Pot meat is to adapt to the tastes of foreign guests, the savory flavor of the "burnt meat strips" into a sweet and sour taste of the dish. Usually sliced pork tenderloin marinated in flavor, coated with deep-fried batter, deep-fried until golden brown, and then stir-fried in the pot to thicken the sauce.
Cheng Xingwen, the founder of Harbin Daodaifu cuisine and the chief chef of Du Xueying, the first Daodai of the Binjiang Road Department, is the originator of the pot roast!
According to the fourth generation of famous chef Zheng Shuguo, Zheng family is the flag, Zheng Xingwen's father, Zheng Mingquan, who lived in Liaoning, doing tea business in Beijing, due to socializing and socializing, often taste a variety of food, taste is very tricky, was jokingly referred to by his friends as the "gourmet". Zheng Xingwen came to Beijing with his father at the age of 6, and gradually became interested in cooking, and by the age of 14, he had already developed a strong preference for food and cooking. He later studied under Chen Cai Bao, the master of Huai Yang cuisine.
Northeastern Famous Dishes: Historical Origins of Pork in a Pot
Zheng Mingquan believed that "a gentleman is far from a cook," and was worried that his son's cooking would be a disgrace to the Flagellants. However, Zheng Xingwen determined, Zheng Mingquan had to meet his ideas, sent Zheng Xingwen to Prince Gong's residence, learning to cook. This allows Zheng Xingwen opened his eyes, but also long insights. 24 years old, Zheng Xingwen full of art out of the division, his family did not let him go out on the stove, he opened a "true flavor of the house" restaurant on Donghuamen Street in Beijing, to their own boss. "True flavor of the residence" customer base is good, Zheng Xingwen on the "Eight Banners style" appeared, only focus on the merits of the dishes, but do not take into account the cost of expenses, the results of the business more red-hot the more losses, dry more than 3 years, had to close.
In 1907, Zheng Xingwen by the family - Heilongjiang Foreign Exchange Bureau of Zheng Guohua's recommendation, with 14 cooks, the family came to Harbin, into the then Binjiang Pass Road Yamen, when the official cook, specializing in the first dawei Du Xueying cooking meals. As the government office of the northern town, the Daodai often hosted foreign guests, especially Russian guests. As foreigners preferred sweet and sour flavors, the salty and thick flavors of the north were very difficult for the guests to adapt to. Du Xueying ordered his chefs to change the flavors of the dishes. Zheng Xingwen the original savory flavor of "burnt meat" into a sweet and sour taste of the dishes, this change makes Harbin became the origin of the pot meat. Zheng Xingwen called it "pot popping meat", may be foreigners in the ordering of pronunciation problems, over time, the derivation of today's "pot meat".
Northeastern famous dish: the historical origin of the pot of meat
The dish was so popular with Russian guests that they ordered it every time they came to eat. Not only that, Zheng Xingwen in the Daodai Mansion Ministry Kitchen created a lot of delicious dishes, such as "pig head stewed son" (later changed to "pig head cake", folk still call "pig head stewed son"), "smoked duck" and the soup fresh meat "stewed lion head", etc. In 1911 in Fengtian (now Shenyang) held in the Universal Plague Research Conference Zheng Xingwen with excellent culinary skills by the representatives of the countries represented at the meeting highly praised by the General Assembly issued a plaque of honor "Binjiang Cuisine ancestor".