We generally think that kung pao chicken is spicy. However, kung pao chicken at the state banquet was stripped of Chili peppers, which was changed for the convenience of some foreign friends who can't eat spicy food. This approach is more inclined to kung pao chicken's approach to Shandong cuisine. Shandong cuisine is salty and fresh. You can guess by looking fresh. The main ingredient is often seafood. What else is there? Soup, this is also very fresh. Therefore, according to the characteristics of Shandong cuisine, it is not appropriate to position kung pao chicken as Shandong cuisine.
As for the version of Guizhou cuisine, it was originally biased towards local practices and lost the characteristics of integrating Shandong cuisine. Kung pao chicken was originally improved by combining diced Chili chicken with Shandong cuisine in Guizhou. Once, the version of Guizhou cuisine was reversed, which made it feel inappropriate to call it kung pao chicken.
On the whole, the Sichuan version not only has the spicy taste of Guizhou cuisine, but also has some cooking skills and characteristics of Shandong cuisine, which combines the characteristics of the two families and is more in line with the original flavor of kung pao chicken. Therefore, I personally think that Sichuan cuisine is more suitable.