https://www.chinesefoodwiki.org/index.php?action=history&feed=atom&title=Sweet_and_Sour_Pork 2026-09-21T23:14:22Z Revision history for this page on the wiki MediaWiki 1.37.1 https://www.chinesefoodwiki.org/index.php?title=Sweet_and_Sour_Pork&diff=907&oldid=prev 2026-09-21T16:51:51Z

<p>[CFWK] Create Sweet and Sour Pork dish page (Round7 P0)</p> <p><b>New page</b></p><div>{{#seo:<br /> |title=Sweet and Sour Pork (Gu Lou Yuk 咕噜肉) - Chinese Food Wiki<br /> |keywords=Sweet and Sour Pork,咕噜肉,Cantonese,Guangdong Food<br /> |description=Sweet and Sour Pork is a Cantonese-rooted dish of fried pork in a bright sweet-and-sour sauce, widely known in global Chinese restaurants.<br /> }}<br /> <br /> {{Infobox chinese food<br /> | image = Sweet and Sour Pork.jpg<br /> | caption = Sweet and Sour Pork<br /> | alternate_name = Gu lou yuk; 咕噜肉; 甜酸猪肉<br /> | pinyin = Gūlū ròu / Tián suān zhūròu<br /> | type = Fried pork with sauce<br /> | course = Main course<br /> | country = China<br /> | region = Guangdong / Hong Kong (global Chinese restaurant classic)<br /> | other = Cantonese sweet-and-sour family<br /> }}<br /> <br /> '''Sweet and Sour Pork''' is best known internationally as a Chinese restaurant classic of battered or lightly coated pork pieces tossed in a glossy sweet-and-sour sauce with pineapple and peppers. Cantonese versions (often called '''gu lou yuk''', 咕噜肉) are linked to [[Guangdong Food|Guangdong]] and [[Hong Kong Food|Hong Kong]] cooking and helped popularize sweet-and-sour flavors worldwide.&lt;ref name=&quot;wp&quot;&gt;[https://en.wikipedia.org/wiki/Sweet_and_sour_pork English Wikipedia]&lt;/ref&gt;<br /> <br /> == Characteristics ==<br /> <br /> The dish contrasts crisp fried pork with a bright sauce that balances sugar, vinegar, and tomato or fruit notes. Colorful vegetables and pineapple are common. Overseas versions may be sweeter and thicker than many home Cantonese plates.<br /> <br /> == Ingredients (overview) ==<br /> <br /> Pork (often shoulder or loin pieces), a light batter or starch coating, and a sauce built from vinegar, sugar, ketchup or tomato, and sometimes fruit juice. Peppers, onion, and pineapple are frequent mix-ins. Preparation is overview-level frying and quick saucing rather than a long braise.<br /> <br /> == History and culture ==<br /> <br /> Sweet-and-sour seasoning has deep roots in Chinese regional cooking; the battered pork form became especially visible through Cantonese restaurant culture and later global Chinese menus. It is often an entry-point dish for diners new to Chinese food abroad, even as local Cantonese tables keep many other sweet-sour seafood and spare-rib variants.<br /> <br /> == Serving and variations ==<br /> <br /> Hong Kong tea restaurants and Cantonese kitchens may serve lighter, less syrupy plates; North American Chinese restaurants often use a thicker red sauce. Related sweet-sour items on this wiki include [[Sweet and Sour Ribs]]. For regional context see [[Guangdong Food]] and [[Hong Kong Food]].<br /> <br /> == See also ==<br /> <br /> * [[Guangdong Food]]<br /> * [[Hong Kong Food]]<br /> * [[Char Siu]]<br /> * [[Sweet and Sour Ribs]]<br /> * [[Dim Sum]]<br /> * [[List of dishes (A-Z)]]<br /> <br /> == References ==<br /> <br /> {{reflist}}</div>

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