8 Sweet and sour spareribs, China.
Hello everyone, my name is Shu Xian, and I’m from China. My favorite meal is sweet and sour spareribs. It’s not difficult to cook, but how longer you cooked it determines whether that’s tender or delicious. Another note is that I believe the spareribs’ sugar color comes mostly from rock sugar rather than soy sauce or black soy sauce, which results in a more uniform, brilliant, and somewhat thick and lustrous tint. In my opinion, sweet and sour should come before salty and fresh and the ultimate sweet and sour spareribs.
