Ding Baozhen’s Kung Pao Chicken is a special traditional dish famous both at home and abroad. Shandong cuisine, Sichuan cuisine, and Guizhou cuisine are all included, and the raw materials and methods are different. [1] The origin of this dish is related to the stir-fried diced chicken in Shandong cuisine and the spicy chicken diced in Guizhou cuisine. It was later improved and promoted by Ding Baozhen, governor of Shandong and governor of Sichuan in the Qing Dynasty, and formed a new dish - Kung Pao. Chicken cubes have been passed down to this day, and this dish is also classified as a Beijing palace dish[2]. Later, Kung Pao Chicken also spread abroad. Kung Pao Chicken is made with chicken as the main ingredient and supplemented with peanuts, cucumbers, peppers and other auxiliary ingredients. Red but not spicy, spicy but not strong, spicy and spicy, the meat is smooth and crispy. Because of its spicy taste, the tenderness of the chicken and the crispiness of the peanuts.