The practice of pot-wrapped meat
Stir-fry in a big fire, the iron pot is hot, and the juice is poured into the pot and soaked in the meat, so it is called "pan-fried meat". But the Russians pronounce the sound "explosion" as bag. Over time, "pan fried meat" became "pan fried meat". Before the 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. 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. Since then, pot-wrapped meat has become famous. 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.
Ancient people in China came to spend the summer, and there was a saying of "tasting three flavors". There are three kinds of sanxian: the earth sanxian, the tree sanxian and the water sanxian. We are familiar with the fresh vegetables in the field: amaranth, wheat and broad beans. Later, in the northeast, three of the three delicacies became potatoes, eggplant and peppers. These three dishes are fried together and taste better, so this dish has become an out-and-out famous dish in Northeast China.