Peng Chang-kuei
Article about Peng Chang-kuei, a Chinese chef known for General Tso's chicken
Peng Chang-kuei[edit | edit source]
Peng Chang-kuei (1919 – November 30, 2016) was a renowned Chinese chef, best known for creating the dish General Tso's chicken. Born in Changsha, Hunan Province, China, Peng's culinary career spanned several decades and continents, leaving a lasting impact on Chinese cuisine worldwide.
Early Life and Career[edit | edit source]
Peng Chang-kuei was born in 1919 in Changsha, the capital of Hunan Province. He began his culinary training at a young age, apprenticing under Cao Jingchen, a famous chef who served the Nationalist government. Peng's early career was marked by his work in government kitchens, where he honed his skills in traditional Hunan cuisine.
Creation of General Tso's Chicken[edit | edit source]
In the 1950s, Peng fled to Taiwan following the Chinese Civil War. It was there that he created the dish that would make him famous: General Tso's chicken. The dish was named after Zuo Zongtang, a Qing dynasty military leader from Hunan. Peng's version of the dish was spicy and tangy, reflecting the bold flavors of Hunan cuisine.
International Fame[edit | edit source]
In the 1970s, Peng moved to the United States, where he opened a restaurant in New York City. It was here that General Tso's chicken gained widespread popularity, becoming a staple of American Chinese cuisine. The dish was adapted to suit American tastes, often becoming sweeter and less spicy than the original.
Legacy[edit | edit source]
Peng Chang-kuei's influence on Chinese cuisine, particularly in the United States, is significant. General Tso's chicken remains one of the most popular dishes in Chinese restaurants across America. Peng's culinary innovations and his ability to adapt traditional Chinese dishes for international audiences have left a lasting legacy.
Death[edit | edit source]
Peng Chang-kuei passed away on November 30, 2016, at the age of 97. His contributions to the culinary world continue to be celebrated by chefs and food enthusiasts around the globe.
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