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.
应用推荐