The color and sauce of Baiye Kei-roasted ribs are red and oily. The meat is crispy and fragrant, and the Baiye Kei-roasted ribs are heavy with soy sauce and heavy white sugar. It is another classic Shanghai dish. <br />In Shanghai's vegetable markets, you can find many types of soy products in Shanghai: vegetarian chicken, old tofu, tender tofu, oil gluten, water gluten, stinky dried tofu, roasted bran, etc. There are two types of shutter knots alone, thin and thick shutters. Thin shutters are as thin as paper and soft as silk. The thick louver is not much thinner than the dried tofu in the north. <br />Shanghainese people are usually accustomed to making thin shutters 12 centimeters long and 8 centimeters wide, putting the two pieces together to tie a knot, burning them with the pork, and adding soy sauce and white sugar. It is another classic Shanghai dish with thick oil and red sauce. The louver knot made in this way absorbs the aroma of gravy and is really delicious.
