One of the classic Han Chinese dishes. This dish is found in Zhejiang, Lu, Sichuan, Cantonese and Huai cuisines, with the sweet and sour pork of Lu cuisine being the most famous. Sweet and sour pork loin is made of pork loin with flour, starch, vinegar and other ingredients, which makes it sweet and sour and appetizing.

Pot meat:

A Northeastern-style dishes, that is, sliced pork tenderloin marinated in flavor, coated with deep-fried batter in the pot and fried until golden brown, and then frying thickening into the pot. The dish is golden in color and sweet and sour in taste.

Difference:

Difference in seasoning, sweet and sour pork is more heavy sugar and vinegar flavor, while the pot meat usually only need tomato sauce and do not need sugar and vinegar, the same thing is that they must be over the oil to frying.