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Chinese The Chinese Cook Book

Sweet and Sour Pork

Listed in Wallace Yee Hong’s The Chinese Cook Book (1952) as “Tiem-Shoon Gee-Yoke” I believe the more phonetically correct spelling lists this recipe as “Tiem Shuen Gee Yok.” ‘Sweet and Sour Pork,’ as we call it in the West, is a traditional Cantonese dish that is still massively popular in Chinese-American restaurants to this day.