Kung Pao Chicken (宫保鸡丁) probably is one of the most famous dishes from Sichuan Cusine and also one of the most popular dishes in Chinese restaurants around the globe. Kung Pao Chicken was invented by a high-level official named Ding Bao Zhen in Qing Dynasty about 300 years ago. The dish was named after his official title Kung Pao.Due to the popularity of the dishes, Kung Pao Chicken has many variations as it's been revised according to local preference. Below is the recipe of authentic Kung Pao Chicken in Sichuan Cuisine.
Mongolian Beef is a recipe that I’ve been cooking for clients for many years for a number of reasons. One, people love anything that tastes like Chinese takeout. Two, the sweet flavor of the dark brown sugar mixed with the salty soy sauce and the strong ginger and garlic is incredibly addicting and three you get to enjoy it over a mountain of steamed rice, which if you are anything like me is your happy place
Peking duck is a dish from Beijing (Peking) that has been prepared since the imperial era. The meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with spring onion, cucumber and sweet bean sauce with pancakes rolled around the fillings. Sometimes pickled radish is also inside, and other sauces (like hoisin sauce) can be used