Zhè pán tángcùpáigǔ suāntián pínghéng de gānggāng hǎo.
The sweet-sour balance on this plate of spare ribs is just right.
Tips
culture
Classic Jiangsu-Zhejiang (本帮菜) home dish: pork ribs braised in a glaze of sugar, black vinegar, soy and cooking wine in a roughly 1:2:3:4 ratio (醋糖酱酒). Shanghai and Wuxi versions push the sweetness; the vinegar version is sharper.
