Chinese food classes 101: Class Number 4

CHAR SIU PORK

 

Barbecued pork is a representative dish in Cantonese cuisine. Barbecued pork is a kind of barbecued meat. It refers to pork and poultry meat that has passed the veterinary inspection, added with soy sauce, salt, sugar, wine and other seasonings, and then inserted into a special fork and grilled by electricity or charcoal. The cooked meat product is a kind of Guangdong siu-mei. It is mostly red, made of lean meat and slightly sweet. The marinated lean pork is hung on a special fork and grilled in the oven. A good barbecued pork should be tender and juicy, bright in color and full of flavor. Among them, the balance of fat and lean meat is the best, which is called "semi-fat and lean"

For the insiders, there are two types of char siu, namely "low cabinet" char siu and kitchen char siu. Due to the different tastes, the taste is of course different. The kitchen char siu is divided into two types: kitchen and dim sum. Dim sum is generally used for char siu buns and char siu puffs. Dim Sum Barbecued Pork is mostly cooked in a pot with dried juices. The taste is very good. Later, the char siu from the roasting stall is cut into "nail slices" and wrapped in the dim sum, and you can enjoy it. It is used for fried rice, scrambled eggs, etc. Because it needs to be processed, it is not very demanding. As long as the outside of the pork is dyed red with safflower powder, it can be cooked on the side.

Speaking of "low cabinet" barbecued pork, it is very particular about the selection of ingredients. It must be a "liu spear" [that is, a piece of meat behind the pork spine, so that it will be smooth, juicy and meaty. Barbecued pork must be in the state of "fat and thin" [i.e. with burnt incense] to be considered top grade. In order to attract more customers, today’s chefs racked their brains and made a step forward in the taste of char siu, creating a unique "crispy char siu". Its taste has both the advantages of the former, and the taste The char siu is crispy on the outside and tender on the inside and juicy. It surpasses all the advantages of the previous char siu. In recent years, major restaurants and hotels in Guangzhou are very popular, and the roast master has developed the "black pepper charcoal grilled pork neck". The advantage is absorption Western-style cured ham is made after improvement. It is crispy and tangy, slightly spicy and refreshing. It is the best choice whether it is served with food or with wine.