Pot Bun Pork is from the northeast.

Pot Bun Meat originates from Heilongjiang Province in Northeast China, while Hui Pot Meat comes from Sichuan Province in Southwest China. Although both have similar cooking methods and flavors, the ingredients and dishes they use are different. Pot-boiled pork is based on lean pork with a sweet and sour taste and a golden color, while huihuan pork is based on skinned pork with a spicy taste and a bright red color. The "burnt pork strips" are a sweet-and-sour dish made to suit the tastes of foreign guests.

The pork loin is usually sliced and marinated to taste, coated with deep-fried batter, deep-fried to golden brown and then thickened by mixing and frying in a pot. Legend has it that there is a eat still want to eat, love, mouth, praise, known as the Northeast, "special, famous, hard" the first of the three dishes, but also known as "China's first gourmet" dish, it is estimated that all will agree. It is the golden color, sweet and sour taste of the pot meat.

The origin story of pot roast:

During the Qing Dynasty, Zheng Xingwen, a flag person, came to Beijing with his father at the age of 6, and gradually became interested in cooking, and then worshiped Chen Caibao, a master of the Huaiyang cuisine. 1907, Zheng Xingwen went to the Harbin Binjiang Road government office, and became an official chef, to Du Xueying, who took care of the meals. The Daodai's residence often hosted foreign guests, especially Russian guests. As foreigners like to eat sweet and sour flavors, Du Xueying ordered his cooks to change the flavors of the dishes.

Zheng Xingwen the original savory flavor of burnt pork strips into a sweet and sour taste of the dish, this change makes Harbin became the origin of the pot meat. This dish makes the Russian guests like very much, every meal will have to order this dish. As a result of rapid frying with rapid fire, the iron pot is hot, the juice poured into the pot, soaked into the meat, so the name of the pot popping meat. The Russians pronounce the sound for package, and over time, the pot popped meat evolved into a pot of meat.