Where does braised pork come from?

Braised pork belongs to the northeast cuisine and is a famous dish in Harbin, Heilongjiang.

Pot-roasted pork is a dish originated from China Northeast Meat Cake. It is made of pork tenderloin (beef for authentic dishes) and starch. It is fried twice and cooked once and then colored, so it is also called "pot-roasted pork". Crispy and sweet, and the meat inside is tender. Pour water on the pan and garnish with shredded onion and coriander. Before the incident, because the three northeastern provinces were under the jurisdiction of the Zhang family, many dishes in Daotai House were private kitchens.

Pot-wrapped meat also began to spread inside and outside Harbin. Later, when I arrived in Liaoning, the people of Liaoning themselves made improvements. The last step is to use ketchup or ketchup, which looks like Harbin's "cherry meat" and reduces the crisp golden color of braised pork (pan-fried meat).

Introduction to the cultural characteristics of northeast cuisine;

Northeast food culture circle is a sub-cultural location type with strong style specificity in the Chinese food culture circle gradually formed in the long historical process. As an objective location type of food culture in history, the Northeast food culture circle includes a wide range of coastal Shandong cuisine, Jiaodong cuisine and Northeast cuisine (Liaoning cuisine, Hebei cuisine, Longjiang cuisine and Mengdong cuisine). Generally speaking, a certain style or type of food culture has corresponding cultural native regional attributes.

The local or regional dependence of this culture is deeply rooted in the soil of natural ecology and cultural ecosystem. As a traditional, material and psychological spiritual diet cultural element, they have obvious temporal and spatial attributes. This super-temporal attribute of food culture is often out of sync with the changes of political factors such as easier administrative divisions.