Flambé in Chinese Cooking

宫保鸡丁 (gōng bǎo jī dīng), or Kung Pao Chicken, is a classic Sichuan dish that brings together fermented condiments and a final touch of baijiu. Added at the end of cooking, the baijiu hits the hot wok and flashes off, burning away the alcohol while releasing its aroma. With its light, fruity notes, this step sharpens the dish, adding another layer to the sweet, sour, and savory balance that defines Kung Pao Chicken.