sweet and sour Recipe
StanMetz
The "lychee meat" in "Fujian cuisine" is a long-standing traditional fried sauce, and its taste is sweet and sour. "Litchi Meat" was invented by a master named Wang Baoshan from Fuzhou in the late Qing Dynasty. He specialized in sweet and sour dishes and was very famous in Fuzhou and Xiamen. Later, after being recommended by Fujian Governor Xu Yingzhen, he was called into the palace in 1896. In the imperial dining room of the palace, sweet and sour dishes are specially made for emperors and queens. It is said that Empress Dowager Cixi greatly praised his dishes after tasting them, so Wang Baoshan was awarded the title of "Zhaochao King" by Cixi, and she immediately wrote the three words "Zhaochao King" in her own writing to show her reward. These are all recorded in the "Palace Dining House" preserved by the Qing Dynasty Internal Affairs Office. <br />Later, after the court abdicated and fell in the early years of the Republic of China, Wang Baoshan and others were dismissed and returned to their original hometown. They still made a living as chefs in Fuzhou and brought some of the court's cooking techniques back to their hometown, and soon became famous locally. After liberation, he was temporarily transferred to Beijing by relevant leaders of Beijing City to teach skills and died before the Cultural Revolution. <br />At that time, all sweet and sour dishes in the court were made by Wang Baoshan, and this skill has been passed down to this day. At present, the four major delicacies of sweet and sour taste in the court flavor,"fried tenderloin, fried kidney flower, fried prawns, and fried fish slices", were all created by Wang Baoshan after improvement. <br />Today, I will try this sweet and sour flavor of traditional Fujian cuisine stir-fried "lychee pork" to show my spare time study and practice. The main practices are as follows;
