Guobaorou is a specialty dish of Liaoning, Northeast China, and belongs to Northeastern cuisine.
In those days, Daotai Du Xueying received foreign guests. In order to cater to their tastes, Zheng Xingwen, as the first chief chef of Daotai Du Xueying in the Binjiang Road Department, thought hard before creating the dish "Guobao Pork". Guobaorou wraps the meat slices with starch made from potatoes, and then directly deep-fries them in a pan with a sweet and sour sauce made of sesame oil, sugar, vinegar, etc., and stirs them evenly, hence the name Guobaorou.
This dish was originally named "Pork in a Pot" because it was stir-fried over high heat. Later, Russians loved this dish very much, and when they read the word "pop" It is pronounced as "Bao", so people gradually began to call this dish Guobao Pork.
As an important official institution in Northeast China, it is inevitable that it will deal with foreigners, such as Russians. Russians particularly prefer sweet and sour tastes, which are not suitable for the spicy and salty Northeastern cuisine. So someone came up with the dish of Guobao Pork, which removes the salty and spicy taste and adds a sweet and sour taste. Northeastern Guobao The meat is also linked to the international market. In the history of modern Chinese food, Guobao Pork has made Northeastern people proud and proud. It is famous both inside and outside the Great Wall, and is known to everyone from north to south.
The historical development of Guobaorou
In the Qing Dynasty, bannerman Zheng Xingwen came to Beijing with his father at the age of 6 and gradually became interested in cooking. Later, he paid homage to Chen Caibao (sound), the successor of Huaiyang cuisine. ) under the door. In 1907, Zheng Xingwen went to Harbin Binjiang Dao Yamen and worked as an official chef, cooking meals for Daotai Du Xueying. Daotai Mansion often entertains foreign guests, especially Russian guests.
Because foreigners like to eat sweet and sour flavors. Du Xueying ordered the chef in the house to change the taste of the dishes. Zheng Xingwen changed the original salty "charred pork strips" into sweet and sour dishes. This change made Harbin the origin of Guobao Pork.
Russian guests like this dish very much and order it every time they eat. Because it is stir-fried quickly over high heat, the iron pot is heated, and the juice is poured into the pot and soaked into the meat, so it is called "pot fried meat". Russians pronounce the word "pop" as Bao, and over time, "guobaorou" evolved into "guobaorou".
Later, due to historical reasons, some folk crafts and gourmet recipes gradually leaked out, and Guobao Pork also began to spread in Harbin and outside. Liaoning people have modified the Guobao Pork, using tomato sauce or tomato sauce in the last step. The appearance is very similar to Harbin's "cherry meat", which reduces the original crispy and golden color of the Guobao Pork.