Shitang Sweet and Sour Pork

Shitang Sweet and Sour Pork

　　Deep-fried sweet and sour pork is a dish rich in local flavor, with a long history and unique taste. It is a traditional specialty of Shitang. The dish is made by coating chunks of fatty pork in a well-mixed batter, placing them in a ladle, and then “popping” (a flat-tone colloquial term meaning to deep-fry) them in hot oil. Once the batter turns golden brown, it is scooped out. The name “deep-fried sweet and sour pork” has become conventional due to the way the crust bursts. When fried to a golden hue, it is lifted out with a strainer. The crust of the fried pork bursts open, resulting in a crispy and delicious texture. When broken apart, the inside reveals an egg-yolk yellow color, with a strong aroma of wheat flour. The surface of the batter glistens with oil and forms a honeycomb-like structure, making one’s mouth water at the sight.