Guobaorou is a famous Northeastern dish.

Guobaorou, formerly known as Guobaorou, was created during the Guangxu period by chef Zheng Xingwen of Yin Du Xueying of Daotai Prefecture in Harbin. When cooked, it has a golden color and a sweet and sour taste.

In order to adapt to the tastes of foreign guests, Guobaorou changes the salty and fresh flavor of "charred pork strips" into a sweet and sour dish. Usually, the pork tenderloin is sliced ??and marinated, wrapped in frying paste, fried in a pan until golden brown, scooped up, and then stir-fried to thicken it.

Russian guests like this dish very much and order it every time they eat. Because it is stir-fried quickly over high heat, the iron pot is heated, and the juice is poured into the pot and soaked into the meat, so it is called "pot fried meat". Russians pronounce the word "pop" as "bao", and over time, "guobaorou" evolved into "guobaorou".

Image promotion:

In 2022, Harbin Guobao Pork was selected into the national "Landmark Food List". In 2014, Harbin's century-old dish "Guobao Pork" appeared in the restaurant where it was "born" in three Q-version images: "Chef Zheng", "Du Daotai" and "Vasili". This local famous dish had the first Develop your own promotional image.

The three Q-version images are based on Zheng Xingwen, the founder of "Guobaorou", Du Xueying, the first Daotai of Daotai Prefecture, and Russians. They are presented in the form of cartoons, which are lively and interesting.

We designed a Q version of the promotional image for Guobaorou, which aims to show this famous dish its profound historical and cultural connotations, and recreate the background of the time when Guobaorou was produced.