Pot meat is where the cuisine pot meat is what local dishes /siji/roulei/56.html pot meat is a northeastern flavor dishes, that is, pork loin slices marinated in flavor, coated with fried batter pot fried to golden brown, and then pot fried thickening into the pot. The dish is golden yellow in color, crispy outside and tender inside, sweet and sour, plus eat more than the characteristics of non-greasy, very suitable for summer consumption to achieve the purpose of appetizing appetite. Pot meat, formerly known as "pot popping meat", is an authentic Bingcheng (Harbin) cuisine, from the Harbin Daodai Prefect Du Xueweng special chef, "Binjiang meal ancestor" - - Zheng Xingwen's hand. -Zheng Xingwen's hand. As a result of rapid frying, the iron pot is hot, the juice is poured into the pot, soaked into the meat, named "pot popping meat". However, Russians pronounce the word "bak" as "bao", and over time, "bakbak pork" became "bakbak pork". Before the Xi'an Incident, due to the eastern provinces under the jurisdiction of the Zhang family, so many of the dishes of the Daodai House, belong to the forbidden dishes, private dishes, the people can not eat. 1911 in Fengtian (now Shenyang) held in the Universal Plague Research Conference Zheng Xingwen to the superb culinary skills by the delegates of the countries represented in the high praise, the General Assembly issued a plaque of honor, "Binjiang meal ancestor". Since then, the pot meat reputation spread far and wide. After the Japanese occupation of Heilongjiang, Zhang Xueliang on the northeastern part of the control is gradually loosened, some folk crafts, food recipes gradually outflow, pot meat also began to circulate in Harbin and outside. Later in Liaoning, Liaoning people added their own modifications to it, the last step changed to use tomato sauce or tomato sauce, the appearance of Harbin's "cherry meat", reducing the original crispy golden pot meat (pot popping meat). As long as the authentic Harbin chef, can show you the ice city of a hundred years of inheritance of "food culture". The pot of meat is where the cuisine pot of meat is what local dishes /siji/roulei/56.html