Guobao Pork is a Northeastern-style dish and a very important dish in Northeastern cuisine culture. The pork tenderloin is sliced ??and marinated, wrapped in fried batter and fried until golden brown, then scooped up, stir-fried and thickened.

The finished dish is golden in color and tastes sour and sweet.

In the Northeast, Guobao Pork is very popular among people, but the cooking methods in each place are different in details. So, do you know the origin of Guobao Pork?

Guobaorou, formerly known as "Guobaorou", was created by Zheng Xingwen, the dedicated chef of Yin Du Xueying of Daotai Prefecture in Harbin and the "ancestor of Binjiang cuisine".

Because it is stir-fried quickly over high heat, the iron pot is heated, and the juice is poured into the pot and soaked into the meat, so it is called "pot fried meat".

Russians pronounce the word "pop" as "bao". Over time, "guo Baorou" has become "guobaorou".

Before the Xi'an Incident, since the three eastern provinces were under the jurisdiction of the Zhang family, many dishes in Daotai Mansion were forbidden or private dishes.

In 1911, at the International Plague Research Conference held in Fengtian (today’s Shenyang), Zheng Xingwen was highly praised by representatives from various countries for his superb cooking skills, and was awarded the honorary plaque "Binjiang Food Ancestor" by the conference.

After Japan occupied Heilongjiang, Zhang Xueliang gradually loosened his control over some areas in the northeast. Some folk crafts and gourmet recipes gradually leaked out, and Guobao Pork also began to spread in Harbin and outside.

Later, when I arrived in Liaoning, the people of Liaoning added their own modifications to it. In the last step, they used tomato sauce or tomato sauce. The appearance was very similar to Harbin's "cherry meat", which reduced the original aroma of Guobaorou (pot-fried pork).

Crisp and golden.

The chefs of Longquan Villa once demonstrated the Shenyang version of "Guobao Pork" in a national TV cooking competition.

The great-grandson of "Binjiang Shanzu" opened a gourmet restaurant at No. 43 Huayuan Street, Harbin.

Guobao Pork is a famous Northeastern dish. Generally, dishes pay attention to color, aroma, taste and shape. However, this dish also needs to add a "sound", that is, when chewing, it should make a sound similar to that of eating cornstarch.

This is when Zheng Xingwen, the founder of Harbin Daotai cuisine and the first chief chef of Daotai Du Xueying in Binjiang Provincial Department, changed the original salty "charred pork strips" to a sweet and sour flavor in order to adapt to the tastes of foreign guests.

Dishes, this change led to the emergence of original dishes in Harbin.

Zheng Xingwen called it "Guobaorou" according to the recipe of the dish, and now it is called "Guobaorou".

Guobaorou has been passed down for four generations.