The man warmly invited Ding Baozhen to taste it. Ding Baozhen took a rude bite, which was very delicious. He quickly asked, "Why is it so tender?" The man replied, "This is made by dicing the local stupid chicken breast, wrapping it with starch paste (that is, water starch) to facilitate quick cooking and prevent the smell from leaking out, and then adding peanuts, pepper, sugar, salt, soy sauce, southern wine, onions, ginger, garlic and other seasonings and stir-frying.
The finished product is bright red in color, fresh and tender in diced chicken, crisp, salty and spicy in peanuts, and suitable for drinking and eating. "Ding Baozhen fondle must nod, find a peanut in your mouth, carefully ZaMo, really don't have a taste. This dish made Ding Baozhen linger for a long time. He remembered the place correctly, and soon after he returned to the office, he sent someone to cook the man at home. Every time there are guests from afar, this dish will be the finale to entertain guests, and they will never tire of eating it.
Later, Ding Baozhen was transferred to the governor of Sichuan, and he left because of the man's suggestion. The man felt his kindness, so he went to Sichuan with his family, and then brought the fried diced chicken to Sichuan. His descendants used pepper instead of pepper to make kung pao chicken with Sichuan flavor. Shortly after Ding Baozhen's death, kung pao chicken was presented to the emperor as a tribute by local officials in Sichuan and developed into one of the famous imperial dishes.