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Sichuan version

the original Sichuan version of Kung Pao chicken, uses chicken as its primary ingredient. In this authentic original version, diced chicken is typically mixed with a pre-prepared marinade. The wok is seasoned and then the chiles and Sichuan peppercorns are flash fried to add fragrance to the oil. Then the chicken is stir fried and vegetables, along with peanuts, are added. Shaoxing wine is used to enhance flavor in the marinade.

Fresh, moist, unroasted peanuts or cashew nuts^[2] are often used instead of their pre-roasted versions. In such situations, the peanuts or cashew nuts are dropped into the hot oil on the bottom of the wok first, then deep fried until golden brown before the other ingredients are added.

In Sichuan, or when preparing authentic g?ng b?o j? d?ng, only Sichuan-style chilis such as cháo ti?n ji?o or q? x?ng ji?o are used. Smaller, thinner Sichuanese varieties may also be used.

The most important component of the dish is handfuls of the Sichuan peppercorns (. It is these peppercorns that give authentic g?ng b?o j? d?ng its distinctive numbing flavor. Use of má là wèi xíng, or hot and numbing flavor, is a typical element of Sichuan cooking. Sichuan peppercorns, along with red chilis, are the key components of má là wèi xíng.

Kung Pao chicken (Western version)

Westernized versions, usually called “Kung Pao chicken,” commonly consist of diced marinated chicken stir-fried with skinless unsalted roasted peanuts, red bell peppers, sherry or rice wine, hoisin sauce, oyster sauce, and chili peppers. Although chicken is traditionally used, seafood items such as shrimp or scallops, or other meats such as beef or pork, are sometimes used in place of the chicken (although typically only a single meat or seafood is used). It can also be prepared with tofu instead of meat, or with spaghetti (Kung Pao Spaghetti, popularized by California Pizza Kitchen).Purely vegetable-based versions also exist (Kung Pao Vegetables).

In order to prepare Western-style Kung Pao chicken, bits of diced raw chicken are marinated, then dusted with cornstarch, and then a Chinese wok is heated on a high flame, without oil, until it is quite hot. A swish of the ladle spreads a couple of teaspoons of peanut oil, then the chicken is flash fried in the hot oil to bring out the flavor of very slightly charred or grilled meat, but not so long that it loses its juices or tenderness. Next, grated garlic and the vegetables are added, followed by Chinese rice wine, along with a sweet sauce. A tiny drizzle of sesame oil provides the tang, peanuts are added, and the dish is ready in about one and a half minutes, from the time the oil first hits the wok.

Kung Pao chicken is a very popular staple of North American Sichuan-style Chinese restaurants, and many recommend using it as a measure of the skills of a chef.

Whereas the original Chinese version of the dish includes Sichuan peppercorns as an integral ingredient, the Western version does not. From 1968 until 2005 it was illegal to import Sichuan peppercorns into the United States. They were viewed as potential carriers of citrus canker, a tree disease that can potentially harm citrus crops. The ban has now been lifted in light of new processing methods. However, the 37-year ban resulted in a distinct American version of the recipe that does not incorporate Sichuan peppercorns.

The CHANG JIANG 750 motorcycle is the Chinese clone of the Russian M72, who itself is the clone of the BMW R71.

n 1950′s, People’s Liberation Army (PLA) of China looking for a replacement for the army motorcycles. By that time at USSR, the side-valve’s BMW motorcycle R71 model had become obsolete, so the old BMW motorcycle R71 manufacture was offer to China as an aid, that is a common practices to exchange goods between the communist countries at the early stage of the cold war. The Chinese paid back tons of apples and eggs for the production line.

The BMW R71 was a perfect solution for Chinese army mobilize at farm roads in China at that time. Chinese rename it to “Chang Jiang” after the longest river in China (3rd longest river in the world) and entered production during 1957 at the “China NanChang Aircraft Manufacturing Company”, they also made those fly CJ 5 and CJ 6 in the same company at that time. The early CJ 6 airplane is the best in its class in the world, it is also called “Warbird” by W.W.II pilots. It is so reliable that there are no fatal incident cause by the quality of its own sine 1958 all over the world on a base of more than 2000 of them were produced. And yes, it is still in production too.

Chinese mess produced Chang Jiang 750 classical motorcycle by hundreds thousands in numbers since then. Because those motorcycles were manufactured side by side in the same factory with military CJ 6 airplanes, heavy 105 mm artillery and 56, 57, 62 model battle tanks in the heart land (JianXi providence) of China. Those BMW R71 classical motorcycle are very sturdy and work very well for modern age restorations even after so many years in service or store as surplus items for the Chinese Army.

The  Chang Jiang  is the longest river in Asia and the third longest in the world, after the Nile in Africa, and the Amazon in South America. The river is about 6,300 km long and flows from its source in Qinghai Province, eastwards into the East China Sea at Shanghai. It has traditionally been considered a dividing line between North and South China, although geographers consider the Qinling-Huai River line to be the official line of geographical division.