Pot-wrapped meat first appeared in the northeast. In principle, it should be salty and spicy, because regional problems have sour taste. At first, as an important official institution, Northeast China will inevitably deal with foreigners, such as Russians. Russians, on the other hand, have a special preference for sweet and sour taste, which is totally unsuitable for the spicy and salty taste in Northeast China, so someone came up with the dish of pot-stewed meat, which removed the salty and spicy taste in the past and added sweet and sour taste, so pot-stewed meat was born.

Pot-wrapped meat, formerly known as pot-fried meat, was created by Zheng Xingwen, the chef of Xue Ying, Yindu, Daotai County, 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, 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.

Historical development of pot-wrapped meat

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".

Later, due to historical reasons, 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.