Why is the pot meat called this name? What's the difference between goo Lao rou and goo Lao rou?

Pot-wrapped meat is a famous dish in Northeast China. Generally, all dishes pay attention to color, fragrance, taste and shape, but this dish needs to be added with a "sound", that is, it should make a sound similar to that when eating popcorn when chewing. This is Zheng Xingwen, the founder of Daotaifu cuisine in Harbin and the first chef of Daotaidu Xue Ying in binjiang road. In order to meet the taste of foreign guests, he changed the original salty "roast pork chop" into a sweet and sour dish, thus the first dish in Harbin appeared. Zheng Xingwen called it "pot-wrapped meat" according to the practice of dishes, and now it is called "pot-wrapped meat". Pot meat has been passed down from generation to generation.

The difference between braised pork and aged meat is as follows:

Goo Lao rou belongs to Cantonese cuisine, while Bao Guo rou is a northeastern cuisine.

2. Old meat is served with pineapple, and pot meat is served with lemon and tomato.