Kung Pao chicken 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 peppercorns. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving. Kung Pao chicken is also a staple of westernized Chinese cuisine. The dish is believed to be named after Ding Baozhen (1820–1886), a late Qing Dynasty official and governor of
Manchow soup Manchow soup Manchow soup is a soup popular in Indian Chinese cuisine due to its easy preparation and hot spicy taste. It is available in many restaurants and street food carts alike. Although the soup is named after Manchuria it does not resemble any that is normally found in the cuisines of the region. The origin of Manchow soup is Meghalaya. It's a dark brown soup prepared with various vegetables, scallions, and chicken (in the non-vegetarian version only), thickened with stock and corn flour, and flavored with generous doses of soy sauce, salt, garlic and chili peppers. It may also