When the pot meat is hung with paste, it can be wrapped with sweet potato starch and egg liquid, and then fried, so that the fried meat slices are golden in color and crisp in taste, which is deeply loved by the broad masses of the people.

Pot-wrapped meat, formerly known as pot-fried meat, was created by Zheng Xingwen, the chef of Xue Ying, Yindu, Daotai County, Harbin during Guangxu period. Daotai Building often entertains foreign guests, especially Russian guests. Because foreigners like to eat sweet and sour. Du ordered the chefs in the government to change the taste of the dishes. Zheng Xingwen changed salty "roast pork strips" into sweet and sour dishes, which made Harbin the origin of braised pork.