Gong bao diced pork

Public reference · Home adaptation Gong bao is one of the few Sichuan dishes named after a person — generally recorded as Ding Baozhen, hence also called “Ding's dish” — though accounts of its origin differ and this entry adopts none of them. The local-history account lists it with white-oil lanpian and shredded pork with yellow chives as the three stir-fries, which tells you that on a feast otherwise built on steamed and braised dishes, gong bao diced pork is what fills that position. Two technical points carry the dish: the peanuts are fried separately and folded in at the very end so they do not soften in the sauce, and the kung pao sauce is whisked in advance and poured in at the end rather than seasoned bit by bit during the stir-fry. Both are written into the steps here. This version takes only the public technique and does not claim any jiudouwan-specific formula. **The seat record names the dish but not the method, and the name varies**: the local-history account lists “宫保肉丁” among the stir-fries, while the encyclopedia's representative jiudouwan list has “宮保雞丁”. This version takes the pork version, per the seat record. The encyclopedia entry for gong bao diced pork gives its English name as Kung Pao chicken while its own contents are the pork version (150 g lean pork, 150 g peanuts), and this version is built on that entry's ingredients and five steps, with no exclusive correspondence to jiudouwan. **Egg in the coating is counted as an allergen**: the cited method coats the pork with half an egg, kept here and declared. **Peanut is an explicit allergen**: the dish uses peanuts, listed separately in the allergen note. **One addition, stated**: the cited method mentions cucumber and carrot dice for colour; kept here and noted as an addition that can be omitted. **Quantities are editorial and untested**: 300 g lean pork and 80 g peanuts are scaled to four servings from a small original; not kitchen-tested. **Technique only, no therapeutic claims**: the cited entry's nutrition section says only “nutritious”; nothing is added. **Contains peanut** — a main ingredient in this dish, at the order of 150 g, and peanut is a major allergen. Do not eat if allergic; those sensitive to cross-reaction with peanut products should also take care. Choose sound peanuts with no mould spots or rancid smell; mouldy peanuts carry aflatoxin and must not be eaten. Also contains egg (half, in the coating), soy (light soy) and wheat (cooking wine). Contains meat; not a vegetarian dish. 阿坝州地方志办公室：传统川菜“九斗碗”（发布 2013-08-09） — Menu source 1. It records jiudouwan as also called tianxi and san-zheng-jiukou-xi; the three steamed dishes as rice-flour pork, savory and sweet shaobai (jiasha rou); the braises as braised or steamed pork elbow, pork with bamboo shoots, mixed braise (shaoshijin), re-cooked chicken and fish with chili-bean paste; the cold dishes as white-oil lanpian, gong bao diced pork and shredded pork with yellow chives; the stir-fries as bamboo shoots fried in lard, gong bao diced pork and shredded pork with yellow chives; the stew as stewed tuotuosu pork; spinach and flash-fried cabbage as table fillers. It also records that a feast without the three steamed dishes is not a feast, that each bowl holds eight slices of pork, and the serving order of cold dishes, steamed dishes, stir-fries, braises, stews and soup. https://dfzb.abazhou.gov.cn/abzdfsbgs/c104049/201308/e7ab6e8e28a04dc9836c6b82d420b5c9.shtml 中文百科全書：九斗碗（又称坝坝宴、九大碗） — Menu source 2. It records jiudouwan as a Sichuan feast whose “dou” means a large vessel in Sichuan speech, with nine bowls as a minimum and versions of seven or eleven; its contents as home-style dishes made from whatever chicken, duck, fish, pork, eggs and seasonal vegetables the household has, listing gong bao diced chicken and shredded pork with yellow chives as representative dishes, served in farmyards on improvised stoves. https://newton.com.tw/wiki/%E4%B9%9D%E6%96%97%E7%A2%97/2750801 中文百科全書：宮保肉丁 — Core method: the entry classes the dish as Sichuan, “numbing, spicy, savoury with a slight sweet-sour note”, and notes that if time allows the peanuts are soaked, skinned and refried for a richer colour. Ingredients: 150 g lean pork, 150 g peanuts, with 8 g soy, 3 g wine, 3 g vinegar, 2 g salt, 1 g MSG, 10 g sugar, 25 g chilli, 10 g peppercorn, 1 g chilli flakes, 3 g starch, half an egg, 5 g scallion, 4 g ginger, 2 g garlic and 50 g oil. Method: (1) Cut the pork into 1.2 cm dice and coat with 2 g soy, 1 g wine, 1 g starch and half an egg. (2) Split the scallion into 0.8 cm lengths, slice the ginger to 0.8 cm squares about 0.1 cm thick, slice the garlic lengthways. (3) Add 10 g oil and dry-fry the peanuts over medium heat until cooked and crisp — never scorched — and set aside; dice a cucumber and half a carrot. (4) Whisk the scallion, ginger, garlic, soy, wine, vinegar, salt, MSG, sugar and starch into a sauce. (5) Add 40 g oil and fry the peppercorn and chilli until the peppercorn is black and the chilli purple, add the pork, then the chilli flakes to bloom red oil; once the pork is done add the carrot and cucumber, pour in the sauce, toss, and finally fold in the peanuts. https://newton.com.tw/wiki/%E5%AE%AE%E4%BF%9D%E8%82%89%E4%B8%81 FDA: Food Allergies — Basis for declaring peanut, egg, soy, wheat and sesame allergens. https://www.fda.gov/food/food-labeling-nutrition/food-allergies AI-generated illustration; not kitchen-tested.

Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.