By Christopher Tan and Amy Van
This southern Chinese classic properly gets its sweetness and tang from fruit. The resulting sauce is light and vibrant, and should never taste syrupy, cloying or heavy. Some cooks may add tomato ketchup to the sauce, a modern addition, but if used, it should not dominate the flavour of the sauce. A childhood favourite with many, this dish is best served with a bowl of freshly steamed white rice.