As we all know, there are many delicious and popular dishes in China. But do you know that almost every dish has its own story? Let's enjoy some stories of the dishes in Sichuan.
Shredded pork with garlic sauce 鱼香肉丝
Does this dish have anything to do with fish? In fact, yuxiang is a traditional seasoning (调味料) in Sichuan. It is said that a woman was good at cooking fish. One day, when she was cooking pork, she made a mistake. She used the seasoning for fish on her pork. Surprisingly, it tasted great!
Twice-cooked pork slices in hot sauce 回锅肉
There are different stories about this dish. One says that the dish came about by accident. A man in Sichuan boiled some pork to remember his ancestors (祖先). After the ceremony (仪式), his family would like to eat the pork. He wanted to make it more delicious, so he stir-fried the pork and added salt, sauce and garlic. Later many people started to cook pork this way.
Kung Pao chicken 宫保鸡丁
People believe that the dish was named after Ding Baozhen（1820-1886）. He was an officer during the Qing Dynasty. He liked chicken that was stir-fried with chili and peanuts. And as his title was gongbao, people named the dish Kung Pao chicken.
