Kung pao chicken is a famous traditional dish at home and abroad, which was created by Ding Baozhen in Qing Dynasty. Ding Baozhen always likes to eat chili, pork and chicken stir-fried dishes. It is said that when he was working in Shandong, he ordered his chef to make "Fried Chicken with Sauce" and other dishes, which was very appetizing. After being transferred to the governor of Sichuan, he asked the chef to stir-fry diced chicken with peanuts, dried peppers and tender chicken every time he met a banquet guest. The meat was tender and delicious, and it was very popular with the guests.

Ding Baozhen ruled Shu for ten years, being an upright and upright official, and made many achievements, and finally died during his term of office. In recognition of his achievements, the Qing court posthumously presented the "Prince Taibao". People call this dish invented by him "kung pao chicken" and it has been handed down to this day, and this dish has also been classified as Beijing Palace Cuisine.