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Sweet and Sour Pork
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Many food historians place the origin of sweet and sour sauce in Canton (Guangzhou), in the 19th century, as an adaptation designed to please the palate of Western merchants who passed through the port, hence that marked balance between sweet and sour. In many Chinese homes, sweet and sour sauce is made "by eye", adjusting vinegar and sugar to each person's taste. There is no single "official" recipe, each family has its own proportion.
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