According to friends in the northeast, this famous dish originated in the Kangxi period of the Qing Dynasty. In the twenty-first year of Kangxi, Emperor Kangxi personally led troops to Heilongjiang to make a personal expedition to fight against tsarist Russia's invasion of northeast China. At that time, the troops dined in the tribes where the Oroqen people gathered. In order to welcome Emperor Kangxi and let Manchu soldiers have hot meals, the local people cooked fresh fish in the river and Shan Ye poultry in large iron pots. Emperor Kangxi cheered again and again after tasting it. After the approval of Emperor Kangxi, the iron pot stove quickly became popular in the whole northeast region and became a local specialty food.
With the continuous development of society, Northeast cuisine is popular all over the country because of its unique taste and economic characteristics. In many cities in the north, we can see many restaurants in the northeast, almost all of which are packed. Pot-stewed food has also become the main food of many restaurants in the northeast and is favored by customers.
However, after tasting the pot-stewed in many areas, Bian Xiao personally thinks that if you want to eat authentic pot-stewed, you should come to the Northeast. Although the braised dishes in other areas taste good, you always feel that eating braised dishes has no atmosphere. Winter in Northeast China is long, and it often snows heavily. In this case, three or five friends meet, sit on the unique heatable adobe sleeping platform in Northeast China, and eat steaming pot-stewed in Pak Lei in Northeast China.
If you come to the Northeast, please don't miss this delicious food.