【meizhou】mei Cai Kou Po
by Daughter of heaven
Favorite
Difficulty
Normal
Time
1h
Serving
2
Mei Cai Kou Po is also called salty roasted white. It is a characteristic traditional dish. It belongs to Cantonese Hakka cuisine. Among them, Mei Cai Kou Po is the most representative of Guangdong. (The true source of Mei Cai Kou Rou should come from Sichuan cuisine, and it is salty in Sichuan traditional banquet dishes. Shao Bai (Mei Cai Kourou) and Sweet Shao Bai just form a pair of dishes.
According to rumours, after the Central Plains Han people moved south, they lived in poverty, many of them engaged in physical work, and the labor intensity was high. Usually, meat is rarely eaten, and fatty foods can effectively satisfy hunger. The dishes they eat are salty, and the sauces used are relatively simple. Generally, they only use raw green onions, cooked garlic, and coriander to taste.
The Hakka people make pork belly with ingredients, and then steam the meat pads on dried plums to make a delicious dish with oily color and strong aroma. With the passage of time, this kind of cuisine has gradually become famous all over the world, and it is the "meats with meat" that we often taste. "
According to rumours, after the Central Plains Han people moved south, they lived in poverty, many of them engaged in physical work, and the labor intensity was high. Usually, meat is rarely eaten, and fatty foods can effectively satisfy hunger. The dishes they eat are salty, and the sauces used are relatively simple. Generally, they only use raw green onions, cooked garlic, and coriander to taste.
The Hakka people make pork belly with ingredients, and then steam the meat pads on dried plums to make a delicious dish with oily color and strong aroma. With the passage of time, this kind of cuisine has gradually become famous all over the world, and it is the "meats with meat" that we often taste. "
