Sweet and sour

"Sweet and sour" refers to a diverse array of sauces, cuisines, and cooking techniques. It is especially popular in Asian cuisine and boasts a fascinating history that stretches back to the Middle Ages in England. Today, sweet and sour dishes are relished not just in Asia but also in Europe and the Americas.

In Chinese cuisine, the sweet and sour sauce varies significantly by region. In some areas, it serves as a dipping sauce, while in others, it is integral to the cooking process. One of the most renowned versions is the Cantonese sweet and sour sauce, often featured in dishes like sweet and sour pork. Other regional specialties include Hong Kong/Cantonese sweet and sour spare ribs, Guo Bao Rou, squirrel-shaped Mandarin fish, and sweet and sour Yellow River carp. These dishes illustrate the rich diversity within Chinese cuisine.

In England, sweet and sour sauces have existed since ancient times, with recipes dating back to the Middle Ages. Meanwhile, in the Philippines, sweet and sour sauces are known as "agre dulce" and are typically made with ingredients such as cornstarch, sugar, and tangy elements like tomato ketchup or pineapples.

The French version is called "aigre-doux" whereas in Italy, there is a traditional sauce known as agrodolce, made from vinegar, sugar, and other flavorings. In Korea, one can find tangsuyuk, a popular sweet and sour meat dish.

In Western countries, fusion cuisine has popularized dishes like sweet and sour chicken and sweet and sour pork, which are staples in many Chinese restaurants. These dishes often feature deep-fried meat served with a sweet and sour sauce that may include pineapple, green pepper, and onions.