為什麼中國人討厭宮保雞丁 Why Do Chinese Hate Kung PaoChicken

judochan

It is surprising fact that Chinese hate kung pao chicken at their menu while it is one of the most savored  chicken recipes of Chinese origin. The tendency of Chinese hate chicken breast perhaps is the major reason behind this curious partiality of Chinese people about this famous meat preparation.
However the popularity of kung pao chicken is not to bedecided by locales only, it is one of the hit Chinese chicken delicacy all overthe world especially for the lovers of original Chinese foods. However thereare as much as three reasons behind the no-popularity issue of kung paochicken. Let’s have a look
儘管宮保雞丁是一款源於中國的雞肉烹法，但 令人驚訝的是中國人討厭他們出現在菜單上。對於這種美味的食品，這種奇怪的偏好背後，可能是源於他們都傾向討厭食雞胸肉。
然而宮保雞丁的受歡迎程度不是只由個別地區來決定的，它是一道受到全世界欢迎的中式雞肉佳餚，特別是對那些鍾愛於中國美食的人来说。但在背後也有多達三個原因使得宮保雞丁無法普及。就讓我們看看吧

Chinese hate kung pao chicken: reason number 1
In an average, Chinese people have a special nose for chickencartilage, skin, and soft meat whereas they never love to have solid meats likechicken breast. As a matter of fact they are of the general concept that thebreast meat of chicken is excessively solid and lacks mouth watering taste ofsoft flesh. It is also said in the reactionary way that Chinese finds leastinterest in cooking or consuming the fleshy part of chicken and kung paochicken is all about fleshy part to be cooked with sauce.
Alternatively, outside of China, breast meat is the mostdesired and expensive portion of a chicken and westernized Kung pao chicken ismade of chicken breast only.
中國人討厭宮保雞丁︰ 原因之一
通常来讲， 中國人對雞軟骨，雞皮或其他軟滑的肉都有着特別的喜好。但他們却不喜愛那種結實的肉如雞胸肉。  事實上他們一般都認為雞胸肉都過於結實並缺乏新鮮嫩滑感覺。  亦可以這樣說，中國人无意中發現了雞肉肥美部位的烹調和食用方法，而當那一部位與醬汁一起烹調後就變成了宮保雞丁。亦或者除了中國以外，雞胸肉是令人最想吃和最珍貴的肉，並且西式化後的宮保雞丁是只用雞胸肉做成的。  


Chinese hate kung pao chicken: reason number 2
Szechwan style Kung Pao is made with heaven peppers, while inwesternized style heaven peppers are not generally added because this heavenpepper is a Chinese delicacy and is available only in Southwest China andrarely in US by import. The difference of sauce flavor in Kung Pao chicken isthe reason Chinese do not consider it an original Chinese signature dish; onthe other hand, lack of typical Chinese flavor makes it a cosmopolitan stapledish preferred by Chinese food lovers from non-China origin.
中國人討厭宮保雞丁︰ 原因之二
四川風味的宮保雞丁是加入了朝天椒，然而西式的宮保雞丁一般都不會加入朝天椒，原因是朝天椒取材于中国西南部地道的中國食材，美國对其只有極少量的进口。醬料的不同也使到中國人不會将其作为傳統中式菜色的主要原因。但另一方面，正因為缺少了傳統的中國特色，反而成為了世界上受歡迎的食品，并深得許多非華裔的中國食品愛好者的喜爱。

The difference in sauce taste
The sauce used in Kung Pao chicken is syrupy and starchy; inWesternized Chinese recipe the sweet and sour flavor goes perfectly with theidea of Chinese preparation. But contrary to this general notion, Kung Paochicken are not made of this sweet and sour taste and the difference in tasteis another reason Chinese do not like it rather they consider it is deviationfrom the Chinese gastronomy.
宮保雞丁的醬料是有糖浆和澱粉。在西式化的中國烹調下，甜和酸的味道會透過中式烹調的概念下更完美地配合出來。但由於與傳統概念有衝突，宮保雞丁並沒有以甜和酸的味道配合，以及中國人並不喜歡口感有差異，因此他們认为西式料理法偏離了中式烹調法。

The well known foodie-fact that Chinese hate kung pao chicken is matter of culinary discretion;Chinese locales may discard the westernized preparation of Kung Pao chickenhowever, it is one of the most popular Chinese chicken preparations across theglobe and is one of the signature dishes of Chinese chicken recipe.
著名美食家都知道中國人討厭宮保雞丁是因為烹飪方法問題。中國人可能會對西式化宮保雞丁不屑一顾。 但無論如何，這是一道最受全球歡迎的中國雞肉食法之一，也是少有中國特色的雞肉菜色之一。

原文:ifood.tv/blog/why-do-chinese-hate-kung-pao-chicken
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~VaDeR~

唔係吖，我都中2食呢味，啖啖肉