Kua Kua Rou: Known as "Kuo Pao Rou," it is said to be based on Northeastern Lo Mein Meat, but has been improved with new methods.Making Kua Kua Rou requires usinglean meat,and the best choice issirloin.The chosen meat segments should be coated in a batter ofpotato starch,then deep-fried until the inside meat dries out.At this point, addtomato sauce,salted radish,tomatoes,freshlemon,and rock sugar to make a sour-sweet sauce.After stir-frying the fried meat segments in the sauce, they can be served. It is a northern-style dish prepared in the south, similar to Cantonese "Gook Loek Rou," while maintaining the flavor of Northeastern cuisine.Candied sugar and other ingredients are simmered to make a sour-sweet sauce, which is then used to stir-fry the fried meat pieces before serving.It shares similarities with Guangdong's "Guluo Meat."While it retains the flavor of Northeastern Chinese cuisine.Northeastern ChineseNone.