Where is the pot meat produced?

Pot-wrapped meat is a northeast dish, which was created by the prefect of Harbin Daotai in Guangxu period and won by the chef.

Food history:

Zheng Xingwen came to Beijing with his father when he was 6 years old, and gradually became interested in cooking. 1907, went to the yamen in binjiang road, Harbin, served as an official chef and cooked for Du.

Daotai Building often entertains foreign guests, especially Russian guests. Zheng Xingwen changed salty "roast pork strips" into sweet and sour dishes, which made Harbin the origin of braised pork. ?

Extended data

Follow-up development of pot-wrapped meat;

19 1 1 In April, the Qing government held the "World Plague Research Society" in Shenyang to commend Lian Dewu's contribution and awarded him the honorary title of "Plague Warrior". The chef of the banquet after the meeting was Zheng Xingwen, a representative from abroad, who praised the pot-wrapped meat at the banquet.

This dish quickly became popular in the three northeastern provinces after the meeting. Later, Jamie Zheng, the second generation descendant of braised pork, removed the original fruit side dish and used sliced onions, ginger and garlic to decorate coriander, which was exported to the domestic market. This practice has continued to this day.

After several generations of modification, braised pork has developed into several types since it was born a hundred years ago, such as salty braised pork in Inner Mongolia and tomato sauce braised pork in Liaoning.

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