宮保菜的前身：明清時期的酸辣豆腐丁 Ancient Kung Pao Tofu

Chili Pepper was introduced to Ming Dynasty in 17th century.
About 200 years ago, it began to be on the table in the southwest part of China. The real popularity in other regions was not until the Republic of China.
Ancient Kung Pao Tofu, from the cookbook " Studies on Vegetarian Food " in the Qing Dynasty, is the only ancient recipe we have found about chili pepper so far. Therefore, it can be said that this recipe is the predecessor of Kong Pao dishes.

辣椒是在十七世紀傳入明朝。
大約在200年前的清朝中期，開始走上黔、滇、湘、川等地的餐桌，真正在其他地區流行是要到中華民國了。
酸辣豆腐丁，出自清代的《素食說略》，是迄今為止我們唯一找到有關辣椒的古菜譜。
濃厚的醬汁，包含了辣、酸、甜等各種滋味，與松子一起，入口鮮辣酥香！

可以說這個菜是宮保類菜的前身。