Cantonese cuisine pursues clarity, freshness, tenderness, smoothness and fragrance. It emphasizes freshness while being clear and beauty while being light. It is fresh but not vulgar, tender but not raw, and oily but not greasy. It is made by steaming or cooking the food without adding any seasoning when cooking. When eating, it is served with cooked oil, ginger, onions, garlic, etc., which is original, fresh and delicious. <br />This meat looks a little fat, but actually it's not that fat. Cut thin slices of meat, put a piece into your mouth, and the fat melts in a snap. The pork skin with a little Q and the tender and smooth lean meat, chew it in your mouth, and the aroma of garlic fills the air. It's a great enjoyment.
Pig hands, pork knuckles, etc. occupy a very important position in New Year's dishes. In Cantonese cuisine, the words "getting rich, getting rich, and soliciting wealth are all made with pig's trotters or pork knuckles, as well as hair sprouts. Therefore, every Spring Festival, the price of these things increases, and a pair of pork knuckles costs almost 100 yuan. However, the Spring Festival is still far away, so I don't need to make this lucky pork knuckle so expensive, hehe. This dish mainly uses pork knuckles, as well as Nostoc, which makes a fortune. Haha, the writing language of China is really interesting.
