Barbecue can be divided into barbecued pork, barbecued pork, roasted meat, roast duck, roasted goose and braised pork (pork belly, sausage, etc. ) and so on. For Cantonese, although ordinary, it can always add bright colors to the dining table. I still remember when I was a child, there were guests at home, and I couldn't add vegetables. I would go directly to the barbecue shop to "cut materials". The word "le" in Cantonese is meaningful, and it is a noun that already contains substantial and reliable attributes.
Bacon includes preserved eggs, bacon, sausage, preserved chicken and duck. "Wax, dried meat is also" ("Ci Yuan"), save it and take it out at the end of spring. Hunan and Guangdong produce the best bacon. The difference is that Hunan wax is salty, but it is also smoked in the pickling process, with a strong taste and a complex smoky feeling (including rice, sugarcane peel, orange peel and sawdust). The representative work featuring bacon is the steaming of bacon. Besides sliced bacon, there are strips of bacon, seasoned with cooking wine, lard and chicken soup, and steamed in a steamer for 20 minutes. Golden color, salty taste, is a natural match.
Cantonese bacon is a smokeless industry, so it tastes light, and Hunan people may feel "half-baked" when eating it. Therefore, Cantonese bacon should not be eaten alone. For example, in autumn and winter, clay pot rice can best reflect the charm of Cantonese bacon. The fire burns slowly at the bottom of the pot, but in the pot, rice is the main body and bacon is the foil. When the gravy of bacon, duck and sausage covered on the surface completely penetrated into a pot full of rice, the pot cover was opened, and soy sauce was poured on it. The rice-flavored meat was fragrant and accompanied by the unique wet cold wind in Guangdong, which was amazing and made diners cry. Therefore, Cantonese people do not say "bacon", but use the word "bacon".