About "sweet and sour meat", there are two legends, one says that because this dish is sweet and sour, the aroma together let a person can not help "gulp gulp" swallowing, and one says that it began in the Qing Dynasty, some history of the signature Cantonese dishes, is the "ancient meat". "Ancient Pork. As a lover of sweet and sour, I favor the first statement, because who says "sweet and sour meat" is "ancient meat", people obviously have a few hundred years of the heart ah! The pork used for the sweet and sour meat is pork plum meat, which is also known as pork forequarter tip. In fact, the "plum meat" here should be "Mei meat", because there are only two front butt tips on each pig. This piece of meat is the pearl in the crown, fatty, lean and sinewy, and is often used to make barbecued pork in Cantonese cuisine. To make goujiao, the meat is sliced into bite-sized pieces that are easy for even small children to eat.
Goulu pork, also known as ancient pork. It is a Guangdong specialty dish. This dish began in the Qing Dynasty. At that time, many foreigners in Guangzhou city were very fond of Chinese food, especially like to eat sweet and sour pork, but not used to spit out the bone when eating. Guangdong chef that is to bone out of the meat plus seasoning and starch mixed and made into a large meat round, into the frying pan fried, to crispy, sticky sweet and sour marinade, the flavor of sweet and sour and delicious, by the Chinese and foreign guests welcome.