its flesh. It is next coated in corn flour then deep fried causing the fish to curl and the slices to open out. Finally a sweet and sour sauce is poured over the cooked fish. This is one of the distinctive dishes typical of Lu Cuisine. Sweet and sour spare ribs A popular dish in Shanghai cuisine, sweet and sour spare ribs () are made using pork ribs that are lightly coated in corn starch and seasoned before being fried and served in a sweet and sour sauce. Korean cuisine In South Korea, a sweet and sour meat dish known as tangsuyuk () is one of the most popular Korean Chinese dishes. Made with either pork or beef, the bite-sized pieces are usually coated with potato/sweet potato starch/corn starch or glutinous rice flour, and double-fried in oil. The dish is served with sweet and sour sauce, typically made by boiling vinegar, sugar, and water, with variety of fruits and vegetables like carrot, cucumber, onion, wood ear mushroom, and pineapple. Starch slurry is used to thicken the sauce. Europe English cuisine Sweet and sour sauces have been used in English cuisine since the Middle Ages, with recipes for sweet and sour meat and fish in the 1390 cookery book The Forme of Cury. French cuisine In French cuisine, a sweet and sour sauce base made from sugar and vinegar is a gastrique. "Aigre-doux" is a sweet and sour sauce in general. Italian cuisine Agrodolce is a traditional sweet and sour sauce in Italian cuisine. Its name comes from "agro" (sour) and "dolce" (sweet). Agrodolce is made by reducing sour and sweet elements, traditionally vinegar and sugar. Sometimes, additional flavorings are added, such as wine, fruit, or even chocolate. One recipe for lamb agrodolce is served over rigatoni or wide noodles, such as pappardelle. Southeast Asia Filipino cuisine In Filipino cuisine, sweet and sour sauces are known as agre dulce or Filipino sweet and sour sauce. It is made by mixing cornstarch with water, salt, sugar, and a tangy ingredient; typically tomato ketchup, banana ketchup, or pineapples. The mixture is brought to a boil then simmered until it thickens. Labuyo chilis may also be added. The name means "sour-sweet" in Philippine Spanish, from Spanish agrio ("sour") and dulce ("sweet"). It is also known as agri dulci in Chavacano and can refer to dishes cooked with the sauce. Agre dulce is commonly used