After eating for a while, the children yelled that they were full and wanted to go out for fun.

"Uncle, I'm full! Can I go and catch fish?" Tiantian asked Wang Yong with his little head tilted.

"Yeah, okay! But you have to listen to Brother Mingming, don't be naughty, do you know?" Wang Yong told me kindly. Then he turned around and said that Mingming, who was already full, was eager to leave the dining table and wanted to play:

"Obviously, they are younger than you every day. You are the eldest brother. You have to take good care of your younger brothers and sisters, do you know?"

When the little guy heard this, his eyes lit up and he said with his little breasts: "Well, I am my brother, they all want to listen to me."

When Wang Yong heard Mingming's words, he knew that his hope would definitely be vain. He was thinking about how to leave behind these naughty children who were no one looking at him who could probably turn the sky over. Suddenly a voice sounded, and Wang Yong's eyes lit up and he thought of the idea.

"Mom, I still want to eat tofu."

The little kid every day, the fat guy, was pointing at a plate of Mapo tofu and said to his mother. Because the little guy just learned to use chopsticks, the soft and tender tofu was completely beyond his ability. This made him very anxious, but he couldn't deal with it, so he had to speak out and ask his mother to help.

"Da Zhuang, uncle asked you, do you know what dish this is?" Wang Yong said to Da Zhuang, who was drooling at the plate of tofu.

Before Da Zhuang could answer, Tiantian took over the conversation on the side, waved his hands and replied: "I know, I know, uncle, I know."

"Okay, okay. Then tell my uncle what the name of this dish is?"

"Mapo Tofu."

"Yeah, I'm so smart every day!"

When Xiao Tiantian heard his uncle praise him, he immediately looked at his friend proudly. But before he could be proud, he heard his uncle continue to ask.

"Do you know why it is called Mapo Tofu that day?"

After asking this sentence, he answered his head, shaking his head non-stop. However, Wang Yong underestimated Tiantian's intelligence, and the little guy took out his trump card - asked his mother.

"Mom, mom, why is it called Mapo Tofu?"

Looking at his son with a puzzled look on his face, he asked his little head, Qiao Man picked up Tiantian lovingly, put it on his legs, and said with a loving look on his face: "It's because the one who invented this dish was a mother-in-law with pockmarks on her face, so everyone called it Mapo tofu."

When Tiantian heard his mother's explanation, he immediately turned around and said to Wang Yong with excitement, "Uncle, Tiantian knows it. Because it was made by a mama, right?"

Looking at the excited little guy, Wang Yong shook his head. This action immediately surprised the parents of the children on the table. What's going on? Isn't it right? It shouldn't be! I heard this story myself, too!

"Okay, sit down and listen to uncle tell you the story of this dish. Then you have to tell the other children around you!"

Wang Yong greeted the little guys who had been successfully attracted by his attention, while telling a little-known story.

Outside the northern gate of Chengdu, Sichuan in the late Qing Dynasty and early Republic of China, there was a place called Wanfu Bridge at the turning point of the Fu River. There was a Chenghuang Temple at the northern end of Wanfu Bridge. Every summer, people in the city would flock here to enjoy the cool and have tea, especially during the Qingming Festival and Mid-Autumn Festival, which was bustling with traffic and crowds.

On that day, a young couple went from the countryside to the city to make a living. Seeing the carriages coming and going, they were very popular. So they rented a thatched hut by the bridgehead and opened a small restaurant.

The couple, the man is Chen Chunfu (some say he is Chen Senfu). The woman is Wen Qiaoqiao.

At first, the two felt that they were small in capital and had little ability, so they just sold some side dishes and provided some tea. They just earned two money to support their family.

At that time, there was a tofu shop named Wang near the restaurant. The tofu was made of tender and soft. Every morning, I would always make a few plates of tofu at the entrance of the restaurant to attract customers. On this road, there were often vendors carrying pork and beef sales. When I passed by, I would also go to the restaurant to rest and wait for the guests.

The main guests of the restaurant are porters who carry oil and grain. Every day, they get up early and go to the city to deliver grain and oil. When they return to Wanfu Bridge, they are all trapped and hungry.

So they would join in groups and share the money, cut a few taels of pork or beef, or add a few pieces of tofu, then bring a bowl, and come to the restaurant. They put the oil baskets that were carrying oil upside down and drip the remaining oil into the bowl bit by bit. Finally, they handed the ingredients and oil to the boss to cook for the restaurant.

Chen’s wife Wen knew that these coolie people had a strong taste and preferred spicy and hot pot. So she added some pepper noodles and fermented black beans with homemade coarse chili noodles, and then cut the meat bought by the customer into slices to cook tofu together.

As a result, the tofu made in this way is bright and tempting, spicy and fragrant, and it is hot and hot. The porters taste it to satisfy their cravings, fullness and labor.

In this way, Chen's wife has a tofu with a "mari, spicy, hot" flavor, spread out from ten to ten, and spread out from hundreds. And this Chen's wife is gentle and beautiful, smart and virtuous, very likable, and cheerful and friendly.

Where is her husband Chen Chunfu? There are pockmarks on his face and are bumpy. The neighbors around him call him Chen Mazi. Since he is Chen Mazi's wife, everyone joked that Wen Qiaoqiao is Chen Mapo.

As tofu became famous, everyone was naturally happy to call it "Mapo Tofu". So Mapo Tofu was called. Later, after being improved by Guan Zhengxing, a master of Sichuan cuisine, Mapo Tofu has been passed down to this day and has become an extremely famous representative dish in Sichuan cuisine.

"The story is over, do you guys understand?" Wang Yong asked with a smile on the fragrance of the little guys beside him.

"I understand!" The little guys answered in unison, and then they began to express their opinions in a verbal way.

"It's not what Grandma Mazi did, it's because the old man is Mazi, and his wife is Mapo."

"It's because the old man had pockmarks on his face that his wife was called Mapo."

"Not right, what you said is wrong. Mapo doesn't have pozi. Only her husband has pozi?"

"You are so stupid. You can't understand anything people say."

"Wow! Uncle, you are so talented!" Mingming, who was lying on Wang Yong's legs, stared at Wang Yong with big eyes, and said with great admiration.

In his slightest eyes, his uncle is the most knowledgeable person in the world. One day in the future, he must be like his uncle, know everything and be admired everywhere. How amazing it would be!

"Yes! I've really gained knowledge today. Mr. Wang is so knowledgeable!"

"If it weren't for your explanation to us, we would have always thought that Mapo had pockmarks on his face!"

However, some people seem to disagree with what Wang Yong said, and looked at all this calmly. Without saying a word, the representative figure is the little boy.

"Wang Yong, who did you hear this? It's true or false? Didn't you make up stories to make us play with it?"

This question asked the voices of all the people who expressed doubts about this. Everyone was watching Wang Yong and waiting for his reply.

"Creating you? I don't have the leisure time. I heard from Uncle Zhang. Do you think it might be fake?"

"Uh! OK! Since it was what Uncle Zhang said, I will believe you!"

"What do you believe in him? Do you dare to believe his words?"

As soon as he finished speaking, Dawei carried a basket of strange vegetables and fruits appeared behind the cubs.

"Dawei? You're here just now. Wang Yong just talked about the origin of Mapo tofu that is different from everyone. He also said that he heard it from Uncle Zhang. You are a professional. Come and tell us, is there a pockmark on Mapo's face?" The little girl couldn't wait for Dawei to say hello to everyone and pulled him to start interrogating.

"Mapo Tofu? Oh, that's what he just heard from my master yesterday."

"You bastard. You don't even lie and make drafts. I didn't see Uncle Zhang yesterday, okay?" Wang Yong immediately refuted such inappropriate remarks that had a very bad impact on his reputation.

"Okay, okay. Since you know this is true, just do it. By the way, I will introduce it to you. This is one of the shareholders of the restaurant, Mr. Gao Wei, a nationally famous chef." The little boy said with a serious look on his face.

This immediately caused Dawei to fight back: "Comrade Xiaozi, please pay attention to your words!"

"Who is the little boy?" A little girl asked timidly beside Wang Yong.

Tiantian gave her a blank look and said proudly: "The little boy is my father!"

"puff--"

Several people couldn't help but squirted. No one expected that Mr. Meng, who was tall and strong, would have such a nickname. Especially this nickname was proudly shouted out from Tiantian's mouth.

"Okay! Stop making trouble! Why are you here?" Wang Yong quickly persuaded the two guys who had already started staring at each other.

"Oh, I almost delayed this guy, it's all your fault!" The little girl glared at the little girl fiercely and continued, "The fat man said that Miss Xiaomei is going back to Tianhai, so I asked me to get some vegetables from our village. I'm just picking it, and I'm going to go to the farm to get some golden eggs."

"Well, then why don't you go quickly! Get more for Miss Xiaomei!"

"Don't worry. You have to say this! I have always been generous with your things."

"roll!"

"I want to go too." Mingming jumped out immediately when he heard that his uncle was going to the farm.

"I'll go too, I'll go too!" Seeing that his brother was leaving, Tiantian's younger brother naturally followed closely.

So, Dawei took on the heavy responsibility of the King of Children, led a group of noisy little guys through the restaurant, and headed towards the farm located halfway up the mountainside of Beishan (that is, the one behind Wang Yong's house).

"Don't stop, keep eating!" Wang Yong greeted: "I've been here just now, hurry up, let's continue eating."

"What are you eating! You have eaten everything you should eat, and your stomach is almost done!" The little boy sat in a chair and said carelessly.

"Yes, I've almost finished eating, sit and rest!"

"Yes, yes! This super vegetable is really worthy of its reputation! I really don't want to move this food anymore, but I can't bear to put down my chopsticks."

"Brother, why don't you let the waiter remove the empty plate and put some tea on it. There are so many fruits left here, let's talk. Let's tell us the story of this dish!" Qiao Man suggested beside Wang Yong.

"Okay, then I'm going to make up for you and tell you one, well, just talk about it!" Wang Yong said, pointing to a plate of dishes on the table.

"Mingboy Chicken Ding?"

"Wrong! The name is wrong! This is called Gong Bao Chicken Ding! Gong Bao is actually the honorary title of Ding Baozhen, the inventor of this dish. There is such a record in the dictionary of officials in China in history: officials at all levels at the Ming and Qing dynasties had false titles, and the highest honorary titles include Taishi, Shaoshi, Taifu, Shaofu, Shaobao, Prince Taibao and Prince Shaobao. All of them have titles added to the titles of ministers or given officials after death, which are commonly known as palace titles.

After Xianfeng, he no longer used teachers, but used more security, so he was also called "Gongbao".

Speaking of this, Wang Yong paused for a moment, and saw everyone watching him and waiting for him. He continued to tell everyone about the origin of this famous dish that almost all Chinese people know, and even many foreigners know.

Ding Baozhen was in charge of Sichuan for ten years and was a steadfast official, and he made many achievements. He died in office in the 11th year of Guangxu. In order to commend his achievements, the Qing court posthumously awarded the title of "Crown Prince Taibao". This official title was one of Gong Bao, so the dish he invented was named "Kang Bao Chicken Ding".

Ding Baozhen likes to eat dishes that stir-fried with chili peppers, pork or chicken. So the chef at home makes various dishes that use chicken as raw materials for him.

Once he went to the brother's house to play with him. Because he was anxious to eat, he didn't have time to stew it. The brother made a unique idea to cut the chicken breast into diced chicken, stir-fry the diced chicken cubes in chicken oil, add dried chili, olive vegetables, garlic seedlings, etc. and then cooked it with water.

After Ding Baozhen ate it, he felt the taste was very good and praised it. Later, he often made this dish for eating. It is said that when he was working in Shandong, he often asked the chefs at home to make "sauce-fried chicken diced rice" dishes, which was very suitable for his appetite. But at that time, this dish was not yet famous.

After Ding Baozhen became the governor of Sichuan, he ate spicy chicken fried with peanuts and diced in a tavern in a small tavern. After returning home, he asked the chef at home to imitate it. From then on, whenever Ding Baozhen met guests, he would ask the chef to stir-fry peanuts, dried chili and tender chicken together. The meat was tender and delicious and very popular among customers.

This dish was originally just a private dish of the Ding family, but later it became more and more time-consuming and well-known.

Nowadays, the dish of Kung Pao Chicken Ding can be said to be commonplace in restaurants and hotels of all sizes. Some menus use Kung Pao Chicken Ding as Kung Pao Chicken Ding. Some people think that this may be because the cooking method is fried.

In fact, this is a misunderstanding, because these people have not figured out the origin of this dish.
Chapter completed!