was originally developed for sweet and sour pork. The late renowned chef from Hong Kong Leung King included the following as his sweet and sour source sauce recipe: white rice vinegar, salt, Chinese brown candy, ketchup, Worcestershire sauce, and dark soy sauce. Hong Kong's gourmet Willie Mark Yiu-Tong (better known as Wei Ling|唯靈), himself a long-time friend of Leung, suggests to contemporary eateries not to resort to cheap bulk manufactured versions of vinegar, ketchup, and Worcestershire sauce, or the sauce will risk being too sharp in taste and might break the balance of flavours. He suggests the more acidic white rice vinegar could be replaced with apple cider vinegar, and ketchup and Worcestershire sauce should be of renowned gourmet brands. Hong Kong/Cantonese The original Cantonese sweet and sour pork () is made with vinegar, preserved plums and hawthorn candy for an almost scarlet colour and sweet-sour taste. A related Hong Kong/Cantonese-based dish is sweet and sour spare-ribs () and it is identical in methods except spare-ribs are used in place of pork loins. Guo bao rou Guo bao rou () is a classic dish from Northeast China (Dongbei), originating in Harbin, Heilongjiang Province. It consists of large thinly sliced pieces of pork tenderloin in potato starch batter, deep-fried twice until crispy. They are then lightly coated in a variation of a sweet and sour sauce, made from freshly prepared syrup and rice vinegar, flavoured with ginger and garlic. The batter absorbs the sauce and softens. A Beijing variant has the sauce thin and watery, while the dish as prepared in Liaoning Province is often a thicker sauce with ketchup (tomato sauce) added to it. However, the true or original version of guō bāo ròu served in Harbin, Heilongjiang Province, is made with an amber-coloured sauce due to the fact that it uses caramelized sugar. Squirrel-shaped Mandarin fish Originating in Suzhou, Jiangsu province, the squirrel-shaped Mandarin fish () has a crisp skin but soft centre. The fish body of Siniperca chuatsi is scored such that it fans out when cooked, similar in appearance to a bushy squirrel tail. The fish is served with a sweet and sour sauce drizzled on top and garnished with a little shrimp meat and dried bamboo shoots. Sweet and sour Yellow River carp A speciality of Shandong province, in particular the city of Jinan, the Yellow River carp is prepared by making diagonal slices partway through