Kung Pao Chicken is made from the ingredients of the cockerel cock and the ingredients such as chillies. This dish is red but not spicy, spicy but not fierce, spicy and strong, and fleshy and crisp. It is rumored that the founder of this dish, Ding Baozhen, Guizhou Zhijin, has served as the governor of Shandong, the governor of Sichuan, and often greets guests with this dish in his hometown.

"Three non-stick" is also called "soft yellow cabbage" or "osmanthus egg". The dish is golden in color and sweet in taste. When frying, it does not stick to the spoon. It does not stick to the chopsticks when it is cooked. It does not stick to the teeth when it is eaten, so the name is “three non-sticky”. It is soft and fragrant, sweet and not greasy, and has the effect of puzzle and appetizing. According to legend, the Qing Emperor Qianlong’s southern tour, passing through the Changde House, is known as the “three non-stick”. Qianlong’s great joy after eating, immediately made a note of the recipe for this dish. Since then, "three non-stick" passed to the palace and became a famous dish in the palace.