Almost every cuisine has at least one signature dish featuring some type of meat paired with vegetables and slow simmered for hours. China is known for its red-stews and braised dishes. And on a cold winter day, nothing hits the spot quite like a big bowl of steaming pork stew.
Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It is a classic style of preparation enjoyed across China. Originated in Jiangsu’s Wuxi, the flavor sweet and sour, or tangcu, exists in all China’s major regional cuisines. Depending on the region, tangcu is prepared differently, and the method used to achieve the dish’s color varies as well.