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 when eating cornstarch. That kind of sound. 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.

The differences between Gu Lao Pork and Gu Lao Pork are as follows:

1. Gu Lao Pork is a Cantonese dish, while Gu Lao Pork is a Northeastern style dish.

2. Gu Lao Pork is mostly served with pineapple, while Guobao Pork is mostly served with lemon and tomatoes.