Pot-wrapped meat, formerly known as "Fried Meat", was made by Zheng Xingwen, the special chef of Yin Du Xueying, the head of the Daotai government in Harbin. Because the wok is heated with quick fire, the juice is poured into the wok and soaked into the meat, so it is called "pot-fried meat". Russians pronounce the sound "explosion" as a bag. Over time, "pot-fried meat" becomes "pot-fried meat". Before the Xi 'an Incident, because the three northeastern provinces were under the jurisdiction of the Zhang family, many dishes in Daotai House were forbidden and private.
At the World Plague Research Conference held in Fengtian (now Shenyang) in 1911, Zheng Xingwen was highly praised by the representatives of the participating countries for his superb cooking skills, and won the honorary plaque "Riverside Diners" issued by the conference. After Japan occupied Heilongjiang, Zhang Xueliang's control over parts of the northeast gradually loosened, some folk crafts and gourmet recipes gradually flowed out, and pot-wrapped meat began to spread in Harbin and outside.
Later, when I arrived in Liaoning, Liaoning people added their own transformation. The last step was to use ketchup or tomato sauce, which looked like Harbin's "cherry meat" and reduced the original crispy golden color of pot-fried meat. The chef of Longquan Villa once showed the Shenyang version of "pot-wrapped meat" in the national TV cooking competition. The great-grandson of "Binjiang Shanzu" opened a gourmet shop at No.43 Garden Street in Harbin.
Pot-wrapped pork is a famous northeast dish. Generally, all dishes pay attention to color, aroma, taste and shape, but this dish needs to add a "sound", that is, when chewing, it should make a sound similar to that when eating popcorn. This is Zheng Xingwen, the founder of Daotai House Cuisine in Harbin and the first chief chef of Daotai Du Xueying in Binjiang Road Department. In order to adapt to the tastes of foreign guests, he changed the original salty and fresh "roasted pork strips" into sweet and sour dishes, which led to the emergence of the first dishes in Harbin. Zheng Xingwen called it "pot-fried meat" according to the practice of dishes, and now it is called "pot-wrapped meat". Pot-wrapped meat has been passed down from generation to generation.