宫保鸡丁（Kung Pao Chicken）是一道闻名中外的特色传统名菜，在鲁菜、川菜、贵州菜中都有收录，其原料、做法有差别。该菜式的起源与鲁菜中的酱爆鸡丁、贵州菜中的胡辣子鸡丁有关，后被清朝山东巡抚、四川总督丁宝桢改良发扬，形成了一道新菜式——宫保鸡丁，并流传，此道菜也被归纳为北京宫廷菜。之后宫保鸡丁也流传到国外

Kung Pao Chicken[1] is a famous traditional dish famous at home and abroad. It is included in Shandong cuisine, Sichuan cuisine and Guizhou cuisine, and its raw materials and methods are different. [2] The origin of this dish is related to the fried chicken in Shandong cuisine and the spicy chicken in Guizhou cuisine. Later, it was improved and carried forward by Ding Baozhen, governor of Shandong and governor of Sichuan in the Qing Dynasty, and formed a new dish – Kung Pao Chicken diced, and spread, this dish is also classified as a Beijing court dish [3]. Later, Kung Pao Chicken was also spread abroad.

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