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Sweet and sour meat, also known as ancient meat. It is a famous dish of Han nationality in Guangdong. This dish began in the Qing Dynasty. At that time, many foreigners in Guangzhou liked to eat Chinese food very much, especially sweet and sour pork ribs, but they were not used to spitting out the bones when eating. Guangdong chefs mix the meat from the bone with seasoning and starch to make large meatballs, deep-fry them in oil until crispy, and coat them with sweet and sour marinade. The meatballs are sweet and sour and are popular among Chinese and foreign guests. Sweet and Sour Pork Ribs has an older history, and now it has been renamed as Ancient Meat after being remade. Foreigners are not sure of the pronunciation, so they often call the ancient meat sweet and sour meat. Because it is elastic when you eat it and makes a rattling sound when you chew it, the two names have coexisted for a long time. This dish enjoys a high reputation at home and abroad.
