Zuo Zongtang, Marquis Kejing (also romanised as Tso Tsung-t'ang; [tswɔ̀ tsʊ́ŋtʰɑ̌ŋ]; November 10, 1812 – September 5, 1885), sometimes referred to as General Tso, was a Chinese statesman and military leader of the late Qing dynasty. Born in Xiangyin County, Hunan Province, Zuo sat for the imperial examination in his youth but obtained only a juren degree. He then spent his time studying agriculture, geography and military strategy. In 1851, he started his career in the Qing military by participating in the campaign against the Taiping Rebellion. In 1862, he was recommended by Zeng Guofan to serve as the provincial governor of Zhejiang Province. During his term, he coordinated Qing forces to attack the Taiping rebels with support from British and French forces. For this success, he was promoted to Viceroy of Min-Zhe. After capturing Hangzhou from the Taiping rebels in 1864, he was enfeoffed as a first class count. In 1866, as part of the Qing government's Self-Strengthening Movement, Zuo oversaw the construction of the Fuzhou Arsenal and naval academy. That same year, he was reassigned to serve as the Viceroy of Shaan-Gan, where he oversaw industrialisation in Gansu Province. In 1867, he was appointed as an Imperial Commissioner in charge of military affairs in Gansu. During his term as Imperial Commissioner in Gansu, he participated in the suppression of the Nian Rebellion. In 1875, he was appointed Imperial Commissioner again to supervise military action against the Dungan Revolt. By the late 1870s, he had crushed the Dungan Revolt and recaptured Xinjiang Province from rebel forces. In 1875, the Guangxu Emperor made an extraordinary exception by awarding Zuo a jinshi degree – even though Zuo never achieved this in the imperial examination – and appointing him to the Hanlin Academy. In 1878, in recognition of his achievements, Zuo was promoted from a first class count to a second class marquis. He was reassigned to serve as the Viceroy of Liangjiang in 1881 and appointed to the Grand Council in 1884, before being made an Imperial Commissioner again to oversee naval affairs. He died in 1885 in Fuzhou, Fujian Province, and was given the posthumous name Wenxiang. While Zuo is best known outside China for his military exploits, he also made contributions to Chinese agricultural science and education. In particular, he promoted cotton cultivation to northwestern China as a replacement for cash crop opium and established a large-scale modern press in Shaanxi and Gansu provinces which published Confucian classics and newer works on agricultural science. The dish General Tso's chicken in American Chinese cuisine was named in honour of Zuo.

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Zuo Zongtang, Marquis Kejing (also romanised as Tso Tsung-t'ang; [tswɔ̀ tsʊ́ŋtʰɑ̌ŋ]; November 10, 1812 – September 5, 1885), sometimes referred to as General Tso, was a Chinese statesman and military leader of the late Qing dynasty. The dish General Tso's chicken in American Chinese cuisine was named in honour of Zuo.

Meat is animal flesh that is eaten as food. Humans have hunted, scavanged, and fished animals for meat since prehistoric times. The advent of civilization allowed the domestication of animals such as chickens, sheep, rabbits, pigs and cattle. This eventually led to their use in meat production on an industrial scale with the aid of intensive farming and slaughterhouses.
Meat is animal flesh that is eaten as food. Humans have hunted, scavanged, and fished animals for meat since prehistoric times. The advent of civilization allowed the domestication of animals such as chickens, sheep, rabbits, pigs and cattle. This eventually led to their use in meat production on an industrial scale with the aid of intensive farming and slaughterhouses. Meat is mainly composed of water, protein, and fat. It is edible raw, but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with and decomposition by bacteria and fungi. Meat is important to economies and cultures, but the production and consumption of meat pose risks for human health, animal health, and the environment. Many religions have rules concerning the eating and not eating of meat. Vegetarians and vegans may not eat meat because of concerns about the ethics of eating meat, environmental effects of meat production or health effects of consumption.