Guobaorou, also known as "Guobaorou", was born during the Guangxu period of the Qing Dynasty and was created by Zheng Xingwen, the official chef of Daotai Prefecture in Harbin at that time.

The opening of the Middle East Railway at that time allowed many Russians to enter the Northeast, especially the Harbin area, where a large number of Russians lived. Harbin Daotai Mansion often receives these Russians, so how to take care of the tastes of these people at banquets has become a problem that Zheng Xingwen has to consider.

In order to cater to the eating habits of the Russians, the traditional Chinese fried pork slices have been changed to a sweet and sour taste. Pork tenderloin is selected, sliced ??and fried in batter, cooked in sauce over high heat, and garnished with fruits. This combination of Chinese and Western dishes immediately impressed the taste buds of the Russians. Whenever these people had the opportunity to dine in Daotai Mansion, they would definitely order this dish named "Pork in Pot" by Zheng Xingwen. Over time, the name of this dish was passed down as "Guobaorou", and it became popular among Russians in Harbin. However, during this period, Guobaorou was still relatively niche, and its popularity was relatively narrow. In November 1910, a large-scale plague broke out in Harbin, a relatively densely populated city. The epidemic soon spread to the Northeast, killing more than 60,000 people in total. In the process of fighting the plague, Wu Liande, a doctor who studied abroad sent by the Qing government, made a huge contribution. He risked his life to enter the epidemic area for treatment. In an era when there were no antibiotics, he defeated the plague and created a miracle in the history of medicine. . In April 1911, the Qing government held the "Universal Plague Research Conference" in Shenyang. The chef of the banquet after the conference was none other than Zheng Xingwen. Representatives from foreign countries who attended the banquet greatly praised the hot pot pork at the banquet. The government is happy to hear about this. It is rare for Chinese people to earn face for the country not only in science but also in diet. The Qing government awarded Zheng Xingwen the honor of "Binjiang Cuisine Patriarch". This dish quickly became popular among Northeastern officials after the meeting. Later, Zheng Yilin, the second-generation successor of Guobao Rou, removed the original fruit garnishes and instead used Chinese onions, ginger shreds and garlic slices, garnished with coriander, and exported to domestic sales. This practice continues to this day.