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Guobaorou

8,000

Makes 2-3 Servings

Chewy, yet with a deep fried crunch, Guobaorou is a dish with an interesting past. It was originally created in the Harbin region of China in the early 20th century by the private chef to the highest ranks in government. While they enjoyed it, the Russians diplomats that often visited did not, so the chef re-tuned it to become the sweet and sour dish that it is now famous as.

Instead of the pork loin that is usually used with the dish, our version uses Soy and Brown Rice protein “meat” to make it completely vegan-friendly.

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