Pot-wrapped meat is quite special in northeast cuisine. Sweet and sour is to fresh and salty, just like a shy and lovely young lady in a group of rough and crazy men. Many people are curious about where the pot-stewed meat comes from and its origin. Today, Xiaobian will have a chat with you. Where is the pot-stewed meat? It belongs to the northeast cuisine and is a famous dish in Harbin, Heilongjiang Province. It was invented by Zheng Xingwen, the first chief chef of Du Xueying, the first Daotai of Binjiang Road Department in the late Qing Dynasty. In the history of modern food in China, pot-stewed meat makes Harbin people feel proud and proud. It is well-known inside and outside the Great Wall, north and south of the river, and everyone knows it. No one has never eaten it. This dish is salty and fresh in northern cuisine, and it has a slightly sweet and sour taste of western flavor. Even foreigners eat it with their thumbs up. Why do you say that? Because the dish of pot-stewed meat is made by Harbin people. Let's talk to you about the origin of pot-wrapped meat. The origin of pot-stewed meat is a famous northeast dish, which is deeply loved by people. At that time, Du Xueying, a Taoist platform, received foreign guests. In order to cater to their tastes, Zheng Xingwen, the first chief chef of Du Xueying, a Taoist platform in Binjiang Road Department, thought hard to create the dish of "pot-wrapped meat". This story is little known. Zheng Jiazu was born in Jianchang County, Liaoning Province. Zheng Xingwen grew up in a well-off family. The good family environment made Zheng Xingwen gradually interested in food culture, made some research on the cooking, and commented on the color, fragrance, taste and shape of dishes, so he was praised as a "little gourmet". Zheng Xingwen came to Beijing with his father when he was 6 years old. 14 years old, he was very fond of food and cooking. Zheng Xingwen once learned to cook official dishes in an official's house in Beijing. After several years of hard study, Zheng Xingwen, an apprentice, opened a middle-grade restaurant called Zhenweiju in the seventh year of Guangxu in the Qing Dynasty 188 1 in Beijing, which was then called Beiping. 1907, recommended by a friend, Zheng Xingwen took 14 skilled cooks into the Daotai House at that time to be the head chef, who specially prepared meals for the first Daotai Du Xueying. As the official residence of the northern town at that time, Daotai House often hosted foreign guests. Because foreigners like sweet and sour tastes, the salty taste in the north makes foreign guests uncomfortable. In order to please foreign envoys, Daotai Du Xueying ordered the chefs in the government to change the taste of dishes. After several meditations, Zheng Xingwen changed the original salty and delicious "burnt meat" into sweet and sour dishes, and a new dish appeared. Zheng Xingwen called it "Pan-fried meat" according to the practice of dishes. It may be that foreigners have a problem with their pronunciation when ordering, but now it is called "Pan-fried meat". The pot-wrapped meat in Liaoning cuisine uses tomato juice, which is another flavor.