Pot-wrapped meat does not have to be made of tenderloin, but because tenderloin is tender, tight and elastic, and pot-wrapped meat made of tenderloin tastes better. If you use other meat, it just tastes worse.

Double coke pork (English name: double coke pork), formerly known as pan-fried pork, is a northeast dish, which was first created by Zheng Xingwen, a chef of Harbin Daotai House, in Guangxu period. Pot-wrapped pork is a sweet and sour dish. Change the salty "fried pork strips" into a dish to meet the tastes of foreign guests.