The “sour and spicy shredded potato” (酸辣土豆丝) is a typical home cooking dish in China,     1     is seen frequently at home and in restaurants because of the simple cooking method. Although it belongs to Sichuan cuisine, the dish now is     2     favorite choice for many diners all over China. Its flavor can be flexibly adjusted by adding different     3     (amount) of peppers and vinegar. The only main ingredient (原料), potato, is     4     (reasonable) priced in all seasons. When     5     (cook) well, it looks bright and the potato shreds are clear and crisp with sour and spicy taste. It     6     (win) the fond of the majority of people in China and been evaluated     7     one of the best matches for rice. Here is the way of     8     (it) cooking.

Wash the potatoes and remove the skin. Cut them into thin and similar shreds. Put in salt water for a few minutes     9     (remove) the starch (淀粉) and clean them well. Heat the oil in a pan. Add and fry green onion and dried peppers before adding the potato. Then add all the other ingredients     10     (include) white vinegar, peppers and salt. Fry until the potato is well cooked. You should be careful that you do not overcook the potatoes.

Kung Pao Chicken is a     1    (tradition) Chinese dish and famous for its richness and variety and regarded by many peoples the most popular Chinese dish internationally. You can find it in almost any Chinese restaurant overseas.

Its     2    (popular) has made its named card for Chinese cuisine (菜肴). Its flavor     3    (combine) sour, sweetness and spiciness (辣) with the first two as the major ones. It’s a good choice for the festival Spring Festival Eve,     4    most Chinese families enjoy time together.

Kung Pao Chicken is a dish from Sichuan cuisine, but it originated from Lu cuisine in Shandong Province. The dish is believed to be the creation of Ding Baozhen,     5    official during the Qing Dynasty. Ding     6    (serve) as a leader in Shandong Province and later in Sichuan Province. He favored peanuts and spicy food, so he improved the Shandong dish “Jiang Bao Chicke” by     7    (add) pepper to it. After he came to Sichuan, the dish was popularized.

The dish spreads so     8    (wide) that it’s been localized in various places. Some even use meat instead of chicken     9    (cook) this dish. When it went West, the people there also improved it according to their own     10    (prefer).