I like this. But I think it's like blasphemy to add sugar when cooking. I noticed that Chinese always add sugar -- supposedly to counter balance salt, it's unethical and just cheating. Even when making suckling pig or roast goose, they lather sugar water. In the US, with BBQ, when smoking, you don't add sugar, but it still gets sweet because of the Maillard reaction. This seems a lot more skillful as it's natural sweetness, than to cheat with adding sugar.