 | The contents of the Sweet and sour pork page were merged into Sweet and sour on November 2013 and it now redirects there. For the contribution history and old versions of the merged article please see its history. |
I think "Sweet & Sour Pork" (as opposed to chicken) is authentic. The Americanized version uses a bright red sauce made from ketchup which is not-authentic. The authentic version is a clear sauce and it served with some sort of Chinese greens (spinach like). In Japan, this dish is known as "su-buta" or vinegared pork.
right now this is a poorly written recipe. if it was a well written recipe it would be a candidate for transwiki. there ought to be enough information out there for an article (history, variants, etc.) but i think that would involve replacing most of the current content. Nateji77 02:59, 10 July 2005 (UTC)
I rewrote this page from a recipe to strictly an informational page, which seems to bring it more in line with an encyclopedia article. The stub can still use significant expansion. It would be nice if a more detailed history of the dish were provided. The page could also benefit from links to different recipes for preparing the food. 18:06, 8 September 2005
I disagree with the point that sweet&sour pork is popular in Cantonese cuisine. It is known, but not particularly more popular than other dishes. Dyl 18:00, 5 December 2006 (UTC)
As far as determining the authenticity of various versions of the dish goes, it would be useful to have concrete examples of recipes from restaurants around China. I never saw anything of the sort in northern China near Beijing or Tianjin. The Chinese name is certainly unappetizing as it literally translates as "ancient meat". Sun da sheng 06:14, 19 April 2007 (UTC)
- Of course as it is a Cantonese dish, it is not on the traditional menus of restaurants specializing on cuisines of other Chinese provinces. It is on the menus of restaurants in Hong Kong like the Regal Chinese Restaurants, Yung Kee, or on a more mass market level, Hsin Kuang Restaurants. I have seen recipes on Cantonese cookbooks published in Hong Kong, and described as "common dish" such as The Food and Travel Weekly published by Hong Kong's Next Media. http://opinion.atnext.com/viewthread.php?tid=873, http://motor.atnext.com/moPrintContent.cfm?article_ID='%23%2CW%3ERO_*!P%20%20%0A&CAT_ID=18, http://etw.atnext.com/template/etw/art_main.cfm?iss_id=629&sec_id=1000841&art_id=10022328 . (Some links require subscription) --JNZ 23:10, 19 August 2007 (UTC)
The sentence "The original meaning of the American term chop suey refers to sweet and sour pork." in this entry is inconsistent with the Wikipedia entry for "chop suey" which states that "Chop suey first appears in an American publication in 1888: "A staple dish for the Chinese gourmand is chow chop svey [sic], a mixture of chickens' livers and gizzards, fungi, bamboo buds, pigs' tripe, and bean sprouts stewed with spices."[2] In 1898, it is described as "A Hash of Pork, with Celery, Onions, Bean Sprouts, etc."[3] —Preceding unsigned comment added by 74.72.161.230 (talk) 14:56, 21 May 2011 (UTC)