Who knows the origin of pot-wrapped meat?

Pot-wrapped pork is a dish derived from the meat-skimming section in Northeast China, and it is also one of the more famous dishes in Harbin. Because the starch made of potatoes is wrapped outside and fried in an oil pan, it is also called "pot-fried meat". Almost everyone who goes to a restaurant has tasted it. This dish is written in both luxury star-rated hotels and simple roadside family fast food recipes, which shows its popularity among the public. Especially won the taste of women and children.

Speaking of it, the taste of this dish is also related to "international relations".

As an important official institution in the north at that time, Guandao Yamen has a history of more than 1 years (2 streets outside Harbin Road), and often needs to entertain foreign guests, especially Russian guests. Russians like sweet and sour taste, and the salty taste of northern food makes them uncomfortable. In order to please foreigners with big noses, the chefs were instructed to change their tastes. Zheng Xingwen, a famous chef whose parents lived in Liaoning, thought hard and changed the original salty "roasted pork slices" into sweet and sour dishes. This dish makes Russian guests like it very much, and they should order it every time they come to dinner. Zheng Xingwen named this dish "Pan-fried pork" according to the cooking procedure of the dish, but the Russians always pronounce the order incorrectly. Over time, it evolved into today's "Pan-fried pork".