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Teeth gap roast3/15/2024 ![]() ![]() Meanwhile, Chinese sausage is famous worldwide but does it inspire passion? Of all the contenders, salt-roasted chicken – both mouthwatering and easily accessible – may face the best odds. R oast squab is no everyday item either, but it will likely benefit from its association with lavish banquets. Gold coin chicken has a lock on the nostalgia vote but its obscurity may doom its chances. No one said the World Cup of Cantonese BBQ was going to be easy – but this group does feature a few underdogs and no clear favorites. Get your hands on the real deal: a plate of roast goose, smoky from the charcoal oven, juicy and self-basted by its own fat. ![]() Unscrupulous BBQ shops in Guangzhou have been known to disguise duck as goose they rely on the literal truth of the Chinese idiom that only dummies can’t tell the two birds apart (鴨鵝不分 ya e bu fen). The uninitiated often mistake goose and duck, but if you can’t identify roast goose by its longer neck, its beak bump, or the conspicuous layer of fat under the crisp skin, you probably deserve to pay goose prices for duck. The odds look slim for marinated orange cuttlefish in this competitive group it can only hope the two piggies siphon off votes from each other, opening the door for an upset. Meanwhile, don't take your eye off roast goose, which is lesser-known overseas but has a fervent following in Hong Kong and southern China. Both are enormously popular, but the latter is a special-occasion treat while the former may benefit from familiarity. This group features the Battle of the Pigskin, with crunchy roast pork circling its youthful doppelganger, roast suckling pig. But it also has one more secret weapon – its rugged ginger scallion bedfellow that takes it to another level.” “White-Cut Chicken: The yin to Soy Sauce Chicken’s yang, this ‘white cut’ contender shows off with its bare-faced beauty – a paean to the principles of classic Cantonese cuisine where the true flavour of the bird is left to shine. Flabby skin that falls off the meat equals frozen chicken and lots of disapproving aunties and uncles!” You can tell how fresh the bird is by the firmness of its skin. It’s a minimalist’s dream, a simple poached chicken served with a dipping sauce that contains only four ingredients. “As far as my mom (and 5 out of her 8 siblings are concerned), White-Cut Chicken is the ultimate gauge of an eating establishment’s quality, experience, talent, and panache. Will brash saltiness win out? Will subtlety pass muster? Which two meats will emerge from this group for a chance to vie in the quarterfinals? WHITE-CUT CHICKEN (白斬雞 pak zam gai) The tournament kicks off with a challenging group: not one but two popular cured meats ( Chinese bacon and wind-cured duck ) squaring off against a minimalist classic ( white-cut chicken ) and a finger-licking fan favorite ( roast spare ribs ). Then we broke down the edge-of-your-seat action as it unfolded into a tournament for the ages. The group stages were contested in four-way polls, with ties decided by a byzantine cross-channel point-based index. The quarterfinals pitted the victors against runners-up from neighboring groups, with winners advancing into the semifinals, and from there to a thrilling final contest where the two meats deemed most popular by our audience battled it out for supremacy.īelow, you’ll find a handy wallchart that displays tournament results at a glance, but for a spoiler-free experience, scroll past and start reading from the group stage previews, which give a sense of how the meats stacked up against each other at the outset. Our in-house football pundit assessed all 16 contenders, telling us which World Cup soccer team each meat most resembles. Our 16 meaty contenders were randomly assigned into four groups of four. To properly celebrate these glorious meats, The Cleaver Quarterly hosted the World Cup of Cantonese BBQ to determine which juicy, savory meat was truly king.Īll matchups were conducted via Twitter poll, with one vote per Twitter user each poll remained open 24 hours. Can we agree that one of the best things about Cantonese food is the fantastic array of roasted meats? Nothing says Chinatown like a BBQ meat shop, where glistening ducks and chickens dangle next to ruddy slabs of pork – all within arm’s reach of the butcher who will roughly dismantle them with a few expert chops. ![]()
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