Pot-wrapped pork is a sweet and sour dish, which combines salty and fresh "fried pork strips" 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.
The originator of pot-stewed meat is Zheng Xingwen, the founder of Fucai in Harbin Daotai and the first chef of Xue Ying in Binjiang Daotai!
According to Zheng Shuguo, the fourth generation famous chef of Daotai, the Zheng family is a standard bearer, and his father Zheng lives in Liaoning and is engaged in tea business in Beijing. Because of social interaction and communication, he often tastes all kinds of delicious food, and his taste is embarrassing, so he is nicknamed "gourmet" by his friends. Zheng Xingwen came to Beijing with his father when he was 6 years old, and gradually became interested in cooking. At the age of 14, he had a strong preference for food and cooking. Chen Caibao, the successor of Huaiyang cuisine after worship.
Northeast famous dishes: the historical origin of pot-wrapped meat
Zheng believes that "a gentleman keeps away from cooking", and he is worried that his son will lose face to the flag bearer when cooking. But very determined, Zheng had to satisfy his idea and send him to Prince Gong's house to learn cooking. This broadened Zheng Xingwen's horizons and increased his knowledge. At the age of 24, Zheng Xingwen began his career as an artist. His family wouldn't let him go out to cook, so he opened a "Zhenweiju" restaurant on Donghuamen Street in Beijing and became his own boss. Zhenweiju has a good customer base. Zheng Xingwen's "Eight Banners Style" stands out. He only cares about the quality of the dishes, but ignores the cost. Therefore, the more prosperous the business, the more he loses. After working for more than three years, he had to close the door.
1907, Zheng Xingwen took 14 chef to Harbin on the recommendation of his family, Zheng Guohua, general manager of China-foreign negotiation bureau of Heilongjiang province, and entered the riverside official yamen at that time to be an official chef, specially preparing meals for the first official. As the official residence of the northern town at that time, Daotai House often entertained foreign guests, especially Russian guests. Because foreigners like sweet and sour taste, the salty taste in the north makes foreign guests uncomfortable. Du of Daotai ordered the chefs in the government to change the taste of the dishes. Zheng Xingwen turned salty "roast pork strips" into sweet and sour dishes, which made Harbin the origin of braised pork. Zheng Xingwen calls it "pot-wrapped meat", which may be caused by the pronunciation problem when foreigners order food. Over time, it has evolved into today's "Sichuan style pork".
Northeast famous dishes: the historical origin of pot-wrapped meat
Russian guests like this dish very much, and they should order it every time they come to dinner. In addition, Zheng Xingwen's chefs in Daotaifu have created many delicious dishes, such as "pig's head soup" (later changed to "pig's head cake", people still call it "pig's head soup"), "smoked braised duck" and "stewed lion's head with tender soup". 19 1 1 year, at the World Plague Research Association held in Fengtian (now Shenyang), Zheng Xingwen was highly praised by the representatives of the participating countries for his superb cooking skills, and won the honorary plaque of "Riverside Diner" issued by the conference.