Sweet and sour tenderloin is one of the classic traditional dishes. Pork tenderloin is the main material, with flour, starch, vinegar and other condiments. Sweet and sour, it makes people have an appetite. Zhejiang cuisine, Shandong cuisine, Sichuan cuisine, Huaiyang cuisine and Cantonese cuisine are all available. Do you know its origin? Let Bian Xiao introduce you.

The summer wind blows into my heart.

I stood by the sea and looked at the sky.

Sweet and sour pork

One year, Empress Dowager Cixi went to Xiangshan and asked the mountain people. She thinks that she has made contributions to seeing the mountains, became the "King of Xiangshan" and let the old man's son Wang Yushan enter the palace as the "Flame Army". After Wang Yushan entered the palace, one day, the Imperial Restaurant cooked a dish that Cixi couldn't eat. Wang Yushan took out his ace in the hole-the secret recipe "Sugar Crisp Fillet".

Cixi was full of praise after eating it and asked the name of the eunuch's dish next to her. Eunuch blurted out "Scratch the loin" according to Wang Yushan's gesture when cooking, so Cixi named Wang Yushan "Scratch the King".

Since then, Wang Yushan has successively introduced "fried fish slices", "fried kidney flowers", "fried prawns" and "fried tenderloin", and called them "four fried" in the Qing court.