A popular appetizer in China, sweet-and-sour spare ribs, or tang cu pai gu recipe is not difficult to make, and is incredible with the right ingredients. This is our best recipe for that famous dish.
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CHINESE NEW YEAR IN SAN FRANCISCO
Lunar New Year in San Francisco is one of the biggest celebrations. This year, it has become a state holiday in California. With a parade and firecrackers and streets decorated with red lanterns. And of course, the food. Tang Cu Pai Gu, an authentic Chinese Dish, is one of the favorites. Also known as Chinese Sweet and Sour Spare Ribs.
INGREDIENTS FOR THE BEST TANG CU PAI GU RECIPE
The way to make the best tang cu pai gu is to start with the best ingredients. Like many ingredients, Chinese ingredients vary in quality by brand. If the brands are unfamiliar, it is difficult to know which ones to use. Here is a list of the ingredients where selecting a good brand really matters. We get these online from The Mala Market.
Zhongba handcrafted soy sauce. This is a premium, naturally brewed Chinese soy sauce with no additives or preservatives! It is made the traditional way, creating umami organically over a long fermentation period with no need for added sugar, alcohol, caramel, msg, chemicals and preservatives.
Many recipes will tell you that it’s ok to substitue wine for Shaoxing wine, but it’s just not the same thing. If you start substituting ingredients it won’t taste authentic, especially in a dish like tang cu pai gu. We use a Shaoxing Huadiao. This is a traditional wine and is considered one of the best. It has a rich, mellow, slightly sweet and nutty wine that pairs well with China’s other frequently used sauces.
CHINESE BLACK VINEGAR
Chinese black vinegar is a very unique ingredient that really has no substitute. We use a hand-made Baoning vinegar that has been aged for 10 years.
Photos by Tony Fitzgerald Photography