Which Chinese dish is named for a Qing dynasty official, Ding Baozhen?

The Chinese dish named for the Qing dynasty official Ding Baozhen is Kung Pao chicken.

Ding Baozhen lived from 1820 to 1886 and served as governor of Sichuan Province during the late Qing dynasty. His official title included Taizi Shaobao, roughly “Crown Prince’s Tutor.” Gongbao, rendered in English as “Kung Pao,” was a shortened form of that title, which became associated with the dish.

Kung Pao chicken is a Sichuan-style stir-fry built around diced chicken, dried chili peppers, peanuts, vegetables, and Sichuan peppercorns. The combination of heat, aromatic spices, and a sweet-sour savory sauce gives the dish its distinctive character. Its exact origin story is uncertain, although the connection to Ding Baozhen is widely accepted.

Western restaurant versions often differ from traditional Sichuan preparations. They may use more sauce, orange flavor, bell peppers, or other vegetables, while authentic regional versions emphasize dried chilies and Sichuan pepper. During China’s Cultural Revolution, the imperial association made the name politically sensitive; it was later restored in the 1980s. “General Tso’s chicken” is a separate dish and is not named for Ding Baozhen.