Sweet and sour blend, the entrance is crisp and fragrant. Sweet and sour sparerib is a traditional dish of Han nationality, which is made of fresh pork chops, fresh and tender in meat, bright and oily in color. This dish is found in Shanghai, Zhejiang, Sichuan and Huaiyang cuisine. Every dish has its own way. Take the preparation of fruit juice as an example. Among the four major cuisines, only Shanghai cuisine will add ketchup, while Shanghai cuisine is light in taste, while Zhejiang cuisine and Sichuan cuisine are biased. The sweet and sour pork ribs in Shanghai cuisine and Zhejiang cuisine belong to cooking, while the sweet and sour pork ribs in Sichuan cuisine belong to frying and cooking, and belong to sweet and sour taste. Amber is bright in color, dry and moist, sweet and sour, and it is an excellent appetizer or appetizer. The sweet and sour pork ribs of Huaiyang cuisine take into account the characteristics of Zhejiang cuisine and Sichuan cuisine in technique, and combine the characteristics of Shanghai cuisine in taste, seasoning with sweet and sour, onion and garlic and frying in oil. The history of sweet and sour pork ribs of Huaiyang cuisine is shorter than that of the other three major cuisines. Sweet and sour pork ribs are a very common and delicious dish in many banquets, ordinary restaurants and family dinners.