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Kung Pao is traditional Chinese dish from Sichuan, Central Western China province. It is named after Ding Baozhen, governor or Sichuan province. Originally, Kung Pao is chicken dish (Kung Pao Ji Ding /Kung Pao Chicken) but westernized Chinese food is used other ingredients such as beef, pork, tofu, seafood and vegetable to create new Kung Pao dishes.

Hot and sour soup is a traditional soup from Sichuan, China province. This soup commonly made from meat based stock, lily bud, wood fungus, tofu, bamboo shoots, chili and vinegar. American Chinese version of hot and sour soup simplify the ingredients to tofu, bamboo shoots, shiitake mushrooms, vinegar and egg and thicker than Chinese version.