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Guo Bao Rou 锅包肉 Recipe since 1907, from Harbin China!

Guo bao rou 鍋包肉 is a sweet and sour meat in Dongbei style.

In the captivating realm of culinary delights, Guo Bao Rou stands out as a masterpiece of Dongbei-style cuisine. This sweet and sour delicacy is an exquisite rendition of the classic sweet and sour meat dish. Its fascinating origins date back to the early 1900s, when the esteemed chef Zheng Wen (personal chef of the mayor of Harbin) concocted this culinary masterpiece for the discerning palates of the visiting Russian dignitaries who had flocked to the city during the Qing Dynasty. As the story goes, the inspiration for this dish came from Zheng Wen's beloved wife, a native of Russia. With a delicate and meticulous touch, the culinary genius added a harmonious blend of seasonings and sugar to the famous Beijing-style "fried pork slices," to create a taste that would captivate the hearts of the Russian guests. The subtle sweetness of the sauce combined with the tender meat creates a beautiful symphony of flavors that will undoubtedly leave you mesmerized. Guo Bao Rou is not just a dish; it's a story that transcends time, a culinary masterpiece that embodies the essence of true artistry of Chinese hospitality.


  • 1 pound meat

  • 1 tablespoon light soy sauce

  • 1/2 teaspoon salt, plus another 1/2 teaspoon (divided)

  • 1 tablespoon Shaoxing wine

  • 3 tablespoons water, plus 1 1/2 cups (divided)

  • 230 grams potato starch (about 11/3 cup)

  • 1/2 cup sugar (about 115 grams)

  • 150ml rice vinegar, 4.5% acidity (about 1/2 cup)

  • 1 teaspoon sesame oil

  • Oil for frying

  • 1 tablespoon minced ginger

  • 1 tablespoon minced garlic

  • 1/2 of a small carrot, julienned

  • 4 scallions, the white parts only

  • 1 small handful cilantro


Coming soon.....

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