Guess, which famous dish is Sichuan style pork or pot-stewed pork? The answer is pot-stewed pork.

Pot-wrapped meat comes from Heilongjiang Province in the northeast of China, and Sichuan Province in the southwest of China. Although their cooking methods and tastes are similar, the ingredients and cuisines they use are different. Pot meat is mainly lean pork, with sweet and sour taste and golden color; Sichuan style pork is mainly pork with skin, with spicy taste and bright red color.

Pot-wrapped meat, formerly known as pot-fried meat, was created by Zheng Xingwen, the chef of Harbin Daotai Mansion, in Guangxu period. After cooking, it is golden in color and sweet and sour in taste. Pot-wrapped meat is a dish with sweet and sour taste, which changes the salty and fresh "burnt pork strips" into one to meet the tastes of foreign guests. Usually, the pork tenderloin is sliced and marinated, wrapped in deep-fried pulp, fried until golden brown in the pan, fished out, and then stirred and thickened in the pan.

Other food recommendations in Northeast China:

1. Stewed mushroom with chicken

Stewed mushroom with chicken is a northeast stew made of dried mushrooms, chicken and vermicelli. Hazelnut mushrooms can set off the fresh flavor of chicken, and the vermicelli is smooth and firm. Stewed chicken with mushrooms is tender and has high nutritional value. According to legend, stew is the main diet of the emperor, and stewed mushrooms with chicken is a dish on the imperial diet list of Qianlong, Guangxu, Xuantong and Cixi.

2. Disanxian

Disanxian is a traditional dish in Northeast China, with eggplant, potatoes and green peppers as the main materials. It is not only delicious, but also the ingredients are fresh in season. The characteristics of fresh radix rehmanniae are rich nutrition and fresh taste. However, for the sake of health, the amount of oil should be reduced as much as possible when making. Di San Xian is one of the classics in Northeast cuisine, which is deeply loved by people, but it is also a good home-cooked dish.