In the kitchen.
Huang Jun was leading the kitchen team, busily preparing for today's lunch.
At this moment.
His gaze was focused on the sweet and sour pork ribs he was about to make.
This dish, a classic of Huaxia cuisine, appears in almost every culinary tradition.
Its cooking methods vary significantly.
Some places prefer to fry the ribs until golden and crispy on the outside but tender inside; some regions excel at slow cooking, making the meat tender and flavorful.
In some areas, people combine both methods innovatively; they may stew first and then fry, or fry first and then stew, to achieve the optimal balance of texture.
Even though the methods differ, the end result is always the same sweet and sour flavor, slightly oily but beloved by diners, especially as it stimulates the appetite, making it a great accompaniment to meals.
Notably...
Sweet and sour ribs are not only popular among locals but also adored by foreign friends.
However...
