Kung pao chicken evolved from "Fried Chicken with Sauce" in Shandong cuisine. Many officials love to eat. For example, Dongpo meat is related to Su Dongpo, and so is kung pao chicken. Kung pao chicken was created by Ding Baozhen, the governor of Shandong and Sichuan in Qing Dynasty. There are two theories about the invention of this famous dish: Ding Baozhen loved chicken and peanuts all his life, which was cooked by the Shandong cuisine chef at that time among his brothers in Laojunmen Lane. It turns out that there is a dish in Shandong cuisine called "Sauced Chicken". In fact, this dish originated from the sauce-fried chicken in Shandong cuisine, which is related to the fried chicken with Hu pepper in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in Qing Dynasty, forming a new dish-kung pao chicken, which has been passed down to this day.

Kung pao chicken naturally originated from Shandong cuisine, as can be seen from its name. The so-called "Gong Bao" is not a cooking technique, but the honorary title of "Prince Taibao" in Qing Dynasty, also known as Gong Bao. Yuan Shikai was once named Prince of Taibao. The origin of kung pao chicken is related to the diced chicken with sauce in Shandong cuisine and the diced chicken with pepper in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in Qing Dynasty, forming a new dish.

The origin of this dish in kung pao chicken is related to the diced chicken with soy sauce in Shandong cuisine and the diced chicken with pepper in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen (now a native of Niuchang Town, Jinzhi County, Bijie City, Guizhou Province), and formed a new dish in kung pao chicken-"kung pao chicken", named after Ding Baozhen, a scholar in Xianfeng period of Qing Dynasty and a native of Pingyuan, Guizhou Province. He was once honored as "Prince Taibao", for short, this title is very distinguished, so he was also called "Ding" by later generations.

Personally, I think kung pao chicken belongs to Sichuan cuisine. Although kung pao chicken exists in Shandong cuisine, Guizhou cuisine and Sichuan cuisine. But its whole process is very similar to Sichuan cuisine. In addition, Ding Baozhen also served as the governor of Shandong. Presumably, his chef also cooked this dish in Shandong, which has been handed down to this day. So some people say it's Shandong cuisine, which is acceptable.