Xiao Wang, a Harbin girl who loves to eat, wants to eat toon in spring, crayfish in summer, hairy crab in autumn, and mutton shabu ...... in winterShe has eaten all kinds of delicacies in the north and south, and when asked about her favorite food, she still blurts out "pot wrapped meat", as if hesitating for a second is disrespectful to this dish.
In the eyes of outsiders, the food styles of the three eastern provinces are very similar. When it comes to Northeast cuisine, you will think of stewed goose in an iron pot and stewed vermicelli with pork, which are as adaptable as scrambled eggs with tomatoes, and it is difficult to say which province it belongs to. However, when it comes to pot-wrapped meat, Xiao Wang will always look proud, and quickly grabbed the people around him and said, "The origin of pot-wrapped meat is Harbin, Heilongjiang." ”
Legend has it that during the Guangxu period of the Qing Dynasty, Harbin Daotai Mansion often entertained foreign guests. At that time, Du Xueying, a Taoist, asked chef Zheng Xingwen to change the taste of the dishes according to the eating habits of the Russian guests. Zheng Xingwen changed the original salty and fresh taste of "charred pork strips" to the sweet and sour taste of "pot fried meat", and later due to the difference in the accent of foreign guests, it was passed on by word of mouth as "pot wrapped meat".
Every time she tells this story, Xiao Wang is always a little excited, because she lived near Daotai Mansion when she was a child. At that time, when I went out for a walk with my parents and passed by Daotaifu, I only knew that it was the yamen of the Qing Dynasty. Later, I learned that this is the birthplace of pot-wrapped meat, and when I look at Daotaifu, there is always a foodie out of gratitude to the birthplace of food.
The simplest reason why I am so obsessed with pot-wrapped meat is, of course, delicious. The meat wrapped in the pot pays attention to the charred outside and tender on the inside, and when you bite into it, your lips and teeth touch the viscosity of the sauce, the crispiness of the shell, and the tightness of the meat slices.
When he was in college, Xiao Wang went to the south, and in all kinds of Northeast restaurants with improved tastes, he saw a lot of "pot wrapped meat", such as the tomato sauce version, the vinegar flavor flushing nose version, and the deer for the horse version that called all kinds of fried meat and boiled meat as pot wrapped meat. "The pot meat is golden, not orange, sweet and sour, not weird, crispy and crispy, not soft and collapsed ......"Every time I order the improved version of the pot meat, Xiao Wang will miss the pot meat in his hometown very much, and when he orders the authentic pot meat, he wants to go home even more. Unconsciously, his love for pot-wrapped meat has also become Xiao Wang's concern for his hometown Bingcheng.
At the beginning of 2024, Harbin suddenly became popular. Many friends are ready to experience the charm of the ice city, Xiao Wang will spare no effort to recommend the pot meat, "Although the frozen pear, red sausage, and iron pot stew are good, but you must try the pot meat, the place of origin must be the best." It's on the National Landmark Dining List. ”
Going home to shop during the Spring Festival, Xiao Wang soon found that with the development of tourism and catering industry, pot wrapped meat, as a business card of Harbin, has gone out of restaurants, and there are small stalls in many popular scenic spots. Tourists and locals alike hold a small bowl and talk and laugh while eating. The pot wraps the meat, bringing the north and south closer.
According to the consumption data of e-commerce companies, "pot wrapped meat has become the most eye-catching dish in terms of turnover increase during the New Year Festival with a growth of 709%". Xiao Wang swiped the message on his mobile phone, opened the door of the house, and was greeted by his father who was taking off his apron, "My daughter is back, your favorite pot-wrapped meat has just been prepared, let's start the meal in a while." ”
Pot wrapped meat. Photo by Beijing News reporter Wang Siyang.
New Year's Flavor Recommended Practice].
1. Cut the pork into thick slices, shreds the green onion and ginger, slice the garlic, and cut the coriander into long sections.
2. Mix the starch with a small amount of water, pour it into the bowl with the meat slices, and grasp well.
3. Heat the oil, put the meat slices into the oil one by one, fry until golden brown, remove and set aside.
4. Put a small amount of oil in the pot, pour in the green onion, ginger, garlic and coriander after heating, then pour in the meat slices again, and finally pour in the sauce made of soy sauce, vinegar, pepper water, sugar, etc., stir-fry and then remove from the pot.
Beijing News reporter Wang Siyang.
Edited by Li Yan.
Proofreading by Zhai Yongjun.