The practice of pot-wrapped meat
Stir-fry the fire quickly, heat the iron pan, pour the juice into the pot and soak it into the meat, so it is called "pot-fried meat". But the Russians pronounce the sound "explosion" as a bag. Over time, "pot-fried meat" becomes "pot-fried meat". Before the Xi 'an Incident, because the three northeastern provinces were under the jurisdiction of the Zhang family, many dishes in Daotai House were forbidden and private, and ordinary people could not eat them. 19 1 1 Zheng Xingwen was highly praised by the representatives of the participating countries for his superb cooking skills at the World Plague Research Association held in Fengtian (now Shenyang) in, and won the honorary plaque "Riverside Diners" issued by the conference. Since then, pot-wrapped meat has become famous. After Japan occupied Heilongjiang, Zhang Xueliang's control over parts of the northeast gradually loosened, some folk crafts and gourmet recipes gradually flowed out, and pot-wrapped meat began to spread in Harbin and outside.
There is a saying of "tasting the three delicacies" when people in ancient China came to long summer. Sanxian is divided into three kinds: ground Sanxian, tree Sanxian and water Sanxian. What we are familiar with is the fresh vegetables in the field: amaranth, wheat and broad beans. Later, in the northeast, the three delicacies in the three delicacies became potatoes, eggplant and peppers. Stir-fried these three vegetables together, the taste is better, so this dish has become an out-and-out famous dish in Northeast China.