Kung pao chicken, which is a famous Sichuan dish with a long history, is made of fried chicken breast and peanuts. According to legend, this dish was first created by Ding Baozhen, Governor of Sichuan in the late Qing Dynasty, and was named after his favorite dish, which began in the reign of Tongzhi and Guangxu in Qing Dynasty. Ding Baozhen was originally from Pingyuan, Guizhou (now Guizhou Jijin). He was a scholar of Xianfeng in Qing Dynasty for three years, and served as Governor of Shandong and Governor of Sichuan. The governor of the Qing Dynasty was the highest local governor, and he was called "Gong Bao", so this dish was called "Kung Pao Chicken". Ding Baozhen is very particular about cooking. During his tenure as an official in Shandong, he called dozens of chefs. He often told his chefs that cooking should be meticulous and not conventional. Once Ding Baozhen went back to his hometown to visit his relatives, relatives and friends welcomed him and cooked some dishes to entertain him. One of them, fried diced chicken with tender green pepper, was very popular with Ding, so he asked the name of the dish. In order to please him, someone said: This dish is specially made for Lord Gong Bao and should be named after "Gong Baoji". Ding was so happy that he nodded and said yes. Since then, the dish "kung pao chicken" began to spread.