Speaking of delicious northeast dishes, we can't help but mention a "hard dish" pot-wrapped meat that many people must order when eating out. Hard dishes are what we in Northeast China call big meat dishes, which are satisfying, affordable and can support the table. Whether it's a family dinner or a dinner party, there must be several "scenic dishes" at position C, and pot-wrapped meat belongs to this category.
Pot-wrapped meat, formerly known as "pot-wrapped meat", is made from pork tenderloin. This dish is crisp outside and tender inside, golden in color, sweet and sour, and suitable for all ages. Bite down, the first thing you feel is the sour and sweet taste of the tip of the tongue, then the "click" sound of teeth touching the crisp surface, and finally the tender tenderloin. Every bite is mixed with crisp, crisp, tender, sour and sweet, with a little burnt sweetness of ginger and the smell of orange juice, which is very appetizing.
The origin of pot-wrapped meat:
Zheng Xingwen came to Beijing with his father when he was 6 years old, and gradually became interested in cooking. 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. Zheng Xingwen turned salty "roast pork strips" into sweet and sour dishes, which made Harbin the origin of braised pork. ?