I made Kung Pao Chicken once before, but I didn’t use the standard doubanjiang — the Pixian kind. This time I used Pixian doubanjiang.

Kung Pao Chicken is a famous dish, and plenty of people love it. But there are actually two versions of this thing. One is the northern version, the one that spread the widest—supposedly tweaked by Shandong cuisine. That’s the one you get with peanuts, cucumber, diced carrot, and the chicken itself. What’s the original, then? The original is the Sichuan version. No extra cucumber or diced carrot, the chicken has to be thigh meat rather than breast, and the finished dish shows only chicken—none of that other stuff. Of course I’m not making the original. Maybe next time, if I get the chance. After all, Sichuan and Chongqing are full of perverts and gays, and to show off my northern traits as a non-pervert non-gay, I’ll make the northern version of kung pao chicken.