectable flavors of chicken and peanuts.The preparation of Kung Pao Chicken is both artful and precise. The main ingredients are diced chicken breast, dried chili peppers, and fried peanuts. The dish is cooked in a sizzling wok, where the chicken is stir-fried to perfection with a blend of spices and seasonings. The dried chili peppers add a punch of heat, while the peanuts contribute a subtle nutty flavor. The resulting dish is avibrant blend of colors, with the red and green peppers adding a pop of color to the white chicken and yellow peanuts.The taste of Kung Pao Chicken is a symphony of flavors. The chicken is tender and juicy, coated in a savory sauce that is both spicy and sweet. The chili peppers add a layer of heat that complements the rich, umami-packed sauce, while the peanuts provide a satisfying crunch. The overall effect is a dish that is both exciting and comforting, a perfect blend of heat, sweetness, and umami.The history of Kung Pao Chicken is as fascinating as the dish itself. It is said that during the Qing Dynasty, the dish was a favorite of the imperial court, where chefs would compete to create the most delicious version. Over time, Kung Pao Chicken made its way into the homes of commoners and became a staple of Chinese cuisine.Today, Kung Pao Chicken is enjoyed worldwide, a testament to the appeal of Chinese cuisine. It is a dish that bridges cultural divides, connecting people through the universal language of food. Whether you are in China or abroad, a taste of Kung Pao Chicken is a taste of home, areminder of the rich cultural heritage and culinarydiversity that defines Chinese food.**宫保鸡丁：中华美食的艺术品味**在中国丰富多彩的菜肴中，宫保鸡丁凭借其独特的魅力，成为一道能够征服本地人和外国人味蕾的永恒佳肴。
gong bao chicken课文
【序号一】概述宫保鸡丁的由来宫保鸡丁是我国传统的川菜之一，以其麻辣鲜香的口味而闻名。
它起源于四川地区，是川菜中的经典之作。
宫保鸡丁的名字来源于清朝宫廷中的一位厨师，据说这位厨师因擅长制作这道菜而被称为“宫保”，所以这道菜也以他的名字命名。
宫保鸡丁在我国乃至全世界都有很高的知名度，是我国饮食文化中的一大代表。
【序号二】宫保鸡丁的制作方法宫保鸡丁的制作方法并不复杂，但需要掌握一些技巧和配料。
需要准备好鸡肉、花生、青瓜、干辣椒等食材。
然后将鸡肉切成丁状，通过先腌制后炒制来保持鸡肉的嫩滑和口感。
在烹饪过程中，需要根据个人口味加入适量的干辣椒和花生，使得宫保鸡丁味道更加浓厚。
出锅时可以撒上一些葱花提升菜品的香气。
【序号三】宫保鸡丁的营养价值宫保鸡丁以鸡肉为主要食材，搭配花生和青瓜等配菜，营养丰富。
鸡肉富含蛋白质，对人体生长和修复组织有益；花生含有丰富的不饱和脂肪酸和维生素E，有助于维护心血管健康；青瓜则富含水分和微量元素，有助于补充身体所需的营养物质。
宫保鸡丁不仅具有鲜美的口感，更是一道健康营养的美食。
【序号四】宫保鸡丁的文化内涵宫保鸡丁作为我国传统的川菜之一，承载着丰富的文化内涵。
宫保鸡丁的麻辣口味代表着川菜的饮食特色，反映了川菜的浓厚地方风味。
宫保鸡丁的历史渊源可以联想到清朝时期宫廷饮食文化，具有一定的历史意义。
作为我国饮食文化的一部分，宫保鸡丁在传承和发展中不断融入创新元素，成为了我国餐桌上的一张名片。
【序号五】宫保鸡丁的国际影响随着我国餐饮文化在国际上的传播，宫保鸡丁也逐渐被世界各地的人们所喜爱。
在一些国际大都市，可以找到很多餐厅都会提供宫保鸡丁这道菜品。
宫保鸡丁以其麻辣鲜香的口味征服了许多国际食客的味蕾，成为了我国饮食文化在国际上的一张名片，展现了我国传统美食的魅力。
【序号六】结语宫保鸡丁作为我国传统川菜之一，不仅是一道美味佳肴，更蕴含着丰富的文化内涵。
它以其麻辣鲜香的口味征服了无数食客的味蕾，展现了我国饮食文化在国际上的魅力。
宫保鸡丁的英文介绍
Who know the past history of diced chicken with chili pepper?
• On the origins of diced chicken with chili pepper, Ding Baozhen generally considered relevant. When ding Baozhen was young, He accidentally fell into the water, and he was saved by a family living near the river. later, he succeed being an officer and he recalled the matter. then he went to thank that family. The family cook the dish for him, he ate and felt the taste good .the dish was widely promoted, and this is the true origin of the dish.
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09历41 09024005 王雪峰
Tear the challis into pieces, then soak them in hot water for 30 minutes. Drain, then pull apart into pieces. Peel the red onion. Cut it in half through the middle, then cut each half in fourths. Pull apart the sections. If you're using a bell pepper as I do, seed and chop it here and put it on the plate with the onion. Heat the wok until very hot (add the 2 T. oil if you velvet the chicken in water). Add the garlic and ginger to the oil, stir for 15 seconds, then add the challis and stir for a minute or two. Add the onions and continue to stir and flip for another minute. Add the chicken, peanuts, and seasoning and cook for a minute. Serve.
宫保鸡丁高中英语作文
宫保鸡丁高中英语作文Kung Pao Chicken is a popular Chinese dish consisting of diced chicken, peanuts, vegetables, and chili peppers. Its unique blend of savory, spicy, and slightly sweet flavors makes it a favorite among diners worldwide. In this essay, we will explore the history, ingredients, cooking methods, and cultural significance of Kung Pao Chicken.The Origins of Kung Pao ChickenKung Pao Chicken is believed to have originated in the Sichuan province of China during the Qing Dynasty. The dish was named after Ding Baozhen, a Qing Dynasty official who held the title of Gong Bao, hence the name "Kung Pao." Legend has it that Ding Baozhen was a gourmet who enjoyed experimenting with different ingredients, and he created this dish by combining diced chicken with peanuts, vegetables, and chili peppers. Over time, Kung Pao Chicken became a popular dish in Chinese cuisine and was eventually introduced to the rest of the world.Ingredients and PreparationThe key ingredients in Kung Pao Chicken are diced chicken, peanuts, dried chili peppers, and vegetables such as bell peppers, onions, and zucchini. The dish is typically seasoned with amixture of soy sauce, vinegar, sugar, and Sichuan peppercorns, which give it its signature spicy and tangy flavor. To prepare Kung Pao Chicken, the diced chicken is marinated in a mixture of soy sauce and cornstarch before stir-frying it in a wok with the vegetables, peanuts, and chili peppers. The dish is then garnished with green onions and served hot over steamed rice.Cultural SignificanceKung Pao Chicken holds a special place in Chinese cuisine as a symbol of good luck, prosperity, and happiness. The dish is often served during festive occasions such as Chinese New Year and weddings to bring good fortune to those who eat it. In addition, Kung Pao Chicken has become a popular menu item in Chinese restaurants around the world, introducing people from different cultures to the rich flavors and culinary traditions of China. By enjoying Kung Pao Chicken, diners can experience a taste of Chinese culture and history.In conclusion, Kung Pao Chicken is a delicious and flavorful dish with a rich history and cultural significance. Its blend of savory, spicy, and slightly sweet flavors makes it a favorite among diners of all ages. Whether enjoyed at a traditional Chinese feast or in a modern restaurant, Kung Pao Chickencontinues to delight taste buds and bring people together in celebration of good food and good company.。
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Specific production steps具体的制作步骤
Raw materials is shown in Figure. 原料图如图。 Chicken breast with a knife blade slap, cut into thumb A size small. 鸡胸肉用刀背拍一下， 切成大拇指甲大小的丁。
• chicken breast amount • green onions amount • fried peanuts amount • chili paragraph amount • crushed garlic amount • chicken essence amount • water starch amount • pepper powder amount • ginger amount • White pepper amount • cooking wine amount • A tablespoon of soy sauce • Two teaspoons dark soy sauce • a tablespoon of balsamic vinegar • sugar half teaspoon • one-third teaspoon of salt 鸡胸肉 大葱 油炸花生米 辣椒段 蒜泥 鸡精 水淀粉 花椒粉 姜汁 白胡椒 料酒 生抽 老抽 香醋 糖 盐 适量 适量 适量 适量 适量 适量 适量 适量 适量 适量 适量 一汤匙 两茶匙 一汤匙 半茶匙 三分之一茶匙
四、以人名或地名开头的翻译方法 1、介绍菜肴的创始人(发源地)和主料 公式：人名(地名)+主料 例：麻婆豆腐Ma Po bean curd 四川水饺Sichuan boiled dumpling 2、介绍菜肴的创始人(发源地)、烹法和主料 公式：人名(地名)+烹法+主料 例：东坡煨肘DongPo stewed pork joint 北京烤鸭Beijing Roast Duck 在中餐菜名翻译成英文的过程中，可以采用 多种不同的方法，而且每一道菜都可以从 不同的角度入手进行翻译。例如， 川菜中的"宫保鸡丁"这道菜就有以下几种译法： 1.sauteed chicken cubes with peanuts 2.Gongbao chicken cubes 3. diced chicken with chili and peanuts
Kung Pao Chicken （ 宫 保 鸡 丁 ）
姓名:王 X X 专业:发酵工程
China Makes "Kung Pao Chicken" Official for Olympics
• According to one widely repeated story, the Chinese name of "kung pao chicken" comes from the name of an imperial official who was fed the dish during an inspection tour. 中国一个广为流传的故事称，“宫保鸡丁”名字 的由来，与昔日的一名巡抚有关。 • For more information, please refer to the following URL: 详细信息请参考以下网址：食品科技网
二、以烹制方法开头的翻译方法 1、介绍菜肴的烹法和主料： 公式：烹法+主料(形状) 例：软炸里脊soft-fried pork fillet 烤乳猪roast suckling pig 炒鳝片Stir-fried eel slices 2、介绍菜肴的烹法和主料、辅料 公式：烹法+主料(形状)+(with)辅料 仔姜烧鸡条braised chicken fillet with tender ginger 3、介绍菜肴的烹法、主料和味汁： 公式：烹法+主料(形状)+(with/in)味汁 例：红烧牛肉braised beef with brown sauce 鱼香肉丝fried shredded pork with sweet and sour sauce 清炖猪蹄stewed pig hoof in clean soup
谢谢观赏
附：中国特色美食地道英语翻译
一、以主料开头的翻译方法 1、介绍菜肴)辅料 例：杏仁鸡丁chicken cubes with almond 牛肉豆腐 beef with bean curd 西红柿炒蛋 Scrambled egg with tomato 2、介绍菜肴的主料和味汁： 公式：主料(形状)+(with/in)味汁 例：芥末鸭掌duck webs with mustard sauce 葱油鸡chicken in Scallion oil 米酒鱼卷fish rolls with rice wine
This dish is Sichuan taste traditional dishes此菜为黔 味传统名菜 Red instead of hot, spicy but not fierce,fleshy slip brittle. 红而不辣、辣而不猛、肉质 滑脆 Specifically, we talk about how to make this dish. 我们具体讲一下如何做这道菜。
三、以形状或口感开头的翻译方法 1、介绍菜肴的形状(口感)和主料、辅料 公式：形状(口感)+主料+(with)辅料 例：芝麻酥鸡crisp chicken with sesame 陈皮兔丁diced rabbit with orange peel 时蔬鸡片sliced chicken with seasonal vegetables 2、介绍菜肴的口感、烹法和主料 公式：口感+烹法+主料 例：香酥排骨crisp fried spareribs 水煮嫩鱼tender stewed fish 香煎鸡块fragrant fried chicken 3、介绍菜肴的形状(口感)、主料和味汁 公式：形状(口感)+主料+(with)味汁 例：茄汁鱼片sliced fish with tomato sauce 椒麻鸡块cutlets chicken with hot pepper 黄酒脆皮虾仁crisp shrimps with rice wine sauce
• Dishes taste: hot and sour
菜品口味：酸辣 • Key technology: fried 主要工艺：炒 • The time required: 10 minutes所需时间：十分钟 • Making Difficulty: Easy 制作难度：简单
food ingredients details食物材料明细
The fry seventy-eight into hot under the diced chicken fried whiten. 锅里放油，七八成热下鸡 丁炒变白。 Add dried chili, onion and a teaspoon of pepper powder, Stir flavor. 放入干辣椒，葱和一茶匙 花椒粉，炒出香味。
A tablespoon of cooking wine, a half tablespoon of edible oil, half a teaspoon of white pepper, half teaspoon of salt, starch, one teaspoon of pickled ten minutes tasty. 用料酒一汤匙，食用油半汤 匙，白胡椒半茶匙，盐半茶 匙，淀粉一茶匙，腌渍十分 钟入味。 Onions and cut into sections. 葱切段。
Blended with feed juice, dry pine fire Scoop viscous. 兑入料汁，大火炒到粘稠干 松。
Turn off the heat, stir in peanuts can be. 关火，拌入花生米即可。
Chinese food culture broad and profound, and I am pleased to share with you some of them. 中国饮食文化博大精深，我很高兴和大家分 享其中的一部分。