A culinary icon that dates back to the Qing Dynasty (1636–1912), this dish is often served at diplomatic functions to represent Chinese cuisine. While simple looking, it is complex to prepare. The batter must be light and crispy batter and is paired with a well-balanced sweet and sour coating sauce. To mellow the tongue-biting white vinegar, we also follow the tradition of making a base stock with pineapple skins and hawthorn.
Sweet & Sour Pork (菠萝咕咾肉)