During the Qing Dynasty, Zheng Xingwen, a Manchu, came to Beijing with his father at the age of 6. He gradually became interested in cooking, and later studied under Chen Caibao, a master of Huaiyang cuisine. In 1907, Zheng Xingwen went to the Harbin Binjiang Road Yamen, when the official cook, to the dao dai Du Xueying cooking meals. The Daodai's residence often hosted foreign guests, especially Russian guests. As foreigners liked sweet and sour flavors, Du Xueying ordered his staff to cook for him. Du Xueying ordered his cooks to change the flavors of the dishes. Zheng Xingwen the original savory flavor of the "burnt meat strips" into a sweet and sour flavor dishes, this change makes Harbin become the origin of the pot meat.

The dish is so popular with Russian guests that they order it every time they eat. As a result of rapid frying with rapid fire, the iron pot is hot, the juice poured into the pot, soaked into the meat, so the name "pot popping meat". Russians pronounce the word "bao" as "bag," and over time, "bao bao meat" evolved into "bao bao meat," which means "meat in a pot," or "meat in a bag.

Before the Xi'an Incident, the three eastern provinces were under the jurisdiction of the Zhang family, and many of the dishes in the Daodai Mansion were forbidden and private dishes. After the Japanese invasion of Heilongjiang, some folk crafts and gourmet recipes were gradually exported, and pot-boiled meat began to circulate in Harbin and outside. Liaoning people on the pot meat has been modified, the last step to use tomato sauce or tomato sauce, the appearance of Harbin's "cherry meat", reducing the original crispy golden pot meat.