Pot-wrapped meat, formerly known as pot-wrapped meat, is a northeast dish. 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.

Extended data:

The legend of pot-wrapped meat

At that time, Empress Dowager Cixi was tired of eating big fish and meat, and asked the royal chef to put a few more dishes. At that time, the chef was from the northeast, so he made a plate of pot-wrapped meat according to his hometown's practice and served it to Cixi's table. The cook waited anxiously, knowing that if Cixi was not satisfied, the cook would be punished.

At this time, I saw Cixi take the first bite and then the second bite. The eunuch next to her was both happy and afraid. There are rules in the palace that you can't eat three dishes. Sure enough, Cixi took three bites and gave up. Since then, she has never forgotten the taste of this pot-wrapped meat.

Baidu encyclopedia-guobaorou