Descriptions

Cuisine cooked with Sugar and Vinegar - famous and easily found in every major Chinese cuisine. Sweet and sour spareribs originated in Zhejiang and is a typical Zhejiang dish. Pork spareribs are able to nourish Yin essence and blood, and moistening dryness effect; also suitable for deficiency of Qi and blood, Yin deficiency and poor appetite. Although sweet and sour spareribs are delicious and easy to digest and absorb, but recommend enjoying them together with vegetables as the grease content of spareribs itself is higher.

Besides, sugar has the functions of moistening the lung, nourishing the Yin, flavoring, eliminating halitosis, relieving brine, relieving cough and soothing the liver. Appropriate consumption also helps to improve the body's absorption of calcium. All cuisines that are served with sugar and vinegar have the benefits of nourishing the liver and spleen as well. Besides protein, fat and vitamin, pork spareribs also contain a lot of calcium phosphate, bone collagen, bone mucin and other nutrients. During stewing, calcium and magnesium are easily analyzed under acidic conditions (by Vinegar) and provided calcium acetate, which can be better absorbed and utilized by our body, so sweet and sour spareribs can improve the nutritional absorption rate of cooked spareribs, which is very suitable for giving calcium supplements to the elderly and children.

The pork is rich in protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; has the effect of nourishing kidney and blood, nourishing Yin and moistening dryness. People who are obese and high blood pressure are not recommended to consume too much as the cholesterol content in pork is rich.