Kung po sauce is a classic dish in Sichuan Cuisine, originating in the Sichuan Province of central-western China. During the Cultural Revolution the dish was labelled as politically incorrect because of its association with Ding Baozhen. It starts off with fresh, moist, cashew nuts or unroasted peanuts. These are frequently used instead of their pre-roasted versions. The peanuts or cashew nuts are put into the hot oil on the bottom of the wok first, and then deep fried until golden brown before the other ingredients are added.