为了迎合四川客人的口味,丁宝桢改进了他最喜欢的“爆炒鸡丁”,在原料中加入了辣椒。
In order to cater to his Sichuan guests' taste, Ding Baozhen improved his favorite "stir-fried diced chicken" by putting chili pepper into the ingredients.
这道菜起初是以它的发明者丁宝桢命名的。
The dish was originally named after the inventor Ding Baozhen, whose title was Kung Pao.
这道菜起初是以它的发明者丁宝桢命名的。
The dish was originally named after the inventor Ding Baozhen, whose title was Kung Pao.
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