What is sweet and sour pork?

Gulu meat, also known as ancient meat, is a traditional dish in Guangdong. This dish began in the Qing Dynasty. At that time, many foreigners in Guangzhou liked Chinese food very much, especially sweet and sour pork ribs, but they were not used to spitting bones when eating. Guangdong chefs mix boneless lean meat with seasoning and starch to make big balls, fry them in oil pan until crisp, and stick sweet and sour gravy on them, which is sweet and sour and delicious, and is very popular among Chinese and foreign guests. Sweet and sour pork ribs have a long history. Now it is renamed "ancient meat" after the reform. Foreigners often refer to "ancient meat" as "sweet and sour pork", because it has elasticity when eating and gurgles when chewing meat, so these two names coexist for a long time.