In the mid-19th century, during the Qing Dynasty (1644-1911), the corvée laborer and carriage office, a system akin to ancient post stations, played a crucial role in supplying military rations to the Qing army.

The operation was funded by taxes levied on grain shipments. However, there was widespread corruption in Zhaohua ancient city, Sichuan. Local officials and gentry exploited the system for personal gain, leading to widespread resentment among the working people.

It was in this context that Ding Baozhen, the governor of Sichuan, took decisive action to rectify the situation. He personally contributed 7,000 taels of silver from his own wealth and encouraged wealthy landowners to donate another 3,000 taels. This money was used to buy land, with the rental income earmarked to cover the corvée laborer and carriage office's costs, relieving the burden on the local population.

The details of this significant event are preserved in a memorial tablet still displayed in front of the Government Site of Zhaohua City, which was founded during the Tang Dynasty (618-907), ruined several times in the turmoil of war and rebuilt in 2008.

During his time in Zhaohua, Ding took an active interest in local culture, and one of the lasting legacies of his stay is the world-renowned dish, Kung Pao Chicken.

While in Zhaohua, Ding was introduced to a chef who prepared a dish using simple ingredients — lean chicken, peanuts, tender peas and a touch of garlic and spring onions. The resulting dish was an exquisite balance of flavor, aroma and color, which greatly impressed him. Ding became an avid fan and made it a personal favorite.

When he passed away during his tenure as governor of Sichuan, the Qing emperor posthumously awarded Ding the title "Taizi Taibao" (grand guardian of the crown prince). The title "Kung Pao" was derived from this honorary title.

To honor Ding's contribution, the dish was subsequently named "Kung Pao Chicken," which continues to delight food lovers around the world today.