In recognition of his achievements, the Qing court posthumously presented the "Prince Taibao". "Prince Taibao" is one of the "palace treasures", so the dish he invented was named "kung pao chicken", which is also a memorial to him. Times have changed. Many people don't know what "Gong Bao" is, so they take it for granted that "kung pao chicken" is written as "Kung Pao Chicken". Although it is a word difference, it has changed the original intention of commemorating Ding Baozhen.
Gong Bao is a virtual title of officials at all levels in Ming and Qing Dynasties. The highest honorary titles are Taishi, Shao Shi, Taifu, Shaofu, Taibao, Shaobao, Taizi Taishi, Prince Shao Shi, Taizi Taifu, Taizi Shaofu, Taizi Taibao and Taizi Shaobao, and the marginal ministers add titles or give officials after death, which are collectively called palace titles. After Xianfeng, he no longer used "teacher" but used "guarantee".
Extended data
The historical origin of kung pao chicken;
Ding Baozhen, governor of Shandong and governor of Sichuan in Qing Dynasty, had a good knowledge of cooking. He liked chicken and peanuts, especially spicy food. When he was an official in Shandong, he ordered his chef to change the Shandong dish "Fried Chicken with Sauce" into spicy stir-frying. Later, when he was governor of Sichuan, he popularized this dish and created a delicious dish made by frying chicken, red pepper and peanuts in a pan.
This delicious dish was originally Ding Jia's private kitchen. Ding Baozhen ruled Shu for ten years and made many achievements. He died in the 11th year of Guangxu. In recognition of his achievements, the Qing court posthumously presented the "Prince Taibao". In memory of Ding Baozhen, this dish he invented was named "kung pao chicken".
Because this dish is so widely spread, there are many different practices in various places, and there is even a "Kung Pao Diced Meat" that turns diced chicken into diced meat. After kung pao chicken spread to the west, westerners also made some improvements according to their own tastes, making it a "western-style kung pao chicken" that conforms to western tastes.
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