Only Shanghai cuisine can add tomato sauce to the sauce of sweet and sour pork. Shanghai cuisine has a light flavor, while Zhejiang and Szechuan cuisines have a strong flavor. The sweet and sour pork of Shanghai and Zhejiang cuisines belongs to cooking, and the sweet and sour pork of Sichuan cuisines is a very famous cold dish in Sichuan, using the cooking method of deep-frying harvest. It belongs to the sweet and sour flavor. Amber is bright, dry, aromatic and moist, sweet, sour and mellow.

Sichuan Sweet and Sour Spare Ribs is a very famous cold dish in Sichuan. It is deep fried and harvested. It is sweet and sour, and the amber is bright, dry, aromatic, moist, sweet and mellow. It is a good wine dish or appetizer.