The raw materials for making sweet and sour pork ribs in Shanghai cuisine are very simple, but the sweet and sour taste is tomato sauce, which is also the characteristic of Shanghai cuisine. Sweet and sour pork ribs made from Zhejiang cuisine are rich in raw materials, fine in production method and full of color, flavor and taste. Sichuan cuisine pays attention to the choice of ribs and the collocation of sugar, salt and vinegar.
Only Shanghai cuisine can add ketchup to the sauce of sweet and sour pork ribs. Shanghai cuisine is light, while Zhejiang cuisine is rich in Sichuan cuisine. The sweet and sour ribs of Shanghai cuisine and Zhejiang cuisine belong to cooking. Sweet and sour pork ribs of Sichuan cuisine are very famous cold dishes in Sichuan. The cooking methods used are frying and harvesting. It belongs to sweet and sour taste. Amber is bright, dry, fragrant and moist, sweet and sour and mellow.
Sichuan sweet and sour pork ribs are very famous cold dishes in Sichuan. It's fried. This is sweet and sour. Amber is bright, dry, fragrant, moist, sweet and mellow. This is a good wine or appetizer.