At that time, Du received foreign guests on a Taoist platform. In order to cater to their tastes, as the first chef of binjiang road Daoguan Du, he thought hard and created the dish "Pot-wrapped Meat". Pot-wrapped meat is a piece of meat wrapped in potato starch, then directly fried in a pot, and then evenly fried with sweet and sour juice made of sesame oil, sugar and vinegar, hence the name pot-wrapped meat.
At first, this dish was named "Fried Pork" because it was fried quickly with quick fire. Later, Russians loved this dish very much, and when they read the word "treasure", they pronounced it "treasure", so people gradually began to call this dish "fried pork".
As an important official institution, Northeast China is bound to 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 the sweet and sour taste, and the pot-stewed meat in Northeast China was also linked with the international market. In the history of modern diet in China, braised pork made the northeast people proud. Inside and outside the Great Wall, north and south of the Yangtze River are very famous, and everyone knows it.
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.