Where is the dish Guobaorou from?

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This post was last edited by zhongqiaofang on 2015-7-21 07:38. Where is the dish of pork in a wok originating from? Guobaorou is a dish from Northeast China; many people have tasted it. Friends who know which region this dish comes from are likely few, so below we will explain the origin of Guobaorou and tell you which region it is a dish from. Zheng Xingwen, the original chef of Harbin’s Daotaifu cuisine and the first chef at the Binjiang Daotai Office, modified the originally salty and savory \"Braised Meat Strips\" into a sweet and sour version in order to suit the tastes of foreign guests. This change led to the creation of a unique dish in Harbin. Zheng Xingwen named it “Pot-Blasted Meat” according to the recipe for the dish, and over time it came to be known as “Pot-Packed Meat”. The Zheng family’s ancestral home is Jianchang County in Liaoning Province. Zheng Xingwen grew up in a wealthy family, and the favorable family environment fostered in him a strong interest in food culture. He conducted research on how to prepare dishes, and was able to evaluate them based on their appearance, aroma, taste, and texture; as a result, he was known as a \"young food connoisseur\". Zheng Xingwen came to Beijing with his father at the age of 6, and by the age of 14 he already had a great passion for delicious food and cooking. Zheng Xingwen once learned to prepare official dishes in a family restaurant in Beijing. After years of hard study, he completed his training and opened a mid-range restaurant named “Zhenwei Ju” on a street in Beijing, then known as Beiping, in 1881 (the seventh year of the Guangxu reign of the Qing dynasty). In 1907, recommended by a friend, Zheng Xingwen brought 14 highly skilled chefs to the then governor’s residence to serve as head chefs, responsible for preparing meals for the first governor, Du Xueying. As the administrative office of an important city in the north at that time, the governor’s residence often hosted guests from abroad. Since foreigners prefer sweet and sour flavors, the salty and strong flavors of the north are very hard for them to get used to. To please the foreign envoys, the provincial governor Du Xueying ordered the chefs in the prefecture to change the flavors of the dishes. After much consideration, Zheng Xingwen changed the originally savory \"Braised Meat Cubes\" into a dish with a sweet and sour flavor. This change led to the creation of a new dish, which Zheng Xingwen named \"Pot-Fried Meat\" based on its cooking method. Perhaps foreigners had trouble pronouncing this name, and over time it came to be known as \"Guobaorou\". This anecdote also illustrates precisely the cooking characteristics and process of \"Guobao Rou\": first, the pork tenderloin is sliced and marinated to absorb flavor, then coated in a batter and fried until golden brown before being removed; afterward, it is stir-fried quickly over high heat with thickening sauce added to complete the dish. The pork belly prepared with this method has a golden color, a crispy exterior and tender interior, as well as a sweet-and-sour taste that makes it look very appetizing. How to make pork in a pan? Method 1 for cooking pork in a pan: Ingredients: fresh pork tenderloin, ginger, green onions, cilantro, salt, cooking wine, soy sauce, white sugar, vinegar, broth, cornstarch slurry, vegetable oil, and appropriate amounts of other ingredients ； 1. Wash the sirloin meat thoroughly, cut it into large pieces, and add salt and cooking wine; marinate it for about ten minutes so that it absorbs the flavors well ； 2. Coat the marinated meat with dry starch, then prepare a paste by mixing water and starch along with a small amount of salad oil; separately, prepare the sauce ； 3. Take an appropriate amount of white sugar, vinegar, monosodium glutamate, broth, and cornstarch to prepare a sauce for later use. Add an appropriate amount of vegetable oil to a wok, heat it up, then coat the prepared meat slices in the paste before placing them in the wok ； 4. Fry each piece of meat until it is crispy on the outside and tender on the inside, then remove it from the oil and set aside to drain excess oil. Keep some oil in the pan, add the chopped ginger and green onions and stir to release their aroma. Next, put the meat pieces back into the pan, pour in the prepared sauce, stir well, and then serve it, sprinkling cilantro on top. Method 2 for cooking Pork in a Pan: Ingredients: ketchup, plum sauce, pork tenderloin, tomato sauce, carrots, tomatoes, lemon, white sugar, white vinegar, and appropriate amounts of other ingredients ； 1. Wash the carrots, tomatoes, and lemon thoroughly, then cut them into slices and set aside. Add an appropriate amount of water to a wok, put in the carrot and tomato slices, and bring to a boil over high heat ； 2. Next, reduce the heat to low and simmer slowly until the carrots and tomatoes are completely softened; then strain out the residue. Add ketchup, plum sauce, tomato sauce, white sugar, white vinegar, etc., stir well, and cook for a while longer ； 3. Finally, mix lemon yellow and carmine red with water, then add them slowly to the pot until the color turns golden-red. After that, add fresh lemon slices and let them soak to absorb the flavor. Thanks to the rapid economic development, there are now more transportation options available to us, making it easier to travel for daily activities or business trips. As a result, many people have the opportunity to try pork belly in a braised sauce dish. For those friends who hardly go out, if they want to eat it, they can learn how to prepare pork belly dishes through television programs or books in order to satisfy their desire.