65th St.), also claims that it was the first restaurant to serve General Tso's chicken and that it was invented by a Chinese immigrant chef named T. New York's Shun Lee Palaces, located at East (155 E. Peng died from pneumonia in November 2016 at 98 years old. A review of Peng's in 1977 mentions that their "General Tso's chicken was a stir-fried masterpiece, sizzling hot both in flavor and temperature". Since the dish (and cuisine) was new, Peng made it the house specialty in spite of the dish's commonplace ingredients. Peng's Restaurant on East 44th Street in New York City claims that it was the first restaurant in the city to serve General Tso's chicken. When Peng opened a restaurant in Hunan in the 1990s introducing General Tso's chicken, the restaurant closed without success, as the locals found the dish too sweet. The popularity of the dish has led to it being adopted by local Hunanese chefs and food writers. One new dish, General Tso's chicken, was originally prepared without sugar and subsequently altered to suit the tastes of "non-Hunanese people". There he continued his career as official chef until 1973, when he moved to New York to open a restaurant. Peng was the Nationalist government's banquet chef and fled with Kuomintang forces to Taiwan during the Chinese Civil War. Chicken, General Ching's chicken, General Jong's Chicken, General Sauce Chicken, House Chicken, or simply General's Chicken.įuchsia Dunlop argues that the recipe was invented by Taiwan-based Hunan cuisine chef Peng Chang-kuei, who had been an apprentice of Cao Jingchen ( 曹藎臣), a leading early 20th-century Chinese chef. General Tao’s chicken, General Gao's / Gau's chicken, General Mao's chicken, General Tsao's chicken, General Tong's chicken, General Tang's chicken, General T's Chicken, General Cho's chicken, General Chow's chicken, General Chai's chicken, General Joe's Chicken, T.S.O. The dish or its variants are known by a number of variant names, including: Consistent with this interpretation, the dish name is sometimes (but considerably less commonly) found in Chinese as 左宗棠雞 ( Chung tong gai is transliterated from Jyutping Zuǒ Zōngtáng jī is transliterated from Hanyu Pinyin). Eileen Yin-Fei Lo states in her book The Chinese Kitchen that the dish originates from a simple Hunan chicken dish and that the reference to "Zongtang" was not a reference to Zuo Zongtang, but rather a reference to the homophone zongtang (宗堂), meaning "ancestral meeting hall". There are several stories concerning the origin of the dish. Zuo's descendants living in Xiangyin County said that they had never heard of such a dish. The dish is found neither in Changsha, the capital of Hunan Province, nor in Xiangyin County, where Zuo was born. Name and origins Īlthough the dish was named after Zuo Zongtang (Tso Tsung-t'ang) (1812–1885), a Qing dynasty statesman and military leader from Hunan Province, he could not have eaten the dish or known of it. The dish is named after Zuo Zongtang, formerly romanized "Tso Tsung-t'ang", a Qing dynasty statesman and military leader, although the dish has no recorded connection to Zuo nor is the dish known in Zuo's home province, Hunan. Powered by the ESHA Research Database © 2018, ESHA Research, Inc.General Tso's chicken ( Chinese: 左宗棠雞 pinyin: Zuǒ Zōngtáng jī) is a sweet and spicy deep-fried chicken dish that is served in North American Chinese restaurants. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. (-) Information is not currently available for this nutrient. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
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