北京
在中国各大菜品中，有一道菜喜欢将甜蜜的菠萝和肉类集合在一起，虽然这两者看起来毫无联系，但当它们结合在一起，却是难得的美味。
Among the many Chinese dishes, there is one that combines sweet pineapple with meat. Though these two ingredients may seem unrelated, their combination produces a surprisingly delicious result.
菠萝咕咾肉又称咕噜肉，是广东的一道特色传统名菜，属于粤菜，以菠萝及猪肉煮成。菠萝咕咾肉作为欧美人士最熟悉的中国菜之一，常见于中国以外的唐人街的餐馆。
Pineapple sweet and sour pork, also known as gulao rou, is a classic traditional dish from Guangdong. It belongs to Cantonese cuisine and is made using pineapple and pork. As one of the most familiar Chinese dishes among Westerners, pineapple sweet and sour pork is commonly found in Chinatowns around the world.
据悉，咕咾肉始于清朝，当时的广州市有许多外国人都非常喜欢食用中国菜，尤其喜欢酸甜口味的糖醋排骨。但由于外国友人使用刀叉吃饭不习惯吐骨头，广东厨师便用剔骨的精肉加上调料制成肉圆，入锅油炸至酥脆，淋上糖醋汁，因味道酸甜可口，受到大家的喜爱，便流传开来。
The dish originated during the Qing Dynasty. At the time, many foreigners living in Guangzhou were fond of Chinese cuisine, especially the sweet and sour flavor of dishes like sweet and sour spare ribs. However, since many foreign guests ate with knives and forks and found it inconvenient to deal with bones, Cantonese chefs adapted the recipe. They used boneless pork, seasoned it, formed it into pieces, deep-fried them until crisp, and coated them in sweet and sour sauce. The resulting flavor was tangy and satisfying, quickly gaining popularity and spreading widely.
责编：鲍泓霓
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