Gong Bao is a general term for Prince Taibao and Shaobao. In the Qing dynasty, there was no prince, but the name of Prince Fu Bao was added to the title of minister and meritorious person, and there was no post or post. The prince called the East Palace, hence its title. Such as Shao Shi, Shaofu and Shaobao are called Gongshi, Gongfu and Gongbao.

2. Legend has it that during the Qing Dynasty, Ding Baozhen, a former governor of Sichuan, was named "Prince Shaobao" before his death and was called Ding Gongbao. After Ding Gongbao arrived, at a banquet, the waiter served diced chicken with green pepper and crispy peanuts. Gong Gongbao praised it and asked what the dish was called. The host had a brainwave and replied, "This dish is nameless. Since adults like it, it is called kung pao chicken." The name of the dish comes here again. The characteristics of this dish are: pale white and green. Golden and mixed; Fresh and tender, slightly spicy and crispy. Pork can also be used as raw material, so it is called Kung Pao diced meat.

3. kung pao chicken is a famous traditional dish. Shandong cuisine, Sichuan cuisine and Guizhou cuisine are all included, and the raw materials and practices are different. The origin of this dish is related to the sauce-fried diced chicken in Shandong cuisine and the Hu chili pepper diced chicken in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in the Qing Dynasty, forming a new dish-kung pao chicken, which has been passed down to this day. This dish has also been classified as Beijing Palace Cuisine. Later, kung pao chicken also spread abroad.