Doublecoked pork (English name: DoubleCookedPorkSlices a northeast dish, formerly known as pot-fried meat, which was created by Zheng Xingwen, the chef of Harbin Daotai Prefecture, in Guangxu period. Pot-fried pork is a dish derived from the meat loaf section in Northeast China. It is made of pork tenderloin (beef is used for authentic dishes) and starch, which is fried twice, once cooked and then colored, so it is also called "pot-fried pork". It is crispy and sweet, and the meat inside is tender. When it comes out of the pot, it is watered and decorated with shredded onion and coriander. Before the Xi 'an Incident, because the three northeastern provinces were under the jurisdiction of the Zhang family, many dishes in Daotai House were forbidden and private, and ordinary people could not eat them. In 1911, Zheng Xingwen was highly praised by the representatives of the participating countries for his superb cooking skills at the International Plague Research Conference held in Fengtian (now Shenyang), and was awarded the honorary plaque "Riverside Diners" by the conference. Since then, pot-wrapped meat has become famous. After Japan occupied Heilongjiang, Zhang Xueliang's control over parts of the northeast gradually loosened, some folk crafts and gourmet recipes gradually flowed out, and pot-wrapped meat began to spread in Harbin and outside. Later, when they arrived in Liaoning, Liaoning people added their own transformation. The last step was to use ketchup or tomato sauce, which looked like Harbin's "cherry meat" and reduced the original crispy golden color of pot-stewed meat (pot-fried meat). Pot-wrapped meat has now become a famous dish in six northern provinces, and the masses at home and abroad come here!