Pot-stewed meat is a dish with northeast flavor and a very important dish in northeast food culture. It is sliced pork tenderloin, wrapped in fried pulp, fried in a pot until golden brown, then stirred and thickened. This dish is golden in color and tastes sweet and sour. In the northeast, braised pork is very popular with people, but there are differences in details in each place. So, do you know the origin of braised pork?

Pot-wrapped meat, formerly known as "pot-fried meat", comes from senior chef Zheng Xingwen of Xue Ying, the satrap of Harbin Daotai. Because the wok is heated with a sharp fire, the juice is poured into the wok and soaked into the meat, so it is called "wok fried meat". Russians pronounce the sound "explosion" as a package. Over time, "pan fried meat" became "pan fried meat". Before the incident, because the three northeastern provinces were under the jurisdiction of the Zhang family, many dishes in Daotai House were forbidden and private kitchens.

19 1 1 year, Zheng Xingwen was highly praised by the representatives of the participating countries for his superb cooking skills at the World Plague Research Society held in Fengtian (now Shenyang), and won the honorary plaque of "Riverside Diner" issued by the conference. After Japan occupied Heilongjiang, Zhang Xueliang's control over parts of Northeast China gradually loosened, some folk crafts and gourmet recipes gradually flowed out, and pot-wrapped meat began to spread inside and outside Harbin.

Later, when I arrived in Liaoning, the people of Liaoning themselves made improvements. The last step is to use ketchup or ketchup, which looks like Harbin's "cherry meat" and reduces the crisp golden color of braised pork (pan-fried meat). The chef of Longquan Villa once showed the Shenyang version of "pot-wrapped meat" in the national TV cooking competition. The great-grandson of "Binjiang Mountain Family" opened a gourmet shop at No.43 Garden Street in Harbin.

Pot-wrapped meat is a famous dish in Northeast China. Generally, all dishes pay attention to color, fragrance, taste and shape, but this dish needs to be added with a "sound", that is, it should make a sound similar to that when eating popcorn when chewing. This is Zheng Xingwen, the founder of Daotaifu cuisine in Harbin and the first chef of Daotaidu Xue Ying in binjiang road. In order to meet the taste of foreign guests, he changed the original salty "roast pork chop" into a sweet and sour dish, thus the first dish in Harbin appeared. Zheng Xingwen called it "pot-wrapped meat" according to the practice of dishes, and now it is called "pot-wrapped meat". Pot meat has been passed down from generation to generation.