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Oct 30, 2007 06:33 PM

Can I be a foodie, and still like Sweet and Sour Pork?

Can someone that like fine wine, wonderful cheeses, and delicate pastries actually like s/s pork? I do.

Any recent ideas of where near Mountain View/Sunnyvale?

Just went to Yulong and nobody liked the s/s, the Kung Pao, or the Zha Jiang Mein.


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    1. You should try the Korean version, Tang Su Yook. A pretty good rendition can be found at Tong Soon Garden in Santa Clara.

      1 Reply
      1. re: Humbucker

        Hmm. Sounds good, has some pretty good reviews. I'll try it this weekend. Thanks for the recommendation.

      2. Why not? isn't a well executed one just delightful? I love General Tso's Chicken, it can be disgustingly excellent. A chowhound is different from a foodie, because a CH does not have a pre-concieved hierarcy of what has value, just tastes and eats.. judges on that. Don't ever let peps tell you what is valid or not valid to enjoy.

        2 Replies
        1. re: jason carey

          Well said, jason! One of the best descriptions of "chowhound" vs. "foodie" I've read.

          1. re: Ruth Lafler

            hey, I kind of poorly quoted something jim leff said years ago when the site first began. I agree with him..

        2. My answer is yes, there is sweet and sour pork and then there is sweet and sour pork. This dish really is a Chinese dish when done correctly. But most Chinese places serve it with glow in the dark colors and so much sauce it is drowning in it.

          But properly made and serve it is a wonderful classic dish. There should be just enough sauce to lightly coat the meat, vegetables and fruit ( if there is fruit) and when finish the plate should be lightly coated by sauce.

          11 Replies
          1. re: yimster

            I never thought I liked sweet and sour until I had an excellent rendition in Hong Kong, which matches yimster's description.

            I still avoid the glow-in-the dark, heavily-sauced renditions.

            1. re: yimster

              Yimster, would you be so kind to recommend a restaurant where I could find sweet and sour pork as you described in San Francisco?

              1. re: foodseek

                The Zhejiang sweet and sour spare ribs at Lucky River made with special vinegar from eastern China are absolutely delectable. here's a link to the chowdown report,
                it might only be on the family menu, but ask to see if you can get it ala carte.

                Lucky River
                700 Monterey Blvd, San Francisco, CA 94127

                1. re: Melanie Wong

                  I love their SSP..that is the place when you need a fix.

                  1. re: Lori SF

                    Lucky River is a hidden gem, a diamond in the rough, if you will. Deserves more air time here.

                    1. re: Melanie Wong

                      Thanks for the suggestion-love bbq spareribs and sweet and sour pork so this sounds ideal. Waiting for Yimster's sweet and sour pork with vegs. and light sauce recommendations. Don't know if it is Americanized or not, but I still love those dishes. Thanks again.

                      1. re: foodseek

                        Sweet and Sour Pork is not something I normally order. But any higher end Cantonese place should do it with little sauce.

                        Asian Pearl in Millbare
                        Joy Luck in San Mateo
                        Chef Wai in San Mateo

                        All of the above do not normally flood there dishes with a lot of sauce.

                        1. re: foodseek

                          They're actually not spareribs but thin pork chops, despite the name.

                        2. re: Melanie Wong


                          how big are the portions at lucky river? particularly the zhejiang sweet sour spare ribs? are they sort of a general northern chinese restaurant? thanks!

                          1. re: inmandarin

                            Lucky River's portions are pretty big considering how low the prices are. It's a frayed around the edges neighborhood place, but the cooking is much better than the average take-out joint if you know what to order. It's Hong Kong/Cantonese style. Take a look at the report I linked above in my Nov 3 posting for the set dinner menu we tried. Some of the dishes like the zhejiang spare ribs were real standouts and worth a trip across town for me. Lucky you to live much closer!

                    2. re: foodseek

                      I will need some time to think of one. The last one I had were not in San Francisco. So I will have to some checking.

                  2. You like what you like.

                    If you can explain why, you're OK in my book. I could care less if you're a foodie, gourmet or chowhound. They have no monopoly on good taste.