Chinese Sweet-and-Sour Sauce
© Denzil Green
Sweet-and-Sour is a term used to describe a dish whose taste contains elements of both a sweet taste and a sour taste.
Usually the balancing is done with an added sauce.
The sweet can come from something such as sugar, syrup or fruit. The sour can come from something acidic such as vinegar or lemon, or other souring agents such as tamarind.
German cooks still make a few sweet-and-sour dishes such as Sweet-and-Sour Cabbage, Sweet-and-Sour Meatballs, etc.
Remnants of the Sweet-and-Sour cooking style can be seen in England in habits such as mint sauce with lamb, and in America in the combination of pork and applesauce, turkey and cranberry sauce, etc. In French cooking, it remains only in one or two dishes such as Duck à l'Orange.
In modern times, the Chinese are the largest practitioners of this cooking style.
Sweet-and-SourAceto Dolce; Acetomel; Agrodolce; Sauce Bigarade; Sweet-and-Sour
Please share this information with your friends. They may love it.