Kung Pao Chicken is a traditional Chinese dish and famous for its richness and variety and regarded by many as the most popular Chinese dish internationally. You can find it in almost any Chinese restaurant overseas. Its (1) (popular) has made it a name card for Chinese cuisine (菜肴). (2) (It) flavor combines sour, sweetness and spiciness (辣), with the first two as the major ones. It's a good choice for the feast on Spring Festival Eve, (3) most Chinese families enjoy time together. Kung Pao Chicken is a dish from Sichuan cuisine, (4) it originated from Lu cuisine in Shandong Province. The dish is believed to be the creation of Ding Baozhen, (5) official during the Qing Dynasty. Ding (6) (serve) as a leader in Shandong Province and later in Sichuan Province. He favored peanuts and spicy food, so he improved the Shandong dish "Jiang Bao Chicken" by (7) (add) pepper to it. After he came to Sichuan, the dish was popularized. The dish spreads so (8) (wide) that it's been localized in various places. Some even use meat instead of chicken (9) (cook) this dish. When it went West, the people there also improved it according (10) their own preferences.