Talk:Sweet and sour
From Wikipedia, the free encyclopedia
 |
Sweet and sour is within the scope of WikiProject France, an attempt to build a comprehensive and detailed guide to France and Monaco on Wikipedia. If you would like to participate, please join the project and help with our open tasks. | |
 |
||
| ??? | This article has not yet received a rating on the quality scale. Please rate the article and then leave a short summary here to explain the ratings and/or to identify the strengths and weaknesses. | |
It's good.
Sweet and Sour is a sauce, why would you want to include it in a specific meal? It's like merging ketchup with french fries with ketchup.
Only a Euro-centric proletraite would consider sweet and sour sauce and sweet and sour pork to be the same thing
- Yes, but as the only interesting thing about sweet and sour pork is that it contains sweet and sour sauce, why would you want articles on both? JulesH 08:44, 23 September 2006 (UTC)
The difficulty seems to be that the sweet and sour pork article has been made to heavily overlap with the sauce article. Sweet and sour pork in both its iterations (gulaorou) and (tangculiji) have distinct enough traditions and variations within Chinese cuisine that they could be kept apart from 'sweet and sour sauce', particularly since sweet and sour sauce differs so widely in preparation within China, and the rest of the world. Sabodav October 2006
--Is all sweet and sour sauce of recent Chinese origin? I was pretty sure that it was a common flavor in Central Asia (Indian date-tamarind relish, for instance) and into Eastern Europe (many variants of stuffed cabbage are sweet and sour). Thus I'd have imagined, if it was Chinese to begin with, that it spread via the Silk Road long before Chinese restaurants.
