According to legend, when Ding Baozhen was in Guizhou, he loved to eat stir-fried diced chicken with chaff peppers and peanuts. During his transfer to the governor of Shandong, his chef was made by Shandong stir-frying method under the guidance of Ding. After being transferred to Sichuan as the governor, the fried diced chicken cooked by Dingfu was more exquisite, and it was often used to entertain guests, so it was called "kung pao chicken".