[History and Culture] Sichuan historical celebrities and food (5) Ding Baozheng -Gongbao Chicken Ding Chuan San Provincial Xu Jingguo

Sichuan historical celebrities and food

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Ding Baozhen -Gongbao Chicken Ding Chuan San Province

Ding Baozheng (1820-1886), the word is immature, native of Niuchang Town, Pingyuan (now Pingjin County, Bijie City, Guizhou Province), a famous minister in the late Qing Dynasty. In the three years of Xianfeng (1853), the 33 -year -old Ding Baozheng took the junior scholar. Since then, he has successively served as the Ji Jishi and edited by the Hanlin Academy. The twelve years of Guangxu (1886) died at the age of 66. The court gave the prince Taibao, the nickname "Wencheng", entered the sacrifice of Xianliang Temple, and sacrificed a temple in Shandong, Sichuan, and Guizhou.

Ding Baozheng was responsible for the responsibility of the official, honesty and honesty, and was committed to reporting to the country to love the people. He had successfully controlled the Yellow River water and preparations, prepared the Bohai Coastal Defense, founded the Shandong Machinery Bureau and the Sichuan Machinery Bureau, renovated Dujiangyan, and planned Southwest Defense. Essence

It is rumored that the famous cuisine "Gongbao Chicken Ding" is also related to Ding Baozheng. It is also circulating in Sichuan, Guizhou and Shandong. The story of the birth and name of "Gongbao Chicken" was circulated at least two versions in the folk.

Ding Baozheng statue

The first version was Ding Baozhen's family kitchen accidentally invented the dish. Ding Baozheng is from Pingyuan (now Weijin County) in Guizhou. He is still in the middle of his scholars and still maintains a simple life style. According to legend, one day, he went out to do business. In the evening, he returned home with a few friends. Several people were hungry. Dingfu chef was ordered to prepare for the meals. In a hurry, he now seized chickens, spicy, peanuts, etc. Sample ingredients, quickly make a dish in a stir -fry method to make it to everyone. Everyone praised it after eating, so Ding Baozhen instructed the chef to remember the practice of this dish and entered it into the recipe at home as one of the main dishes for the guests.

Another version of the story is that Ding Baozhen returned to his hometown and provincial relatives. At the banquet, a green pepper fried chicken was loved by Ding Baozhen. Therefore, he asked the name of the dish, and his friend randomly responded that the dish was made for Lord Gongbao and can be called "Gongbao Chicken". Ding Baozhen was very happy to listen to it. Since then, the "Gong Baoji Ding" dishes have spread, and they are widely popular.

Later, Ding Baozhen went to Shandong as a governor. Dingfu banquet also used this "Gongbao Chicken Ding". In Shandong, this dish was also appreciated by guests. In the second year of Guangxu (1876), Ding Baozhen was transferred to the Governor of Sichuan. His family also brought this dish to Sichuan, and Dingfu often took this dish as a banquet. However, the practice of this dish in Sichuan is different from the practice in Shandong. Because Sichuan lacks sweet noodle sauce, but it is rich in Douban spicy sauce, this dish has changed slightly in Sichuan. Sweet sauce is replaced with Douban spicy sauce, and it adds sugar to the flavor. Dingfu's dish is also talked about by guests. Later, Gongbao Chicken swept Rongcheng and even Sichuan, becoming a famous dish that ordinary people love to eat.

Regarding the name of this dish, the famous Sichuan scholar Li Yiren described in the novel "Big Wave": "Sichuan Governor Ding Baozheng was originally from Guizhou, and when he was the governor of Sichuan, he still nostalgic for the oil and coal (fried) of his hometown" "Oil and coal (fried) spicy chicken" should be the first dish name of "Gongbao Chicken" in Guizhou.

There is also a saying about this dish: Ding Baozhen came to Sichuan, Daxing Water Conservancy, the people felt their virtues, and the fried chicken who presented his favorite food was called "Gongbao Chicken Ding". There is also a saying: During once, Ding Baozheng accidentally dine in a small restaurant during a private visit to Sichuan micro -service. He ate a dish with peanut rice fried spicy chicken, which was very delicious, so the chef at home imitated, and the chef was "Gong Baoji Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Ding "name.

No matter which version of the story, the name of this dish is related to the honorary title "Prince Etherbao" received by Ding Baozheng. Ding Baozheng died in office in the twelve years of Guangxu (1886) in the twelve years of Guangxu. In order to recognize his achievements, the court recovered his "Prince Emperor Bao". This title was one of the "Gongbao", so this dish Named "Gongbao Chicken Ding".

After Ding Baozheng's death, the "Gong Baoji Ding" approach was refined by the Kawa cuisine chef, and the materials were more particular. This vegetable oil is not greasy, spicy but not fierce. It is suitable for both wine and rice. Coupled with Ding Baozheng's fame, it soon became famous in the country and became a member of the "national cuisine". Because this dish is too wide, there are many different practices in various places, and even the "Gongbao Meat Ding" that has evolved into meat into meat. After the palace chicken was passed on to the West, the Westerners also improved some of them according to their tastes, making it a "Western Gongbao Chicken Ding" in line with Western taste. Because Ding Baozhen is from Guizhou, there is a saying in Guizhou "there is no palace to protect chickens, and it is not a Guizhou taste". He has worked in Shandong and Sichuan. This dish is a famous product in the local cuisine. This dispute has also become a major feature of "Gongbao Chicken Ding" different from other famous dishes.

Reference materials:

1. Zhang Shuanglin, "Chinese Food Story", Beijing: China Social Press, 2008.

2. Lu Yongchao, "Wandani Tan", Beijing: People's Daily Press, 2006.

3. Editor -in -chief of Yuan Hongye and Li Ronghui, "Chinese Cooking", Jinan: Shandong Science and Technology Publishing House, 1992.

Source: Sichuan Provincial Local House Work Office

Author: Xu Jingguo (Office of Wuhou District, Chengdu)

Supply: Local Chronicle of Wuhou District, Chengdu City

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