宫保鸡丁英文来源

1，炒河粉，Sautéed Rice Noodles

炒河粉是广东省广州市著名的传统风味小吃，属于广州小吃，后来传至广东各地。制作原料有河粉、猪肉 、鸡蛋、各种青菜 等。

2，宫保鸡丁，Kung Pao Chicken

宫保鸡丁，是一道闻名中外的特色传统名菜。鲁菜、川菜、贵州菜中都有收录，原料、做法有差别。该菜式的起源与鲁菜中的酱爆鸡丁，和贵州菜的胡辣子鸡丁有关。

3，糖醋里脊，Sweet and sour fillet

糖醋里脊是经典传统名菜之一，以猪里脊肉为主材，配以面粉、淀粉、醋等佐料，酸甜可口，让人食欲大开。在浙菜、鲁菜、川菜、淮扬菜、粤菜里均有此菜。2018年9月10日，“中国菜”在河南省正式发布。糖醋里脊被评为山东十大经典名菜。

4，春卷，Spring rolls

春卷，又称春饼、春盘、薄饼。是中国民间节日的一种传统食品，流行于中国各地，在江南等地尤盛。在中国南方，过春节不吃饺子，吃春卷和芝麻汤圆。

5，饺子，dumpling

饺子，是中国传统食物。饺子源于古代的角子。饺子原名“娇耳”，是我国南阳人医圣张仲景首先发明的，距今已有一千八百多年的历史了。是深受中国人民喜爱的传统特色食品，又称水饺，是中国民间的主食和地方小吃，也是年节食品。

参考资料来源：百度百科-饺子

参考资料来源：百度百科-春卷

参考资料来源：百度百科-糖醋里脊

参考资料来源：百度百科-宫保鸡丁

参考资料来源：百度百科-炒河粉

What are the delicious foods in China?蒸饺 steamed dumpling水饺 boiled dumpling with Chinese chive 米粉蒸牛肉 steamed beef with glutinous rice flour黄焖鸡块 braised chicken chips with brown sauce鸡茸燕窝 braised bird‘s nest with minced chicken小笼蒸包steamed stuffed bun by small bamboo food steamer

hi:the following is the translation of that cuisine:The sliced chicken with pepper in brown sauces is a traditional dish in Qing Dynasty , because Ding Baozhen is sealed “little guarantees as crown prince”, is called Ding Gongbao. Therefore, this dishe is called "gong bao ji ding" in Chinese.afterwards, Yuan Shi Kai is sealed “little guarantees for crown prince” as well, the dish is called " Yuan Gongbao",too.tks!

宫保鸡丁spicy diced chicken with peanutsKung Pao Chickensauted chicken cubes with chili and peanuts参考词典

One of the most famous Chinese dishes and a perennial foreigner favorite is Kung Pao Chicken (gongbao jiding). This dish first became popular in Sichuan and its legendary origin is a good example of the willingness of Chinese chefs to improvise. However, this tendency sometimes leads to unfortunate dishes like a concoction currently popular in Beijing known as 'deep fried ice-cream on toast'. Gongbaojiding is one of the good ones though.Ding Baozhen served under the Qing dynasty (1644-1911) Emperor Xianfeng as the governor of Shandong province. One day he arrived home with a group of friends, but his cook hadn't prepared for guests, and had but a meager chicken breast and some vegetables in the kitchen. The cook diced the chicken into tiny bits, and fried it up with cucumber, peanuts, dried red peppers, sugar, onion, garlic, bits of ginger - sundry ingredients that had been lying around the bottom of the cupboard.Ding Baozhen and his guests really enjoyed the improvised meal, so much so that it became a regular item on the menu. Eventually, Ding Baozhen was promoted to Governor General of Sichuan province. His cook w ent with him to Sichuan where he began experimenting with the local produce, including hot broad bean sauce and Sichuan chili peppers. Soon the humble chicken dish was all the rage in the province. The people honored Ding Baozhen by naming the dish after his official name, Gongbao. (His surname 'Ding' has nothing to with the "ding" in gongbaojiding which simply means cube or piece.) The moral of this story is that if you work hard at your craft, like Ding Baozhen's chef, one day a dish will be named after your boss.Ingredients:300 grams chicken breasts cut into 1.5crrcubes;50 grams peanuts20 grams dry red chili peppers, cut intc1.5cm sections2 grams Chinese prickly ash1 tbsp cornstarch mixed with water2 grams sliced ginger2 grams diced garlic2 grams scallionsSauce:10 grams soy sauce10 grams vinegar15 grams sugar10 grams Chinese cooking wine1 tbsp cornstarch mixed with waterMix chicken cubes with soy sauce, salt and cooking wine. Add 1 tablespoon wet starch and mix. Make the sauce by mixing soy sauce, sugar, vinegar, and the other tablespoon of wet starch in clear stock Soak the peanuts in warm water for a while. Remove the skin, anddrain. Stir-fry over a low fire until crisp. Put aside for later use.Heat cooking oil in a wok over a high flame until hot. Add chili peppers and Chinese prickly ash and fry until golden brown. Add chickencubes and stir to prevent from sticking together. Add ginger, garlic and scallions and stir. Pour in the sauce and blend well. Add fried peanuts and stir. Remove to a plate and serve.