Kung Pao Chicken is a well-known traditional dish both at home and abroad, and is included in Shandong cuisine, Sichuan cuisine, and Guizhou cuisine, with differences in ingredients and cooking methods.
The dish is related to Shandong cuisine's "sautéed diced chicken with soy sauce" and Guizhou cuisine's "spicy and crispy chicken", which were improved and developed by Ding Baozhen, the governor of Sichuan Province during the Qing Dynasty, to create a new dish - Kung Pao Chicken, which has since spread and is also classified as a dish in Beijing's imperial cuisine.