Kung Pao Chicken
Kung Pao Chicken is a famous Sichuan dish known both at home and abroad. Its origin is related to Ding Baozhen, an official of the Qing Dynasty. Ding Baozhen was once granted the title of "Junior Guardian of the Crown Prince" and was known as "Ding Gongbao". It is said that he loved this dish very much, hence the name "Kung Pao Chicken". This dish is famous for its unique "spicy and lychee flavor".
Restaurant Recommendations
Furonghuang Sichuan Cuisine
This long-established Sichuan restaurant in Chengdu always has long queues and has been selected for the Michelin Bib Gourmand list for many consecutive years. His Kung Pao Chicken perfectly embodies the flavor of lychee—a very balanced sweet and sour taste with a prominent spicy kick.
Xuanxuan Courtyard
Hidden deep in Chengdu's Kuanzhai Alley and housed in a century-old courtyard, it is one of the few high-end restaurants in Chengdu where you can enjoy traditional Sichuan cuisine.
Songyunze
This restaurant represents high-end Sichuan cuisine in Chengdu, specializing in banquet-style Sichuan dishes. Their Kung Pao Chicken is a dish that requires meticulous preparation and skill.
