Fried Pork in Scoop (English name: Fried Pork in Scoop), formerly known as Fried Pork, was founded by Zheng Xingwen, a chef of Daotai House in Harbin during 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, the pork tenderloin is sliced and marinated, wrapped in deep-fried pulp, fried until golden brown, fished out, and then stir-fried and thickened.

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.