Named after Ding Baozhen (
丁宝桢, 1820–1886), the late-Qing governor of Sichuan whose honorary title was
太子少保, shortened to
宫保. The dish — diced chicken stir-fried with dried chilies, Sichuan pepper, peanuts, and scallions — was said to be cooked for him by his household chef in Chengdu.
