 This style of using sauces is popular amongst Chinese who tie certain sauces to particular meats such as "chili and soy" for shrimp and "vinegar and garlic" for goose.There are, however, some dishes, such as the Cantonese sweet and sour pork or Loong har kow (sweet and sour lobster balls), in which the meat is cooked and a sauce added to the wok before serving.Not all dishes are cooked; some, such as "sweet and sour fruit and vegetable" salad from the eastern regions of China, also find their way in Chinese cuisine.