Cantonese cuisine

Pineapple grunt

Pineapple grunt

VicentaLakin

Gourd meat, also known as old meat. It's a Han specialty in Guangdong. This dish begins with Kiyoyo. Many foreigners in Guangzhou at the time were very fond of Chinese food, especially sugary ribs, but were not used to vomiting. The chef in Guangdong made a large crumb of boned flesh, mixed it with starch and made it into a big crumb, fried it into a boiler, soaked it with sweet and sour savory juice, which was welcomed by the mid-to-out guests. The curvature is older and is now changed to “old meat”. The term “old meat” is often referred to by foreigners as “gold meat” because of the elasticity of eating and the sound of chewing, which have long coexisted. This dish has a high reputation at home and abroad。