Kung Pao chicken sugar, cooking oil, corn starch, and salt and pepper to taste. Also sometimes with many other vegatables, such as onion, bell pepper or carrots. The dish often includes or is garnished with whole roasted peanuts. Instead of chicken, western variations sometimes substitute other meat such as pork, duck, fish, or tofu. Kung Pao chicken Kung Pao chicken (), also transcribed as Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with chicken, peanuts, vegetables (traditionally leek only), and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan Province of south-western China and includes Sichuan
Chinese regional cuisine and Facing heaven pepper (). Peanuts, sesame paste and ginger are also prominent ingredients in this style. Anhui cuisine ( or ) is derived from the native cooking styles of the Huangshan Mountains region in China and is similar to Jiangsu cuisine, but with less emphasis on seafood and more on a wide variety of local herbs and vegetables. Anhui province is particularly endowed with fresh bamboo and mushroom crops. Shandong Cuisine () is commonly known as Lu cuisine. Shandong Cuisine made one of the most important parts of imperial cuisine with wide distribution across North China. Lu cuisine dishes