There is a big difference. Suzhou cherry meat is a big piece, but the sweet and sour tenderloin is not. There are also differences in color practices. In addition, both Northeast cuisine and Sichuan cuisine have cherry meat, and the latter two practices are similar. According to the Sichuan people's classification, there have always been two versions of cherry meat: one version is the favorite cherry meat of Empress Dowager Cixi; That is, Suzhou version, the biggest difference from Suzhou's current version is that it uses yam cherry meat instead of red rice, and the other is the cherry meat that Sichuan people like to eat and looks like cherries.

The non-genetic inheritor of Subang cuisine has devoted himself to restoring the traditional famous dish cherry meat for five years. At present, the production method of cherry meat is to cut the whole square meat with a flower knife, fire it with red yeast powder and other colors, and shape it like a cherry. Zhang Ziping, who entered Suzhou Hotel at the age of 16 to learn to cook, first studied western food for 1 years, and then studied the skills of this gang. He was instructed by many famous chefs of Su Gang, such as Wu Yonggen. After more than 4 years of cooking career, he learned from others and became a master of China cuisine. Five years ago, Zhang Ziping studied the potential of Su Bang's famous dishes, and stewed cherry meat with yam wine became the main target. Su Bang cuisine has always been passed down from flowers to fruits. In Wuzhong folk custom "long summer sees three new things", cherry is "one new thing". After tasting cherry meat in Suzhou, Qing Qianlong went down to the south of the Yangtze River, and returned to the palace with the yam wine stewed with cherry meat made by Suzhou chef and Su Bangming's chef Zhang Dongguan, which was recorded in the Qing Dynasty's Imperial Tea Room File. In De Ling's "Imperial Fragrance and Misty Records", it was recorded that Cixi's favorite cherry meat in her later years was slowly stewed with pork and fresh cherries on a slow fire. . The restored yam wine stewed cherry meat is integrated with modern consumption concept, and the taste serves the present. In a piece of low-sugar fruity cherry meat, the "two-use method" of cherry is created, and the cherry is pitted and beaten into juice to pour brine, which increases the fresh fruity flavor and reduces the sugar content of traditional cherry meat.

The current practice of Suzhou cherry meat:

1. Scrape the strips of meat and wash them with fine hairs, cook them in a boiling water pot until they are medium-ripe, remove the blood stains, and pour out the broth for later use. Take out the meat, let it cool, put it on a chopping block, and cut it into cherry-sized pieces vertically and horizontally on the skin with a knife (lean meat cannot be cut off).

2. spread onion and ginger in the wok, put the skin down on the ginger and onion, add Shaoxing wine, sugar, soy sauce, 1.5g refined salt and 2g broth, cover it, boil it on low heat for about half an hour, add red rice flour to make the meat dark red, take it out and put it in a bowl, add the original juice soup, and steam it in a steamer until it is crisp.

3. Add lard to the hot pot, add green vegetables, add .5g of refined salt and monosodium glutamate, stir-fry and drain for later use. Take the meat out of the steamer, cover it on the plate, pour the marinade into the pot, thicken it, pour it on the meat, and surround the green vegetables.

figure 1 shows the production process of the original cherry meat, figure 2 shows the finished product, and figure 3 shows the finished product of the popular version of Suzhou cherry meat.