A beijing chef cook in Sichuan, using the local cooking style and technique, are still considered a Beijing dish, that's what you implied here.
I am not saying it's wrong. But that's not how Chinese people think about the dish...
It wasn’t named after the chef, but his boss of course.
The fact that some food is more popular outside of the regions they represent isn’t really weird. You see that a lot with Chinese food inside and outside of China.
I wonder how many non Chinese people holding the same analytic rigorous as yours, claiming a story as authoritative over other interpretations, which were held by actual Chinese...
That’s manifested in popular culture, like in the well received, yet awkwardly dismissive to many Chinese people, movie “The farewell”. It has this line of thought that the life of a Chinese belongs to his/her family, and so the old granny were deprived of knowing her cancer diagnose. A hilariously nonsensical idea.
People were hiding from cancer diagnosis, because cancers were thought to be death sentence, and for many who were deemed financially impossible to afford the treatment, or is in a terminal state that death was inevitable, people were hidden from that to help them live a relatively less stressful last stage of their life.
The nonsense of “life belongs to family” is such a fitting story goes by Chinese, according the western perspective...
You welcome? I mean, its not like you can't find plenty of documentation on this if you are Chinese, it was only invented in the 19th century, its not like it was invented during the Qin dynasty where documentation is hard to come by and largely via folk tails.
I meant to say that foreigner should respect the local view. Not blindly apply scientific judgement based on the data.
Your tone of comments appears assuming a stance of authority over a local person (a Chinese here). That makes me uncomfortable.
And finally, I did not see your references of proof. And I have given the youtube video with the Sichuan chef.
I dont know that story born and raised in China for 24 years. And I have eaten countless meals of "Gongbao Jiding"
There are dishes that resemble it that are authentic Sichuan (eg laziji), so you are more likely to find something similar with a different name.
I’ve been through much of Sichuan province, though much of that (Eg Daocheng) was actually Tibetan where Sichuan food was considered transplanted by default.