Today, I want to share 3 crowd-pleasing recipes for a summer BBQ. We’ll start with the classic Caa siu, or Chinese barbecue pork If you're new to Char Siu it's an extremely juicy, sweet, and savory pork dish And it's a popular entree on its own And a pleasant addition to many different types of noodles Rice dishes, and pastries like char siu bao By my estimates, my dad has made char siu at least 10,000 times Over his 50 years as a Chinese chef So I’m really excited to document his recipe To share it with you And to pass it on to our kids one day Hello friends! I hope all of you are doing well! Today I'll be sharing with everyone Our family recipe for char siu Char siu originally comes from Cantonese cuisine And the word caa siu 叉烧 literally means “fork roasted” Which is a nod to the traditional cooking method Of skewering seasoned pork with long forks And placing them in an oven or over a fire Although it’s considered a Chinese dish Many other Asian cuisines have integrated char siu into their own dishes Like char siu rice all across Southeast Asia Or ramen in Japan In ancient times, char siu used to be made with wild boar or other available meats But nowadays it’s almost always made with a fatty cut of pork What we've chosen is pork butt We call it mui tau in Chinese mui tau is pork butt You buy it in large pieces, up to five or six pounds Even six or seven pounds When I buy it It's all done When you cut it, do long strips like this Don't cut across the grain Cut each strip about an inch thick Just about there is fine The whole strip will be about this big We got a ton of questions about the best cuts of meat to use From our Patreon community and Instagram followers My dad uses pork butt Also known as "Boston butt” or "pork shoulder” And this seems to be among the most popular cuts for char siu It’s ideal to use more fatty cuts So some other options would be the pork neck end or pork belly Before we marinate the meat We first use a fork to poke it When we marinate it, meat will absorb the flavor better Poke it like this Poke lots of holes close together Then the meat will absorb it better My dad is spending about 2 minutes poking the meat We're done poking it See? The meat and its grain are long like this There are layers of meat and fat Remember Cut with the grain, not across it All right, we've prepared the pork Next, we’ll start preparing our marinade for the pork For 2 lb of meat We'll add 1 tbsp garlic salt, 4 tbsp brown sugar 2 tbsp oyster sauce, 2 tbsp light soy sauce 1 tbsp hoisin sauce, 2 tbsp red wine 1 tbsp shaoxing wine, 1 cube fermented bean curd, and 1 tsp five spice powder Today, I'm specially using this red wine Using red wine can bring out more of the red color It won't be so dark You can see this wine has some lemon in it I put the lemon in there right after I bought the wine Why's that? I like the lemon taste It's more fragrant when you use it to cook That's the way our family does it Also, I'm putting in a piece of fermented bean curd It has a very particular fragrance Also, the fermented bean curd's natural red color will boost the color of the meat If you don't have fermented bean curd, it's not necessary I'm putting in one piece of fermented bean curd The marinade is finished now Mash the fermented bean curd to mix it in We have all of these ingredients listed on our blog at madewithlau.com along with step-by-step instructions and video clips to guide you as you make the recipe at home. We're not using red food coloring here If you want to use it, you can If not, then don't put any Our family doesn't use red food coloring Do restaurants typically use red food coloring? Yes, restaurants and other places use red food coloring They want the red to be brighter If it's at home, that's not necessary We usually don't use it at home If you’re committed to getting that vibrant red exterior A lot of traditional recipes will use ingredients like Red fermented bean curd or red yeast rice powder An easy alternative is just to use red food coloring Which doesn’t affect the taste For almost all of our recipes, We film everything twice just to have more camera angles So for this one, we made a batch with half a teaspoon of red food coloring And a batch without it For comparison, you can see what both versions look like After they’ve been cooked and chopped They both taste the exact same Which is to say, they are absolutely amazing We're all ready now Good, that's tasty! The marinade is finished Let's start marinating the meat Place the meat into a ziploc bag Pour the sauce in And massage the pork for about 2 minutes So that the sauce is able to finesse its way into the meat Afterwards, we’ll push all the air out of the bag and seal it Ideally, it'll go for at least 8 hours Many people go overnight It's best not to let it go past 24 hours It's a hard limit of 24 hours If you let it go past 24 hours, the meat will get hard Understand? Usually, 8 hours is enough for us I think that 8 hours is sufficient It's not a very big piece of meat It's not quite an inch thick Right? That's it If you want it to go faster, press down on it Massage the meat a little Help it absorb faster If you want to eat it the same night Marinate it in the morning, don't refrigerate it, and just leave it out Just like this It won't go bad Because it's covered in these juices, the meat won't spoil Don't cook it straight from the refrigerator After taking it out from the refrigerator, let it rest for an hour Let the meat come to room temperature Don't cook it cold from the refrigerator, understand? You must rest it outside of the refrigerator It needs to be at room temperature That's all done The meat is all marinated Next, we'll prepare our pork for the oven To make char siu, you'll need a few things A baking pan, a baking rack Tongs, and aluminum foil This is optional, but you might also want to use a meat thermometer That allows you to monitor the internal temperature of the pork as it’s cooking My dad literally chuckled at me when I asked him about this and said "We don’t cook this way" But since I haven’t yet acquired my dad’s intuition in the kitchen I like to use these to whenever I cook big pieces of meat The last thing we’ll do before placing our tray in the oven Is to add about 1 to 2 tablespoons of water to the pan This helps to generate a bit of steam to help the pork stay moist And it also helps to prevent the drippings from burning and smoking Earlier, we started preheating our oven at 425° F or 218° C Now, we’ll be placing the pork into the oven Taking it out periodically To lather it again with either our leftover pork marinade Or 2 tablespoons of honey diluted with about 2 teaspoons of water Here’s how my dad split up the cooking time Cook for 15 minutes and lather both sides with the pork marinade Cook for another 15 minutes and lather both sides with pork marinade again Cook for 10 minutes and lather both sides with the diluted honey And finally, we’ll turn the heat up to 450° F Cook for another 5 minutes Lather both sides with honey And let it cool for a few minutes before cutting into it In total, this was about 50 minutes in the oven How do the restaurants do it differently? Restaurants make larger amounts at a time So they'll use a different method They'll use a huge 5-gallon bucket of sauce at a time Enough to use it many times over So they'll use it differently The restaurants won't use this combination of sugar, wine, and light soy sauce They don't use as many ingredients as we do Which kind tastes better? I think that we use more ingredients, and better ingredients How do you make the outside glossy? Sugar At the end, they'll use sugar, in syrup They might not use honey Restaurants use sugar syrup At the end, they'll baste it over the surface That makes it glossy How do you make it moist? That depends on the meat If you use pork butt, what we call mui tau As long as you don't cook it for too long It won't be dry This is 2 pounds of meat If it were one pound, would the time be shorter? The timing is the same It's the same whether it's one or two pieces of meat You'd only be using less marinade For a little more char, baste it with sugar Then it'll be very glossy Like the glossy ones you see outside The restaurants drench it in sugar syrup This way, they make the char siu heavier Heavier? Yes They put the char siu in a basin of syrup and bathe it They submerge it in syrup when they scoop it out, the syrup's hardened It makes it heavier And more expensive? Earn more money! If you take it out like this That's business They soak it in a basin of sugar syrup It absorbs the sugar, and sugar is heavy Understand? If we baste it with sugar, it'll be very pretty It will be glossy It's honey char siu Look Right? See, isn't it glossy? While it's hot, baste it with honey Flip it over Isn't it glossy? I'm hungry Hungry? Let's take it out That's it Don't cut into it right away Wait five minutes before cutting it Let the juices rest first It's still too hot This one is ready Let's cut it for everyone to see See? Oh my God Isn't it nice? Want a piece? You eat This is the nicest piece Okay So juicy You eat one Next, my dad will teach us how to put together a salt and pepper classic, Salt and Pepper Pork Chops, a dish my dad has made thousands of times. Hello, everyone! Today we'll be learning to make Salt and Pepper Pork Chops. Salt and Pepper Pork Chops have very simple ingredients. A little over 1 lb of pork, some green bell pepper, a bit of red bell pepper, chili pepper, garlic, and green onion. That's all. Salt and pepper pork chops are just one of the wildly popular salt and pepper style dishes in Cantonese cuisine. There are countless other proteins you can cook in this style, such as squid, fish, chicken and tofu, to name a few. Browse through a couple recipes online and you’ll see that the seasonings can also vary based on your particular preferences, with some recipes featuring five spice, Sichuan peppercorns, black pepper, or jalapeños. Despite all the variety, these dishes all share in the wonderful combination of spicy, salty flavor and crispy yet tender texture in each bite. Let's start with chopping up the vegetables. We'll only use a fifth of a red bell pepper here. First, we'll cut it into strips, then rotate to dice. This is the green bell pepper. We'll dice the green bell pepper the same way. Green onion. We'll dice one scallion. Two cloves of garlic. Smash it. Then we'll peel, smash, and mince two garlic cloves. The red chili pepper. I'll only use half, they're very spicy. If you want to make it spicier, you can use more. I grew these myself, harvested them from the backyard. Addison from Patreon asked, "What other chilis are great substitutes?" Some chilis are really spicy, and some chilis are less spicy. You can choose whatever you want. Or, you don't have to add chilis. The seasoning for the pork chops already includes pepper. The white pepper adds additional flavor The chili is also an extra flavor. So you don't have to add chili, but you can. Here's our main character. Let's cut it up first. Do you see where the grain runs? Cut those apart. We don't want these tendons. This part, cut it apart. Ho-Ling from Patreon asks, What specific cuts are best for this dish? Pork chops are fine, they're okay. What is this? This is better. Something cute, my mom makes these sheets for us every time. She asks Dad and she painfully writes down all the ingredients. This will be the original cookbook. Just copies of that. Different parts of the pig have different kinds of pork chop. This one I like the most, it's called Pork Loin Sirloin Chop. Yeah, in Chinese, it's 里脊肉伴腰肉塊 So if this is a pig, right? This is the back of the pig and this is the head of the pig. This part is close to the back leg The top part of the back leg. For family cooking, without bones is easier, because cutting thinly is hard to do with a bone. So actually, you could cook pork chops with or without bones. This time, you used no bone. Yeah, this time, we preferred no bone. It's easier for our audience to do at home. Cut it like this. Slice it open into two pieces. After cutting the pork to your desired size, we'll turn the knife sideways to halve the pieces to around 1/4 inch thick. All right, what's next? We need to pound it too. Use the back of the knife, like this. How do you prevent the pork from getting too tough? Pound it with the back of the knife, it'll tenderize it. When it's tenderized, it won't get tough. If you like the pieces bigger, cut it like this. See? Through the middle. Do you need to fry bigger pieces for longer? No, it'll be the same because it's the same thickness. What other salt and pepper dishes are there, Daddy? Salt and pepper fish, shrimp... Anything! Is there salt and pepper beef? You can salt and pepper anything you like. You could salt and pepper me! Fry me up and salt and pepper me. No, we cannot do that! Grandpa's got jokes, huh? That's funny, huh? All right. The meat is chopped up. Now we'll make the marinade for the pork chops. For the pork marinade, we'll mix 2 tbsp of cornstarch, a little bit less than a 1/2 tsp of baking soda, 1 tbsp of cooking wine, 1 tbsp of oyster sauce, 1 tbsp of light soy sauce, and 1 tbsp of water. We'll give it a quick mix, then add 1 tsp of sugar and a 1/2 tsp of salt. All right, now add the pork and mix it up. We'll mix the pork in with the marinade by hand for about one minute. Let's add another tbsp of water, there isn't enough water. That's 2 tbsp of water. How do you know there's not enough water? When there isn't enough water, the pork can't plump up. All right, it's good now. Later, they'll fry up wonderfully. Let them sit for about an hour, so the pork can absorb the marinade. After 30-60 minutes of letting the pork marinate, we're ready to cook. Now we're going to start frying. Turn the stove on. We're using corn oil. Use about 2 cups. After frying, you can keep using the oil. You can cook with it again. The reason we’re using corn oil here instead of something like olive oil is because olive oil has what's called a lower smoke point, which is the temperature at which the oil stops shimmering or rippling and starts smoking or burning. Smoking oil isn't always a problem and sometimes even desired for getting that perfect “wok hei” in your stir fry, but it's a sign that the oil is breaking down which can release burnt or bitter flavors or even harmful free radicals. Here's a chart that highlights the smoke points of a few of the most common cooking oils. There are a few other factors that go into selecting oils like whether they're neutral or flavored or refined or unrefined. Most cooking oil is created by extracting and compressing seeds and nuts and oils that are “unrefined”, “raw”, or “virgin” are usually bottled almost immediately. They generally have more nutrients but a lower smoke point and shorter shelf life. Refined oils go through more processing for a higher smoke point, longer shelf life, and a more neutral flavor. For simplicity's sake, for frying, you generally want to use neutral, refined oils like vegetable oil, refined olive oil, or corn oil. While the oil is heating up, mix egg into the pork chops. While the oil heats up, we'll add half a beaten egg into the marinated pork. Mix it up. What does the egg do? The egg will soak up the cornstarch, so it'll be crispier when we fry it. After the egg is thoroughly mixed in, we'll put 3 tbsp of cornstarch on a large plate, which we'll use to coat the pork before frying. As an overview, we'll be frying the pork twice. First, in batches at around 380° F for about a minute and a half to cook the pork. Then a second time, but all together at around 450° F for 30 seconds to make the outside coating more crispy. How do you know the oil is at the right temperature? If you put something wet in it, it'll crackle immediately. That means the oil is hot enough. It actually might be too hot now. Let's add a little bit of cold oil. To cool down the oil a bit, my dad adds 2 more tbsp of room temperature oil to the pot. So first, we'll flour it for frying. We'll coat each piece of pork with cornstarch before dropping it into the oil to fry. Let's start frying now. Turn the heat up a bit. It doesn't need to be too hot. Medium? Yeah. We'll drop them in one at a time, carefully, and fry them in batches to not overcrowd the pot. We'll fry the pork until the outside crust is a light golden brown, or about a minute and a half. Take it out. Golden means it's cooked through? Yes, a golden color means it's cooked. Right now, the oil is at 380°F. Yeah. Let the oil drip off. We'll heat up the oil more and fry again. On the first fry, the moisture is at the surface. On the second fry, the juices on the surface have dried, so the meat will fry up to be fragrant and crispy. If you don't put them in as one batch, how do you keep track? You can tell! When it starts to cook, it turns white, and once they're fried up, they're golden brown. Can you see? Belinda from Patreon asked, How do you keep the kitchen clean while frying? That's a good question. There's no way to fry things and stay clean. Just wipe everything down as soon as you're done frying. Some people will open a door to let the air circulate and go out very fast. And some people deep fry in the garage, or outside in the yard. That way the smoke and the oily smell will go out very quickly. So you don't have to clean the stove area. You save a lot of time. All right, after the oil is heated back up, put the pork in for the second fry. High heat? Yeah, high heat, so the oil is hotter. 450°F. After the oil is hot again, we'll fry all the pork together for a second time for about 30 seconds to get the outside extra crispy. A lot of people asked, including Nancy from Patreon, How do you keep the meat tender, and the crust crispy, and the meat juicy as well? The second fry will make it crispy. But you have to eat it quickly, while it's crispy. If it sits out, then it'll lose its crispiness. For the juiciness, just like Daddy says, when you marinate the meat, all those juices are absorbed in the meat, and then you put the egg outside the meat, it kind of locks the juice inside. so that will keep the meat very juicy. All right, it's done frying. Now to put the dish together, we'll heat up a wok on medium heat. While we wait, we'll mix together 1 tbsp of garlic salt, a 1/4 tsp salt and a 1/4 tsp white pepper. If you've never heard of white pepper, it's a spice that's ground up from white peppercorns. Fun fact: black and white pepper actually both come from a fruit- the same fruit, to be exact. White peppercorns, black peppercorns, green peppercorns, red peppercorns- these are all the same berry from the same pepper plant, piper nigrum. The main difference is when and how they're harvested and processed. Black peppercorns are dried as soon as they're picked and their skin becomes black and shriveled. White peppercorns are soaked for at least a week, which allows the outer skin to decompose. This leaves just the seed to be dried with its distinctive heat and concentrated spiciness As you'll see in my dad's recipe, even just a 1/4 teaspoon of white pepper in the seasoning is enough for a flavorful and spicy kick of heat. Now when the wok is hot, we'll add about a tsp of the oil we just used. Garlic. Red chili pepper. Fry up the garlic first. The bell peppers all go in. After stir-frying the garlic and bell peppers for about 30 seconds on high, we'll add the scallions followed by all of the pork. After tossing the pork in with the aromatics for about 30 seconds, we'll add our seasoning. All right, let's add our garlic salt. You don't pour it all at once? It'd be hard to distribute evenly if you poured it all in. After adding in our seasoning, we'll cook for another 15-20 seconds before turning off the heat. All right, turn the heat off. Smells amazing! We'll continue to mix for another 20-30 seconds until the seasoning is evenly coating the pork, then we can plate it. I want to try one. Go for it! Is it too salty? No, oh my god. Tender and smooth inside, crispy on the outside. Okay! All right, friends, Salt and Pepper Pork Chops are finished! Hope you all enjoy it! Hong Doy, time to eat! Give Yeh Yeh first. Yeah, good boy! Here you go, Mom. Cheers! I love that. It doesn't even taste like pork. When I go to restaurants, someone will ask me, "Okay, you can order your favorite dish!" in my mind, this dish will pop up. Really?! I thought you didn't... With pork? Yeah, pork. Wow! It's one of my very favorite dishes to eat at restaurants. And Daddy says, "Why do you always order that?" I like this because it helps me have such a good appetite. Okay, what's your favorite? What's your favorite salt and pepper dish? Doesn't really matter, I eat them all. For me, salt and pepper squid! Yeah! I love squid! Hong Doy. That's my favorite too. I am my mother's son. Do you like fried squid too? Yeah! That's good! Right now I'm craving it with fish. Yeah, I just want it with thin fish, so crispy. Now we gotta do both of them. Do it like a seafood night. Do it like a seafood night. Finally, my dad will show us an easy way to prepare a classic BBQ meat, Chinese BBQ Spare Ribs, a dish my dad has made hundreds of times. Hello, everyone! We're together again. Today, we'll be learning how to make Chinese BBQ Spare Ribs. I have about 3 lbs of spare ribs. It's one piece, and I bought it at Costco. As my dad mentioned, the name of this dish is siu paai gwat (BBQ spare ribs) Siu literally means "roasted" and just like caa siu or siu juk Siu paai gwat (BBQ Spare Ribs) belongs to the epic family of siu mei which are Cantonese-style roasted meats Traditionally, these meats were painstakingly roasted on spits and open fires but nowadays, it's impossible to walk through a Chinatown without running into a Chinese BBQ shop with dozens of delicious roasted meats hanging by the window. First we're going to make a cut between each rib at the thick edge. Separating it like this lets the flavor penetrate more easily and it cooks faster. After cutting it, we'll pat it dry with a paper towel. This will also help the flavor absorb better. James from Patreon asked, "What is the right cut of meat to use?" There are cuts that have a lot of the meat cut away. Some cuts have a lot of meat left on them. For BBQ, get a wider cut. There are two types of spare ribs at Costco: one is narrower with thicker meat, and one is wider with thinner meat. So we should use narrower ribs with thick meat? It's up to you, it doesn't really matter. But for me, I like to choose the cut that's narrower with more meat. I don't like when it's too wide, it's hard to eat. First, use some garlic salt to season it. Get both sides evenly. I'm using 1 tbsp of garlic salt. Flip it over. Watch, like this. Sprinkle it over. Especially here. Get into the slits. Is there anything you're looking for besides the size? Move it around a little and if it's not full of liquid, then it's fresh. If there's a lot of liquid, then it's been sitting out for a while. If the ribs are still firm, then it hasn't been sitting out as long and there'll be less liquid. After seasoning it, put it aside. All right, let's make the marinade. 1 tbsp of sugar. 2 tsp of salt. 1 tsp of white pepper. 2 tbsp of ketchup. Do Chinese restaurants usually use ketchup? Not everyone uses ketchup. I like using ketchup. Some people like using red fermented bean curd, but I keep it simple. 2 tbsp of cooking wine. 1/2 tsp of five spice powder. For those of you unfamiliar with five spice powder, or ng hoeng fan in Cantonese, it is an umbrella for the popular Chinese blends of spices that usually consists of cinnamon, fennel seeds, star anise, cloves, and peppers. The number five doesn't necessarily literally mean that it has five ingredients as some blends use less spices and some blends use way more than five ingredients. Five spice powder is actually a nod to the five traditional Chinese elements: earth, fire, water, wood, and metal. It's also a balancing act of the five traditional flavors of Chinese cuisine: salty, spicy, sour, sweet, and bitter. If you're making it for yourself, red dye isn't strictly necessary. But for this video, we want that beautiful color. 1/4 tsp is enough. That's basically everything. The marinade is all done now. So next... I'll put it in a pan. Does the pan have to have the plastic? I need to cover it up. All right, we're going to marinate the spare ribs now. Just start pouring it on. Make sure the marinade gets into all of the nooks and crannies. When the first side is done, flip it over. Marinate the other side too. A thin layer is good, you don't need a lot. Once you're done, cover it up with the plastic. Just like that. At restaurants, they'll let it marinate overnight. Marinate it the first night, and then roast it the next morning. At home, 4 hours should be enough time. Can it get overly marinated? Yes, don't marinate it for too long. 8 hours at the longest. The meat will get tough if you let it go for too long. If you marinate it in the morning, and cook it when you get home, then you don't need to refrigerate it. If you do refrigerate it, let it warm up on the counter for an hour first before putting it in the oven to roast. If you roast it directly from the refrigerator, it'll need to cook longer. We'll put it in the refrigerator now. One more thing to know. For the glaze, you can use maltose or honey, 2 tbsp. Brush it over the spare ribs, and they'll glisten and taste great. If you don't have either of those, what can you use? Let's learn the simplest method. 2 tbsp of sugar. 2 tbsp of water. We're going to microwave the mixture for one minute, stir with a spoon, then microwave for another minute. After one minute, take it out. Give it a stir and put it back in. Microwave it for another minute. Look at this now. It sticks to the spoon. When it cools down, it'll thicken up more. Even though my dad does it here, please be careful to not touch the glaze right away, as it will be very hot. The spare ribs are done marinating. Let's get ready to put it in the oven. You'll need just a couple of things to cook the spare ribs in the oven. A baking pan, a baking rack and aluminum foil. This is optional, but you may also want to use a meat thermometer that allows you to measure the internal temperature of the pork as it's cooking. My dad has literally told me "We don't cook this way!" but since I haven't yet acquired my dad's intuition in the kitchen, I like to use these whenever I cook big pieces of meat. First of all, line the baking pan with foil. It's best to have a metal rack to hold it up. Put it in, and it's just right. With the rack holding it up, it's much easier. Put it in the oven now. Bake it for 30 minutes, and then take it out to brush the glaze on. The oven is set to 400°F. Can you use foil when you're baking it? It's not that you can't, but it will take longer to cook through. If it's wrapped up in foil, you won't get any charring on the surface. You won't get this effect. I also wanted to make a special shoutout to thank all of our wonderful Patreon supporters for helping bring this video to life. If you enjoy our videos and are interested in supporting us directly, head on over to patreon.com/madewithlau to learn more! All right, friends. The spare ribs are almost done. Let's take it out. After 35 minutes in the oven, we'll remove the ribs and brush your glaze of choice onto them. Adding a sugar-based glaze and throwing it back in the oven for more time is really important, because it allows the sugar to caramelize under the heat and gives the ribs a nice sweet taste and charred texture. How do you keep the meat juicy and tender? A piping hot oven! Make sure the oven is at 400°F before putting the meat in. The very high heat will cook the surface of the meat faster. When it cooks faster, the moisture stays inside. If it cooks slowly at a lower heat, then the moisture will come out. Then it turns out dry, right? The glaze is on. We'll put it back in the oven to cook the glaze a little, so it's more aromatic. Finally, we'll put the ribs back in the oven for 10 more minutes. Everyone, our spare ribs are finished baking. The total baking time was 45 minutes. All right, I'm taking it out. The spare ribs are done baking. But don't cut into it right away! If you cut into it while it's still hot, the juice will all come out. If you wait for about 10 minutes, the moisture will all stay in the meat. All right, let's wait before we cut into it. Finished! I hope everyone enjoys it. Hong Doy, come eat spare ribs! All done! Hong Doy says, "Where's mine?" Cheers! Chinese BBQ Spare Ribs! Chinese BBQ Spare Ribs! Oh my god! Is it good? It's so good. I like a burnt end. So good! Cam, you want to try a piece? Put it right there. It's the good stuff, bud. When was the first time you had ribs? When was the first time you had ribs, Cam? Today! Is it your first ribs? Oh my gosh! I don't remember the year, but like a BBQ party, in the US. Daddy too, right? You only had Chinese BBQ spare ribs after coming to the US. No. Daddy said no. I ate it in Guangzhou. There's plenty like this in Guangzhou. Is this a popular dish in China? It's very popular in Guangzhou. In Guangdong, roast goose, roast duck, and chicken are all very common. Thank you for making it! She says thank you for making it. Yay! Thanks, Cam! Woohoo! Thank you! YouTube thinks you’ll like this recipe next. Let's see if they're right.
