Sweet and Sour Pork

I've now had Sweet and Sour Pork prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises fermented black bean in the way Chinese cuisine encompasses eight major regional schools with distinct ingredients and techniques. The bold and numbing cha…

Sweet and Sour Pork here was solidly made — aromatic and complex without anything to complain about. oyster sauce was present and handled reasonably. But something was missing from the depth that this dish should have. Chinese cuisine encompasses eight major regional schools with distinct ingredien…

I grew up eating Sweet and Sour Pork and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the bold and numbing was right, Sichuan peppercorn was handled the way it should be. Chinese cuisine encompasses eight major regional schools with distinct…

I had never tried Sweet and Sour Pork before this visit and I wasn't sure what to expect. The aromatic and complex taste hit immediately and made sense of the dish in a way descriptions never quite do. Shaoxing wine is an ingredient I'd not encountered used quite like this before. The a family banq…

Having eaten Sweet and Sour Pork at several restaurants over the past year, I can say this version is the best. The aromatic and complex quality is more pronounced here than anywhere else I've tried. five-spice is handled with real knowledge — you can taste the difference. This is proper a bustling…

Some dishes exist to comfort and Sweet and Sour Pork is absolutely in that category. The aromatic and complex quality works on something almost primal — you feel the warmth of it immediately. Shaoxing wine does work that no substitute can replicate. communal sharing at the table is culturally centr…

Sweet and Sour Pork at this place was fine. The deeply savoury and sweet flavour was there but not distinguished. fermented black bean was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. Chinese cuisine encompa…

I took a cooking class specifically to learn how to make Sweet and Sour Pork correctly. The instructor explained why fermented black bean is used the way it is — something I'd never understood from just eating it. The deeply savoury and sweet result when you make it yourself is different. communal …

I'm sceptical of any restaurant claiming to do Sweet and Sour Pork well, having been disappointed often enough. This one delivered. The bold and numbing base was authentic and the use of Shaoxing wine showed real knowledge. communal sharing at the table is culturally central. The atmosphere was gen…

I went in with low expectations — I'd had mediocre versions before. What I found was Sweet and Sour Pork made with real commitment to Sichuan peppercorn and technique. The bold and numbing result was more complex and satisfying than anything I'd had before. communal sharing at the table is cultural…