Sweet and sour pork tenderloin is one of the classic traditional dishes. It uses pork tenderloin as the main ingredient and is supplemented with flour, starch, vinegar and other condiments. It is sweet and sour and will whet your appetite. This dish is found in Zhejiang cuisine, Shandong cuisine, Sichuan cuisine, Huaiyang cuisine, and Cantonese cuisine. Do you know its origin? Let me introduce it to you.

The summer wind blew into my heart

I stood on the beach looking at the sky

Sweet and sour pork

One year, the Empress Dowager Cixi When she went to Xiangshan, she asked about those who watched the mountain. Cixi thought that he had done meritorious service in watching the mountain, so he named him the "King of Xiangshan Mountain" and allowed the old man's son Wang Yushan to enter the palace as a "fire-headed soldier". After Wang Yushan entered the palace, one day, the imperial kitchen cooked a dish and Cixi couldn't eat it, so Wang Yushan used his special skill - secretly made "sugar crispy tenderloin".

After Cixi ate it, she praised it very much and asked the eunuch next to her the name of the dish. Based on Wang Yushan's scratching gestures while cooking, the eunuch blurted out "grab and stir-fry the pork tenderloin", so Cixi named Wang Yushan "the king of stir-fry".

Since then, Wang Yushan has successively launched "Stir-fried Fish Fillets", "Stir-fried Kidneys", "Stir-fried Prawns" and "Stir-fried Pork Tenderloin", and called them the "four major stir-fries" of Qing imperial cuisine.