Kung Pao Chicken, is it a Sichuan or Lu cuisine

Originally Soy Sauce Diced Chicken in Lu Cuisine.

Kung Pao Chicken, is a famous Chinese and foreign characteristics of the traditional dishes. It is included in Lu Cuisine, Sichuan Cuisine and Guizhou Cuisine, with differences in ingredients and practices. The origin of the dish is related to the sauce popping chicken in Lu Cuisine, and Guizhou Cuisine's Hu Chili Chicken, which was later improved and developed by Ding Baozhen, the governor of Shandong Province and Sichuan Province in the Qing Dynasty, forming a new dish - Kung Pao Chicken, which has been passed down to the present day, and the dish has also been categorized as a Beijing court dish. After that, Kung Pao Chicken was also spread abroad.