B.B.Q.
An all-time favorite and classic; BBQ Chicken Thin Crust Pizza-Chicken, Bacon, Red Onions, Green Peppers smother in a “special” BBQ Sauce.
YUM!! Somebody Slap Me?
Cha Siu AKA BBQ Pork Meat - Part 2
If you missed my first post about Hong Kong’s BBQ pork meat, here is another juicy breakdown about it. I love cha siu so much; I just wanted to post more mouth-watering pics of it! There’s something about the salty yet sweet meaty taste about BBQ pork meat, specifically cha siu. And the best part of it is that it just so happens that I’m surrounded by Cha Siu meat shops in Hong Kong. Woohoo! If you haven’t tasted it yet, at least you can taste the picture… YUM!
Char siu (also spelled cha siu, chashao, and char siew), otherwise known as barbecued meat (usually pork) in China or Chinese-flavored barbecued meat outside China, is a popular way to flavor and prepare pork in Cantonese cuisine. It is classified as a type of siu mei, Cantonese roasted meat.
Raw, Fresh, Thick and Ready Grill!!! ♥ Gyutan
The word gyūtan is a combination of the Japanese word for cow and the English word tongue.
The custom of cooking gyūtan originated in Sendai in 1948, and is usually served with barley rice, tail soup, and pickles in the Sendai area. In other areas in Japan, gyūtan is most often served in yakiniku restaurants.
Cha Siu AKA BBQ Pork Meat
Char siu (also spelled cha siu, chashao, and char siew), otherwise known as barbecued meat (usually pork) in China or Chinese-flavored barbecued meat outside China, is a popular way to flavor and prepare pork in Cantonese cuisine. It is classified as a type of siu mei, Cantonese roasted meat.
Yeah, it’s more tender than it looks. This was like the wagyu of pork meat. *drool*
