{
  "contentStorage": "postgres",
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    {
      "id": "work_harbin_guobaorou",
      "type": "work",
      "title": "锅包肉",
      "slug": "harbin-guobaorou",
      "summary": "锅包肉是哈尔滨代表菜，属融合中西特色在哈尔滨演变形成的北方美食，其技艺有非遗传承人。",
      "status": "published",
      "categories": [
        "category-food"
      ],
      "tags": [],
      "sources": [
        {
          "id": "s1",
          "title": "全国仅40个！哈尔滨红肠入围！",
          "author": "哈尔滨文旅",
          "url": "http://mp.weixin.qq.com/s?__biz=MzA4NDU5NjgzMQ==\u0026mid=2649540928\u0026idx=1\u0026sn=7d84b69771f49aec00b096aa7b30b9ea",
          "locator": "锅包肉描述段"
        },
        {
          "id": "s2",
          "title": "哈尔滨非遗美食成冰城旅游最亮招牌",
          "author": "澎湃新闻",
          "url": "https://m.thepaper.cn/newsDetail_forward_24359957",
          "locator": "非遗美食分类与郑树国表述"
        }
      ],
      "createdAt": "2026-10-30T16:10:00+08:00",
      "updatedAt": "2026-10-30T14:15:55+08:00",
      "updatedBy": "user:admin",
      "revision": 1,
      "body": "## 概述\n\n锅包肉是哈尔滨的必点菜，也是本地菜馆的拿手菜，里脊肉鲜滑、外壳酥脆，上桌前以胡萝卜丝、葱丝点缀并喷醋，焦香四溢。[^s1]\n\n## 传承\n\n哈尔滨非物质文化遗产保护中心将锅包肉列为融合中西方特色、在哈尔滨演变的北方特色美食之一。老厨家第四代传人郑树国为锅包肉技艺传承人，称锅包肉在哈尔滨诞生，与城市相伴半个多世纪。[^s2]\n\n[^s1]: 哈尔滨文旅《全国仅40个！哈尔滨红肠入围！》。\n[^s2]: 澎湃新闻《哈尔滨非遗美食成冰城旅游最亮招牌》。",
      "url": "/works/harbin-guobaorou.html",
      "lang": "id",
      "fallback": true,
      "availableLangs": [
        "zh"
      ],
      "workKind": "snack"
    }
  ],
  "title": "锅包肉",
  "description": "锅包肉原称“锅爆肉”，是哈尔滨首创菜、东北菜代表，清末由道台府厨师郑兴文改良自京菜焦熘肉片，做法为里脊挂糊油炸后烹入糖醋汁，口味酸甜。",
  "url": "/id/concepts/guobaorou.html",
  "entity": {
    "id": "concept_guobaorou",
    "type": "concept",
    "title": "锅包肉",
    "slug": "guobaorou",
    "aliases": [
      "锅爆肉",
      "Guo bao rou"
    ],
    "summary": "锅包肉原称“锅爆肉”，是哈尔滨首创菜、东北菜代表，清末由道台府厨师郑兴文改良自京菜焦熘肉片，做法为里脊挂糊油炸后烹入糖醋汁，口味酸甜。",
    "status": "published",
    "categories": [
      "category-food"
    ],
    "tags": [],
    "sources": [
      {
        "id": "zhwiki",
        "title": "锅包肉（维基百科）",
        "url": "https://zh.wikipedia.org/wiki/%E9%94%85%E5%8C%85%E8%82%89"
      }
    ],
    "createdAt": "2026-10-30T00:00:00+08:00",
    "updatedAt": "2026-10-30T14:27:07+08:00",
    "updatedBy": "user:admin",
    "revision": 1,
    "body": "锅包肉原称“锅爆肉”，是哈尔滨首创菜、东北菜的代表之一；清末由哈尔滨道台府首席厨师郑兴文为迁就俄籍妻子的口味，将京菜焦熘肉片改良而成，后改称今名。[^zhwiki]\n\n## 做法\n\n猪里脊切片腌入味，挂淀粉糊，油炸至金黄后复炸，再用糖、白醋、盐、芝麻油调成的清汁下锅烹炒勾芡，即老式“烹汁”；新式“熘汁”改用番茄酱，色红汁多，流行于辽宁。[^zhwiki]\n\n## 口味\n\n以酸甜为主；赤峰一带的咸口做法用酱油、蒜末，蒜香突出。1959年周恩来视察时曾点名品尝。[^zhwiki]",
    "url": "/concepts/guobaorou.html",
    "lang": "id",
    "fallback": true,
    "availableLangs": [
      "zh"
    ],
    "conceptKind": "dish"
  },
  "entities": null,
  "mentions": [
    {
      "fromId": "concept_wanghong_meishi",
      "fromTitle": "网红美食",
      "fromUrl": "/id/concepts/wanghong-meishi.html",
      "fromType": "concept"
    }
  ],
  "versions": [
    {
      "revision": 1,
      "updatedAt": "2026-10-30T14:27:07+08:00",
      "message": "当前版本",
      "hasSnapshot": true,
      "url": "/id/concepts/guobaorou/at/1.html"
    }
  ],
  "lang": "id",
  "availableLangs": [
    "zh"
  ],
  "fallback": true,
  "infoFields": [
    {
      "key": "concept_kind",
      "label": "Concept kind",
      "value": "Hidangan"
    },
    {
      "key": "aliases",
      "label": "Aliases",
      "value": "锅爆肉, Guo bao rou"
    }
  ],
  "mentionsTotal": 1
}