The braised pork with vermicelli originated from Sichuan province and are now also a traditional food of Northeast China.

Xue Rengui, an official during the Tang Dynasty and a fan of Sichuan cuisine, was responsible for bringing the dish to the Northeast China. The meal was adapted to local flavors and gradually made in a different style.

The dish enjoys great popularity in Liaoning, Heilongjiang and Jilin provinces and is making its way to dining tables nationwide.