kung pao
English edit
Etymology edit
From Wade–Giles romanization of Mandarin 宮保／宫保 (kung¹-pao³, “palatial guardian”), the title of Ding Baozhen, a late Qing Dynasty official born in Guizhou.
Noun edit
kung pao (uncountable)
- A Sichuan dish of chicken, pork, etc. with peanuts, chilis etc.
- kung pao chicken
- kung pao pork
- 2021 March 28, Joe Yonan, “Kung pao tofu is a spicy, tingly celebration of Sichuan cooking”, in The Washington Post[1], →ISSN, →OCLC, archived from the original on 16 May 2021[2]:
- Speaking of those peppercorns, they feature prominently, as they should, in Shiue’s take on kung pao.
- 2022 July 22, Genevieve Ko, “The Irresistible Thrill of Kung Pao”, in The New York Times[3], →ISSN, →OCLC, archived from the original on 22 July 2022, Food[4]:
- A steaming plate of kung pao anything feels like the part of a fireworks show when small, bright bursts pop without deafening booms.
- 2023 March 17, Rose Astor, “The Indian city that’s everyone’s talking about”, in The Times[5], →ISSN, →OCLC, archived from the original on 18 March 2023, Travel[6]:
- At members’ mixers, those involved in hospitality, film, art, fashion and tech discuss the latest Mumbai gossip over drinks — typically the club’s signature picante cocktail (tequila based with a fiery chilli and coriander bite) — and canapés such as kung pao chicken and vegetable momos.