Guobaorou is one of the most famous delicacies in Northeast China, and many people love it beyond measure. So, what’s so delicious about Guobao Pork?

First of all, the most important thing about Guobao Pork is that it is crispy and sweet. Each piece of meat needs to be soaked in prepared flour, egg liquid and bread crumbs, and fried several times to achieve the best taste. Because of this, Guobao Pork not only looks bright in color, but also has a very full taste. Here we recommend the Guobao Pork from Zhongshan District, Dalian City, Liaoning Province. Each piece of meat is fried to an extremely crispy texture, crispy on the outside and tender on the inside, very delicious.

Secondly, another unique feature of Guobaorou is its sweet and sour taste. The key to making Guobao Pork is to coat it in a sweet and sour sauce after frying to make the meat taste even more delicious. The Guobao Pork from Harbin City, Heilongjiang Province pays more attention to the uniqueness of the sauce. It usually adds various seasonings such as tomato sauce, sweet sauce and vinegar to make the Guobao Pork more flavorful.

The last is the ingredients for Guobao Pork. Different places will choose different side dishes to go with Guobao Pork, but most of them are mainly vegetables. Full of Nanjing characteristics, the meat is wrapped in a three-layer pancake pot, and vegetable ingredients such as cucumber strips and tomato slices are added to the side dishes, making it more refreshing and healthy. In Changchun City, Jilin Province, the Guobao Pork is paired with springy kohlrabi shreds, which is endlessly memorable.

In general, the deliciousness of Guobao Pork lies not only in the meat itself, but also in its unique preparation method and combination. Only when these aspects are done just right can a pot-baked pork with perfect texture and unique flavor be produced.