With regards to sustenance, the Chinese trust the bitterer, the better. With regards to eatable greens, I figure no other vegetable can exceed the unpleasant gourd in encapsulating this hidden nourishment rule. Fortunately, the incredible thing about Chinese cooking is that even the minimum favored sustenances, taste insightful, can be changed into a commendable, tasty dinner, when matched with complimentary nourishment fixings, sauces, seasonings and flavorings. Similarly likewise with this ever-well known, exemplary Chinese-style harsh gourd dish - where severe gourd cuts are loaded down with minced pork, and steamed till unpleasant gourd is delicate, meat is delicate, soggy and succulent, in a scrumptious, flavourful soupy stock of cooked juices. The outcome – an unpleasant less, brilliantly scrumptious one dish-supper!