For Guobaorou, is it tastier with tomato sauce or with a sweet and sour flavor?
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It’s said that they’re all pretty good. Let’s hear everyone’s thoughts. Whenever I meet friends from the Three Northeast Provinces, I can’t help but express my envy to them: “Hey, your pork belly dishes from the Northeast are really delicious, aren’t they?” ! ” Friends from the Northeast in different provinces showed the same slight sense of pride on their faces, and each of them said with confidence, “Of course!” ” Right after that, they will ask me the same question: “Do you eat it with sweet and sour sauce or ketchup?” ”
Pork in a pan is also a dish with a story! First of all, the founder of Guobaorou is Zheng Xingwen, a chef whose ancestral home is Liaoning. Although Zheng Xingwen is from Liaoning, he created this dish in Harbin. During the Guangxu era, Zheng Xingwen served as the head chef at the Harbin prefectural government office. At that time, Harbin was home to a large number of Russians, and the local government often hosted foreign guests. In his early years, Zheng Xingwen learned to cook at the Gongwangfu Palace in Beijing, and he was good at preparing braised meat strips. However, foreigners have a preference for sweet and sour flavors; when meat strips with salty and savory tastes are served, they pour ketchup on them generously. This practice of using ketchup with whatever dish it is, really frustrates the chefs. As a professional, feeling depressed while working is not conducive to career development. Zheng Xingwen understood this principle early on. Don’t you guys like sweet things? Well, Chef Zheng simply changed the roasted meat strips to a sweet-and-sour flavor. If the flavor changes, the name has to change too. The chef named this dish \"Guo Bao Rou\" himself, but foreigners couldn’t pronounce it correctly, and over time it became known as \"Guo Bao Rou\". Actually, in the beginning, pork belly dish was served with ketchup (friends in Harbin, don’t be disappointed). In 1911, Zheng Xingwen was temporarily transferred to Fengtian (present-day Shenyang) to serve as the head chef at the International Plague Research Society. Of course, the cuisine served at such international conferences includes the popular Guobaorou from Harbin. Yet, Guobaorou is neglected in Shenyang. After a meal, it turns out there was more left than was eaten. Chef Zheng is someone who constantly strives to explore new things in the art of cooking; therefore, he continued to make improvements and started using ketchup as a sauce. This is how the ketchup version spread in Liaoning. However, Chef Zheng, who returned to Harbin, did not take the kung pao pork version with tomato sauce back with him. Therefore, the Guobaorou dish in Heilongjiang and Jilin provinces still uses the sweet-and-sour sauce recipe from its original creation.
After trying it a few times, I personally find that the sweet-and-sour flavor is better
It is said that there are different views on this in various regions of the northeast
I ate it in the Northeast; I’ve tried it in Liaoning and Heilongjiang as well
Have you tried both flavors? I think the tomato flavor is a bit tastier
No, I eat the sweet and sour flavor; I don’t like the tomato flavor
It’s been so long since we last met – how stubborn are you still, Lao Yu?~
How have you been? As someone from the Northeast, I’d like to share some insights
Well~~~ I can say that before going to college, I had no idea there was a way of preparing pork belly with ketchup~~~~