Kung pao chicken was created by Ding Baozhen, the governor of Shandong and Sichuan in Qing Dynasty. He is good at cooking. He likes chicken and peanuts, especially spicy food. When he was an official in Shandong, he ordered his chef to change Shandong cuisine "Fried Chicken with Sauce" into spicy cooking. Later, when he was the governor of Sichuan, he popularized this dish and created a delicious fried chicken, red pepper and peanuts. This delicious dish was originally Ding Jia's private kitchen, but later it was widely known as kung pao chicken. The so-called "Bao Gong" is actually the honorary title of Ding Baozhen. Ding Baozhen ruled Shu for ten years and made many achievements. He died in the eleventh year of Guangxu. In recognition of his achievements, the Qing court posthumously awarded the "Prince of Taibao". As mentioned above, "Prince Taibao" is one of "Bao Gong", so in memory of Ding Baozhen, he invented this dish and named it "kung pao chicken". Because this dish is so widely spread, there are many different practices everywhere, and there is even a "Kung Pao diced meat" that turns diced chicken into diced meat. After kung pao chicken spread to the west, West Renye Fang made some improvements according to its own taste, making it a "Western-style kung pao chicken" that conforms to the western taste.