Sweet and sour is a popular cooking sauce variety used in Chinese cuisine. One version which is widespread throughout China is used as part of a sweet and sour pork ribs recipe (somewhat similar to barbeque). It is commonly made with sugar, soy sauce, and rice vinegar. In the version more widely known in the west, tomato sauce is used but not soy sauce. This version is identified with Cantonese cuisine in China. The Cantonese version is typically added to stir fried meats, especially pork or chicken mixed with vegetables and fruit, especially onion, pineapple, capsicum, cabbage and tomatoes. It is also used with steamed fish In American Chinese cuisine, sweet and sour is also used to refer to one of two basic types of dishes that use sweet and sour sauce as a main component. Called for example, 'sweet and sour pork,' or 'sweet and sour chicken,' (and sometimes 'sweet and sour shrimp'). They are either small fried cuts of meat, to be dipped in the sauce, or are small cuts of meat cooked or stir-fried using the sauce as a glaze (more common with pork). Both types are usually served with white or fried rice.