The Sweet and Sour Pork I grew up eating — memory as a review

I grew up eating Sweet and Sour Pork and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the bold and numbing was right, Sichuan peppercorn was handled the way it should be.

Chinese cuisine encompasses eight major regional schools with distinct ingredients and techniques. Growing up it was always a street stall in Chengdu, which shaped my reference point entirely. Tsingtao beer alongside it is the only way it makes sense to me. It's hard to be objective about food you have emotional history with, but objectively: this is very good.