Who invented barbecued pork? Are human meat barbecued pork buns salty or sweet? Which type of barbecued pork buns in the store is the best? feat. ChatGPT

"It's better to have old barbecued pork than to have you!"

The Cantonese people's love for barbecued pork can be described as abusive, and they have obviously been devalued since childhood to the point where they are not even as good as old barbecued pork. It’s strange that if you haven’t eaten barbecued pork for a week, you will feel restless. Human beings have a built-in forgetting mechanism. If you haven’t eaten barbecued pork for a year or two, you are probably used to it. However, once you taste the familiar taste and the peace and security that have been around you for a long time, you never want it to leave.

Who invented barbecued pork?

According to research by Chen Yonghan, author of "The Inherited Taste of Siu Mei", the old Siu Mei was probably dominated by salty flavor and tasted like bean curd spareribs. According to reports, the switch from salty to sweet may have occurred after Hong Kong introduced Southeast Asian ingredients to make honey-flavored barbecued pork after the economic boom in the 1970s. I once heard that fellow Deng people mentioned that maltose was introduced from Vietnam, Thailand and other places when they were young, and it does not stick to teeth. Sweet dishes are also easy to pair with other savory BBQ dishes.

Modern Cantonese roasted meat is divided into meats. Roasted duck is roasted duck, and roasted goose is roasted goose. Only pork is subdivided into roasted pork, barbecued pork, roasted pig, smoked trotters, etc... Heat-and-serve meat hanging window cooker. Some stores will regularly coat the jewelry with honey and hang it with crystal honey to arouse appetite and attract customers.

Store barbecued pork buns

One day after I got paid from my part-time job, I discovered that Barbecued Pork Buns were sold at the Carrefour refrigerator. Take a look at the white square package there, which sells for 55-65 yuan, with more than 10 pieces. Barbecued pork buns are 95 yuan per pack, 6 pieces. Take a bite. Bought!

When I was in Hong Kong, my breakfast all year round was two steamed buns, sesame custard, vegetable and pork barbecued pork. The quality of the steamed buns sold in the supermarket is unlikely to be good. It looks like Taiwanese-style minced meat mixed with food coloring and honey sauce. Just not being hungry is enough.

Steaming steamed buns requires water, electricity, and a pot every day, so the cost is huge. I thought that since I bought them all, I would take some photos and write some things to make the best use of them. Then, with the mentality of testing the drug, I spent all the money I earned from delivering food to buy it back and swallowed it.

Chi Mei x Lee Kum Kee XO Sauce Barbecued Pork Buns

When I saw Lee Kum Kee, I was so scared. Nowadays, Carrefour actually has Lee Kum Kee, which has steamed fish drum oil, oyster sauce, sauces, and all the necessary items. Although it is translated as soy sauce, it is undoubtedly oil. I don't know how to explain the difference between soy sauce and drum oil.

Lee Kum Kee's barbecued pork buns don't look like Hong Kong-style barbecued pork buns. Usually in Hong Kong, the foreskin is cut off to expose the barbecued pork. Firstly, it is easier to distinguish it from other bags, and secondly, it is more attractive.

This one doesn't even taste like it, it doesn't look like honey juice or XO sauce. I ate without knowing what I had eaten. However, Weidao feels the safest and I will buy it again next time.

Dragon and Phoenix Oyster Emperor BBQ Pork Bun

The taste of Longfeng brand barbecued pork buns is closest to that of fast food sold in Hong Kong supermarkets. Sweet but not greasy, the meat is finely chopped and has no bite. The appearance is also similar, the foreskin is cut, and the honey juice flows out. The price is also the most expensive, with a pack selling for 115. The pack is currently the largest, and eating two can last from 8 to 1 o'clock. Other brands start to feel hungry at twelve o'clock.

There is really a difference between having the foreskin cut and not, I didn’t even realize it before. Not only can you taste the flavor of barbecued pork faster, but the skin is not so tough when you bite it. However... I subjectively think that the coloring and seasoning are too heavy and I dare not buy it again.

Yimei Barbecued Pork Buns

I hold an absolutely irrational and unobjective serious prejudice against Yimei and Guiguan. I will not buy these two products until I am at the end of my rope. As a result, I bought it. Overjoyed.

Taiwanese pork is of good quality and firm. The meat quality of Yimei's barbecued pork buns is the best, real lean and shredded pork, not meat residue and minced meat.

Are the human barbecued pork buns salty or sweet?

Other memories about barbecued pork

Boring words are always written very quickly. In those years, it was not easy to eat barbecued pork in the south. When I was a senior in college, a barbecued lunch box came near my residence. My senior inquired and heard that it was opened by a Hong Konger. I routinely buy lunch boxes every Monday... Oh, in those years I ate the same food from Monday to Friday. Before that, I hadn’t eaten barbecued pork or left the school grounds for three years.

After returning to Hong Kong after graduation, I often visited a tea restaurant behind Daqiao Street Market. The area of ​​the tea restaurant is about as wide as the V walk atrium. There are nearly fifty tables, and during dinner guests can count the number of words on their five hands. Barbecued pork rice is NT$25 a piece. The cashier is in her early twenties, has no makeup, often wears dark T-shirts, and has oval-shaped silver-rimmed glasses. Red rubber slippers.

I often buy lunch boxes on Friday nights. I buy too much, and one day the quantity of lunch boxes increases greatly, 1.5 times the original amount. I often think that she must be helping the family, otherwise such a young girl would do such rough skills. Finally one day she put the ring on her finger and it turned out to be the business of her husband's family. No wonder I'm always in a good mood.

Online news often recommends that a certain siu mei restaurant in Tai Kok Tsui and Sham Shui Po has long queues every day. In those years when I went to Limushu Senior's house as a guest during the holidays, the senior's father would chop up the food and add more food. The barbecue stall was not well known and there was no long queue. I heard that they are sold out before four o'clock every day, so there is no point in queuing.

Barbecued pork is a very common and ordinary food. I don’t pursue it particularly, and I don’t have the conditions to pursue it. As long as it doesn't taste bad, it's OK. Hong Kong barbecued pork is cut into bite-sized pieces, not too small. In Taiwan, the meat is often cut very thin, like the meat from the side oven. I don’t know why it’s very expensive – even the fried pork chop is so thick.

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