Ta Kung Pao

Ta Kung Pao (simplified Chinese: 大公报; traditional Chinese: 大公報; pinyin: Dàgōng Bào; formerly L'Impartial) is the oldest active Chinese language newspaper in China. It was originally founded in Tianjin in 1902, but the current Ta Kung Pao was established by the government of the People's Republic of China after the Chinese Civil War. Widely regarded as a veteran pro-Beijing newspaper, it covers a range of political, economic and cultural topics.

The current circulation of Ta Kung Pao newspaper is estimated to be 400,000 copies (in print), of which 160,000 copies are distributed in Hong Kong, 210,000 in Mainland China, and 30,000 for the rest of the world. The daily visits of its online version is estimated to be 150,000.

History

In the final years of the Qing dynasty, Ying Lianzhi, a Catholic Manchu aristocrat, founded the newspaper in Tianjin on 17 June 1902, in order to, in Ying's own words, "help China become a modern and democratic nation". The paper put forward the slogan Four-No-ism" (四不主義) in its early years, pledging to say "No" to all political parties, governments, commercial companies, and persons.

Kung Pao chicken

Kung Pao Chicken, (Chinese: 宫保鸡丁), also transcribed as Gong Bao or Kung Po, is a spicy stir-fry dish made with chicken, peanuts, vegetables, and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan Province of south-western China and includes Sichuan peppercorns. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving. Kung Pao chicken is also a staple of westernized Chinese cuisine.

History

The dish is believed to be named after Ding Baozhen (1820–1886), a late Qing Dynasty official, and governor of Sichuan Province. His title was Gongbao (Kung-pao; Chinese: 宫保; pinyin: Gōngbǎo; Wade–Giles: Kung¹-pao³; literally: "Palace Guardian"). The name "Kung Pao" chicken is derived from this title.

During the Cultural Revolution, the dish's name became politically incorrect because of its association with Ding. The dish was renamed "Fast-fried chicken cubes" (Hongbao Jiding) or "chicken cubes with seared chiles" (Hula Jiding) until its political rehabilitation in the 1980s under Deng Xiaoping's reforms.