In the northeast, are sweet and sour tenderloin and pot-wrapped meat the same thing?

Of course it's not the same thing. In the northeast, the appearance and taste of sweet and sour tenderloin and braised pork are similar, but these two dishes are quite different.

What needs to be clear is that sweet and sour tenderloin is not a traditional northeast dish. Zhejiang cuisine, Sichuan cuisine, Huaiyang cuisine and Cantonese cuisine are all available, and only braised pork is a traditional northeast dish.

Sweet and sour tenderloin is one of the classic traditional dishes. Pork tenderloin is the main material, with flour, starch, vinegar and other condiments. It tastes sweet and sour. Pot-wrapped meat, also known as pot-fried meat, is a northeast dish, which was initiated by Zheng Xingwen, the satrap of Harbin Daotai, in Guangxu period. After cooking, the color is golden and the taste is sweet and sour. But these two methods are different. Pot meat is generally cut into large pieces, and sweet and sour tenderloin is cut into strips. The pork in the pot is fried longer than the sweet and sour tenderloin, and the pork in the pot is usually fried twice. The pot meat is dry-cooked, or it is a combination of sliding and frying, and the sweet and sour tenderloin is just sliding and frying. The pot-wrapped meat was covered with sauce, and the sauce from the sweet and sour fillet flowed down. These two dishes taste different, too. Because pot meat is generally fried twice, gravy tastes drier and tastes crisper. There is also a sweet and sour tenderloin, which is fried for a short time and tastes tender outside.

Pot meat

Sweet and sour pork