【點新聞報道】《CHINESE STORIES》上線「燒味的煙火氣」，解析嶺南燒烤技藝：廣式燒味以明火直烤與旋轉燜烤雙法為核心，燃料涵蓋木柴、炭火至煤氣，成就「半肥半瘦」叉燒）、皮脆肉嫩的燒鵝與金黃酥脆的燒乳豬三大經典。秘制腌料融合醬油、紅腐乳、五香粉與麥芽糖，由市井飯盒至米其林餐廳皆見其蹤。全片三語登陸點新聞APP平台。
法語配音版本視頻⬇️
CHINESE STORIES : L'art du rôti cantonais - Des fourchettes populaires aux étoiles Michelin.
英語配音版本視頻⬇️
CHINESE STORIES – Cantonese Siu Mei: A culinary craft from street to star
In the latest episode of CHINESE STORIES, 「The Flavors of Fire: Siu Mei in Cantonese Cuisine」, the smoky, savory world of Lingnan-style roasting is brought vividly to life. At the heart of Cantonese Siu Mei (燒味) lies a mastery of flame: open-fire roasting and rotating slow-cook techniques are paired with fuels ranging from traditional firewood and charcoal to modern gas.
This culinary craftsmanship gives rise to three timeless classics—char siu (roast pork with the perfect balance of fat and lean), crispy-skinned roast goose, and the glistening, golden roast suckling pig.
Each bite is steeped in tradition: marinated in a secret blend of soy sauce, fermented red bean curd, five-spice powder, and maltose syrup. Whether served in humble lunchboxes on bustling streets or plated in Michelin-starred restaurants, Siu Mei remains a beloved symbol of Cantonese culinary heritage.
The episode is available in three languages exclusively on the DotDotNews app.
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