True to my Cantonese roots, I only enjoy Char Siew made the Cantonese way - thick, sweet, sticky and striking a balance between fats and meat though I love it when I spot those heart cloggingly fatty ones with lesser meat HAHA πŸ˜‚ the typical thinly sliced ones from wanton noodles pales in comparison to this - juicy on the inside with lovely charred and crusty bits on the outside.

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