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 Department Daotaidu, he tried his best to create "pot-wrapped meat". Pot-wrapped meat is made by wrapping slices of meat with starch made of potatoes, then frying them directly in a pan, and then stirring them evenly with sweet and sour juice made of sesame oil, sugar and vinegar, hence the name pot-wrapped meat.
At first, this dish was named "Pan-fried Pork" because it was fried quickly with quick fire. Later, Russians liked this dish very much. When they read the word "Bao", they would pronounce it, so people gradually began to call it "fried pork".
As an important official institution, Northeast China will inevitably deal with foreigners, such as Russians. Russians, on the other hand, especially prefer sweet and sour taste, which is not suitable for spicy pickles in Northeast China at all, so someone came up with the dish of pot-stewed meat, which removed the salty and spicy taste in the past and added sweet and sour taste, and the pot-stewed meat in Northeast China was also hooked internationally. In the modern food history of China, braised pork made the northeast people feel proud. It is famous inside and outside the Great Wall, north and south of the motherland, 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 when he was 6 years old, and gradually became interested in cooking. Later, he worshipped Chen Caibao, a descendant of Huaiyang cuisine, as a teacher. 1907, went to Harbin binjiang road yamen, where he 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 turned salty "roast pork strips" into sweet and sour dishes, which made Harbin the origin of braised pork.
Russian guests like this dish very much, and they should order it every time they 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 "pot-wrapped meat". Russians read "explosive" as a bag. Over time, "Chongqing pork" has evolved into "Chongqing pork".
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 braised pork, and the last step was to use tomato sauce or tomato sauce, which looked like Harbin's "cherry meat" and reduced the original crispy golden color of braised pork.