Despite its reputation as the epitome of Hunanese cuisine, there is no longstanding tradition of the dish within the region. There are differing accounts of its invention. Peng came to the United States in the s, bringing the dish with him and serving it at his restaurant in New York City. He modified his invention, along with old recipes, to suit the American palette.
It highlighted the heavy, sour, salty, and hot flavors quintessential to classic Hunanese cuisine. In a curious twist of fate, a dish that was unknown in the land it was said to come from later became practically unrecognizable to the man said to create it.
Lee met Peng and presented photos of several contemporary versions of his dish. Apparently, he was horrified to see how much it had changed. After the Chinese civil war, the leaders of the defeated Nationalist Party fled to the island of Taiwan. They took with them some great and notable chefs and one of them was Chef Peng.
After three nights of cooking Chinese delicacy for the American Navy Seal, Chef Peng decided to create a new dish for his American guests. He deboned a chicken leg, cut the chicken into pieces, marinated with soy sauce and cornstarch. He then deep-fried the marinated chicken to golden brown. For the sauce, he used ginger, garlic, soy sauce, dried chilies and vinegar. Image source, Chiang-Zhong Su. Mr Peng pictured here in named his dish after a 19th Century general.
Related Topics. Fast food Taiwan. Not to mention that many diners believed that he was the one ripping off Wang, when it was the other way around, Lam wrote. Eventually, even Peng adapted his own dish, giving in to American palates. Danny Lewis is a multimedia journalist working in print, radio, and illustration.
0コメント