The popular Chinese dish of sweet and sour pork is different depending on where you eat it. At an inexpensive dai pai dong, you’ll probably be served pork chunks in a sauce where the dominant flavours are ketchup and white vinegar, while at white-tablecloth restaurants the dish will be a lot more refined.Contrary to what many people expect, sweet and sour pork isn’t always a bright reddish-orange; in Shanghai, for instance, the meat is coated in a rich, sticky, dark brown sauce.Strawberry sweet…
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