I am obviously obsessed with pork. I never got why they called it “the other white meat” because people who prefer chicken seriously need to have their heads examined. In China, the pig is taken pretty seriously. Beef is niu rou (牛肉), or cow meat, chicken ji rou (鸡肉) or chicken meat, but pork? Usually just rou (肉) – as the default Meat (with a capital M) of choice. As I’ve previously documented (blog post here), the Shanghainese know how to fry up a fine piece of pig, but to me, nothing brings out the flavor and porky potential like Cantonese roast pork (烧肉 shao rou, or siu yuk in Cantonese).… READ MORE | 12 Comments
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