Kung Pao Chicken evolved from the "Sauce-fried Chicken" in Shandong cuisine. Many officials love delicious food. For example, Dongpo Pork is related to Su Dongpo, as is Kung Pao Chicken. Kung Pao Chicken was created by Ding Baozhen, governor of Shandong and governor of Sichuan in the Qing Dynasty. There are two theories about the invention of this famous dish: Ding Baozhen liked to eat chicken and peanuts most in his life. Among his brothers in Jiujunmen Lane, there was a Shandong cuisine chef at the time. Shandong cuisine originally had the dish "fried chicken in soy sauce". In fact, this dish originated from the fried chicken in soy sauce in Shandong cuisine and is related to the spicy chicken in Guizhou cuisine. It was later adopted by the governor of Shandong and the governor of Sichuan in the Qing Dynasty. Ding Baozhen's improvement and development resulted in a new dish - Kung Pao Chicken, which has been passed down to this day.

Kung Pao Chicken naturally originated from Shandong cuisine, which can be seen from the name. The so-called " "Gongbao" is not a certain cooking technique, but the honorary title "Prince Taibao" in the Qing Dynasty, also known as Gongbao. Yuan Shikai was once named the Prince Taibao at that time. The origin of Kung Pao Chicken is related to the sauce in Shandong cuisine Baked chicken is related to Guizhou cuisine's spicy chicken. It was later improved and developed by Ding Baozhen, governor of Shandong and governor of Sichuan in the Qing Dynasty, and formed a new dish - Kung Pao Chicken.

The origin of "Kung Pao Chicken" is related to the fried chicken in Shandong cuisine and the spicy chicken in Guizhou cuisine. It was later named by Ding Baozhen, governor of Shandong and governor of Sichuan in the Qing Dynasty (now Guizhou). A native of Niuchang Town, Jinzhi County, Bijie City, Sichuan Province) improved and developed a new dish - Kung Pao Chicken. "Kung Pao Chicken" is named after Ding Baozhen, a Jinshi during the Xianfeng period of the Qing Dynasty and a native of Pingyuan, Guizhou. . He was once regarded as the "Prince Taibao", or Gongbao for short. Such a title was very honorable, so he was also called "Ding Gongbao" by future generations.

Personally, this dish "Kung Pao Chicken" should belong to Sichuan cuisine. Although "Kung Pao Chicken" exists in Shandong cuisine, Guizhou cuisine, and Sichuan cuisine. But its entire dish has very similar characteristics to Sichuan cuisine. In addition, Ding Baozhen also served as the admiral of Shandong. Presumably his chef also made this dish in Shandong and it was spread. Therefore, some people say that it is Shandong cuisine, and this is also true.