Guobaorou is a dish derived from Northeastern pork belly, but now it is sliced ??meat, coated with starch made from potatoes, and fried in oil, so it is also called "Guobaorou". , crispy on the outside, sweet and sour, tender on the inside. Guobaorou has been passed down for four generations. It is not only a delicacy, but also a culture, and it witnesses the century-old history of Harbin with its own experience. Guobao Pork is a famous Northeastern dish. Generally, dishes pay attention to color, aroma, taste and shape. However, this dish also needs to add a "sound", that is, when chewing, it should make a sound similar to that of eating cornstarch. This is Crisp logo. This is when Zheng Xingwen, the founder of Harbin Daotai cuisine and the first chief chef of Daotai Du Xueying in the Binjiang Provincial Department, changed the original salty and savory "charred meat cubes" to a sweet and sour flavor in order to adapt to the tastes of foreign guests. Dishes, this change led to the emergence of original dishes in Harbin. Zheng Xingwen called it "Guobaorou" according to the recipe of the dish. Maybe it was because foreigners had problems with pronunciation when ordering the dish, so now it is called "Guobaorou". According to Zheng Shuguo, a fourth-generation celebrity chef who specializes in Taiwanese cuisine, the Zheng family is a bannerman. Zheng Xingwen’s father, Zheng Mingquan, lives in Liaoning and is engaged in tea business in Beijing. Due to socializing and socializing, he often tastes various delicacies. The taste is very tricky, and he is praised by his friends. Nicknamed "Gourmet". Zheng Xingwen came to Beijing with his father at the age of 6 and gradually became interested in cooking. By the time he was 14, he was extremely fond of food and cooking. Zheng Mingquan believed that "a gentleman is far away from the kitchen" and was worried that his son's cooking would embarrass the banner people. However, Zheng Xingwen was determined, so Zheng Mingquan had no choice but to satisfy his wish and asked someone to send Zheng Xingwen to Prince Gong's Mansion to learn cooking skills. This opened Zheng Xingwen's horizons and gained him knowledge. When he was 24 years old, Zheng Xingwen started his career as a chef. His family would not let him go out to cook, so he opened a "Zhenweiju" restaurant on Donghuamen Street in Beijing and became his own boss. "Zhenweiju" had a good customer base, but Zheng Xingwen's "Eight Banners style" showed up. He only cared about the quality of the dishes but ignored the cost. As a result, the business became more prosperous and the more it lost money. After working for more than three years, it had to close down. In 1907, Zheng Xingwen came to Harbin with 14 cooks and his family on the recommendation of Zheng Guohua, the general office of the Heilongjiang China Foreign Affairs Bureau, and entered the Binjiangguandao Yamen at that time. He became an official chef and cooked for the first Daotai Du Xueying. meal. As the government office of an important northern town at that time, Daotai Mansion often entertained foreign guests, especially Russian guests. Since foreigners like to eat sweet and sour tastes, the salty and strong taste in the north makes foreign guests very uncomfortable. Daotai Du Xueying ordered the chefs in the house to change the taste of the dishes. Zheng Xingwen changed the original salty "charred pork cubes" into sweet and sour dishes. This change made Harbin the origin of Guobao Pork. Zheng Xingwen called it "Guobaorou", which may be due to foreigners' pronunciation problems when ordering. Over time, it evolved into today's "Guobaorou". Russian guests like this dish very much and they must order it every time they come to eat. Not only that, Zheng Xingwen created many delicacies in Daotaifu's kitchen, such as "Pig's Head Braised Zi" (later changed to "Pig's Head Cake", but it is still called "Pig's Head Braised" among the people), "Smoked Braised Duck" and Soup Pork Tender "braised lion's head" and more. In 1911, at the International Plague Research Conference held in Fengtian (today’s Shenyang), Zheng Xingwen was highly praised by representatives from various countries for his superb cooking skills, and was awarded the honorary plaque "Binjiang Food Ancestor" by the conference. Since this dish has a very attractive and high score in terms of color, aroma, taste and economical value, it is now generally made in restaurants in both north and south.