A lot of people think pot roast is pretty much the same thing, but it's actually different: the two dishes are very similar in terms of their general flavor profile, but both have their own specialties.
Talking about the pot meat is a famous dish of the Northeast, the origin is the Guangxu years created from the Harbin Dodai House Prefect Du Xueweng chef Zheng Xingwen's hand, is a Chinese and foreign banquet at the time of the reform and innovation out of a dish. Pot meat is a dish with heritage, so there must be authentic or not authentic.
Sweet and sour pork seems to be a less categorical dish (like chicken wings with cola). So probably no one dares to come out and say how to make authentic sweet and sour pork
I think there are three differences between pot roast and sweet and sour pork:
1. Pot roast must be slices of meat, while sweet and sour pork is mostly strips of meat.
2. The first feature of the pot roast to highlight is the crispy meat slices ！！！！ Very important. Sweet and sour pork is the first feature of sweet and sour mouth
3. Pot bun meat is certain that all the juice wrapped in the meat, do not have excess juice appears to be beautiful. Sweet and sour pork does not have strict requirements, suitable for their own preferences
4. pot roast has a little ginger flavor aftertaste, this is to do when the sauce must have. And sweet and sour pork does not have any specific requirements.
I love to eat sweet and sour mouth, these four years to run all over the Northeast to try a variety of pot meat, from Shenyang, Liaoning to Dalian, from Changbai, Jilin to Jilin City, from the ice city of Harbin back to Liaoning. I've traveled from Shenyang to Dalian, from Changbai to Jilin City, and from Harbin to Liaoning. I've tried all kinds of pot roast, and I'm looking for the old-fashioned pot roast that the locals talk about. The best one I had was in Changbai, yes, in a small restaurant in Changbai County. My friend dragged me around to find an old store that was about to close down, but had the sweet and sour flavor I remembered. The color is golden, sweet and sour overflowing mouth, lingering faint ginger aroma in the aftertaste.
The practice of pot roast seems simple but it is not easy to do well. Nowadays, the streets are sprouting up with all kinds of signboards with authentic pot roast, but it's hard to find the real thing.
A good pot roast will have a tangy, vinegary, mouth-watering flavor in the air before it's even served. The meat in the pot is just on the table, and from a distance, the plate is full of golden color, with a little bit of coriander leaves and ginger on the top of the garnish, it is very beautiful. Pick up a piece of pot meat, curls of hot air constantly steaming, a bite down first hot tongue crispy and then soft, a sour flavor straight to the brain.
If you want to say what kind of delicious, the thinness of the meat is a point of order. Thin, the meat will be dry, lack of some meat juice moist. Thick, the center of the meat has no taste.
Then it is the temperature of the oil, home to do not do well because the oil temperature is not properly controlled, which is also the key to crispy.
General dishes are concerned about the color, aroma, taste, type, golden, but this dish should also add a "sound" that is, when chewing, should be issued similar to eating buds when the crunchy, but also sweet, salty flavors intertwined, especially in the juice on the top, want to be outside of the crispy texture depends on it.
Because of the sweet and sour of this dish, and then with rice is a good delicacy, so that people's appetite, do not want to put down the chopsticks.
Pot roast is not just pot roast, but also contains the culture and memories of the old Northeast. In the future, you will remember the life of those years running around and playing everywhere.
Unfortunately, back home, you can no longer eat authentic pot roast. Luckily, I have sweet and sour pork to satisfy my craving. Mom went and packed me my favorite sweet and sour pork and went to finish my meal.