{
  "contentStorage": "postgres",
  "title": "锅包肉 · Relações",
  "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": "/pt/concepts/guobaorou/relation.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": "pt",
    "fallback": true,
    "availableLangs": [
      "zh"
    ],
    "conceptKind": "dish"
  },
  "entities": null,
  "mentions": [
    {
      "fromId": "concept_wanghong_meishi",
      "fromTitle": "网红美食",
      "fromUrl": "/pt/concepts/wanghong-meishi.html",
      "fromType": "concept"
    }
  ],
  "lang": "pt",
  "availableLangs": [
    "zh"
  ],
  "fallback": true,
  "infoFields": [
    {
      "key": "concept_kind",
      "label": "Concept kind",
      "value": "Prato"
    },
    {
      "key": "aliases",
      "label": "Aliases",
      "value": "锅爆肉, Guo bao rou"
    }
  ],
  "pagination": {
    "page": 1,
    "pageSize": 50,
    "total": 0,
    "pageCount": 0
  },
  "mentionsTotal": 1
}