【翻译原文】
宫保鸡丁(Kung Pao Chicken)由鸡丁、花生和红辣椒做成，是著名的传统川菜。这道菜以晚清时期的官员丁宝桢的名字命名。据说，丁宝桢很喜欢吃，尤其是 “爆炒鸡丁”。丁宝桢在四川做巡抚(governor)时，他常常以爆炒鸡丁宴请宾客。为了迎合四川宾客的口味，丁宝桢改良了他最爱的“爆炒鸡丁”，加入了红辣椒。结果，辣的鸡丁比以前更美味。丁宝桢后来被授予“太子少保(Palace Guardian)”的官衔，也就是“宫保”。为了纪念丁宝桢，人们把他最爱的这道菜命名为“宫保鸡丁”。
【参考译文】
Kung Pao Chicken, made with diced chicken, peanutsand chili pepper, is a famous traditional Sichuandish. It was named after Ding Baozhen, a courtofficial in the late Qing Dynasty. It is said thatMr.Ding was fond of food, especially “stir-fried dicedchicken”. While he was governor in Sichuan Province, he often entertained his guests with thisdish. In order to cater to his Sichuan guests' taste, Ding improved his favorite “stir-fried dicedchicken” by putting chili pepper into the ingredients. As a result, the dish with its spicy flavorwas more delicious than ever. Since Ding was later granted the title “Palace Guardian”，alsocalled Kung Pao, people named his favorite dish “Kung Pao Chicken” in order to commemoratehim.
