Brief introduction of pot meat:

Fried pork (English name FriedPorkinScoop), formerly known as fried pork, was founded by Zheng Xingwen, chef of Xue Ying, Daotai Prefecture, Harbin, in Guangxu period. After cooking, the color is golden and the taste is sweet and sour.

Pot-wrapped pork is a sweet and sour dish. Change the salty "fried pork strips" into one to meet the tastes of foreign guests. Usually, pork tenderloin is sliced and marinated, wrapped in deep-fried pulp, fried in a pot until golden brown, fished out, and then stirred and thickened in the pot.

In 2022, Harbin braised pork was selected into the national "landmark food list".

In the Qing Dynasty, Zheng Xingwen, the flag bearer, came to Beijing with his father at the age of 6, and gradually became interested in cooking. Later, I worshipped Chen Caibao, a descendant of Huaiyang cuisine. 1907, went to the yamen in binjiang road, Harbin, served as an official chef and cooked for Du. Daotai Building often entertains foreign guests, especially Russian guests.

Because foreigners like to eat sweet and sour. Du ordered the chefs in the government to change the taste of the dishes. Zheng Xingwen changed salty "roast pork strips" into sweet and sour dishes, which made Harbin the origin of braised pork.

This dish is very popular with Russian guests, and you should order it every time you eat. 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 read "explosive" as a bag. Over time, "pan fried meat" has evolved into "pan fried meat".

Before the incident, the three northeastern provinces were under the jurisdiction of the Zhang family, and many dishes in Daotai House were forbidden and private kitchens. After Japan invaded Heilongjiang, some folk crafts and gourmet recipes gradually flowed out, and pot-wrapped meat began to spread inside and outside Harbin.

Liaoning people reformed the braised pork, and the last step was to use tomato sauce or tomato sauce, which looked like Harbin's "cherry meat" and reduced the crispy golden color of braised pork.