Shanghai sweet and sour ribs (Tangcu paigu)

1. Cut the rack between the bones, then chop into 4-5 cm pieces with a cleaver, or ask your butcher to do it.

2. Put the pieces in cold water with half the ginger and 1 tablespoon of Shaoxing rice wine, bring to the boil, boil for 3 minutes, then drain and rinse.

3. Heat the oil in a wok and fry the drained rib pieces over medium heat until golden brown on all sides.

4. Add the remaining ginger and Shaoxing wine, the soy sauce, half the black rice vinegar, the sugar and the water; bring to the boil, then cover and simmer gently for 40 minutes.

5. Remove the lid, turn up the heat and boil, tossing constantly, until the sauce reduces to a thick, glossy glaze that clings to the meat.

6. Finally add the remaining black vinegar, toss once more, sprinkle with toasted sesame seeds and serve warm or at room temperature.

Tip: In Shanghai it is also served as a cold starter, because it is fantastic even cooled down. The second half of the vinegar goes in at the end to keep its fresh, lively sourness.