In order to adapt to the taste of foreign guests, Guobaorou changes the salty "charred pork strips" into a sweet and sour dish. Usually the pork tenderloin is sliced, marinated and wrapped in fried batter. , fry in the pan until golden brown, pick it up, then put in the pan and stir-fry to thicken it.
Fried Pork in Scoop (English name: Fried Pork in Scoop), formerly known as Fried Pork in Scoop, was created during the Guangxu period by chef Zheng Xingwen of Du Xueying, the governor of Daotai Prefecture in Harbin. After being cooked, it has a golden color and a delicious taste. Sweet and sour.
Daotai Mansion often entertains foreign guests, especially Russian guests. Since foreigners like to eat sweet and sour flavors, Du Xueying ordered the chef in the mansion to change the taste of the dishes. "Roast pork strips" were changed into sweet and sour dishes. This change made Harbin the origin of Guobao Pork.
Historical development
In the Qing Dynasty, bannerman Zheng Xingwen came to Beijing with his father at the age of 6. He gradually became interested in cooking and later became a disciple of Chen Caibao, the successor of Huaiyang cuisine. In 1907 In 1999, 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. Since foreigners like sweet and sour flavors, Du Xueying ordered the chef in the mansion to change the taste of the dishes.
Russian guests like this dish very much. They have to order it every time they eat. Because it is stir-fried over high heat, the iron pot is heated, and the juice is poured into the pot and soaked into the meat. It was named "Guo Bao Rou" because the Russians pronounce the word "Po" as Bao. Over time, "Guo Bao Rou" evolved into "Guo Bao Rou".
Reference for the above content: Baidu Encyclopedia—Guobaorou