If kung pao chicken, a Shandong cuisine, is also made into a famous dish, which echoes Sichuan cuisine from a distance and is on an equal footing, then it has similarities and differences with Sichuan cuisine, but its own standards cannot be confused, so it is necessary to have standard and authentic recipe practices and spread them through the operation of good restaurants. I think the Shandong cuisine community should pay attention to excavating this famous dish.