Chinese cuisine has always prided itself on its long history, with recipes and culinary skills being passed down through the generations.
Da Banqiao Steamed Pig (大板橋蒸豬) is a family business in the Guangdong province of China that boasts a history of more than a hundred years.
At the head, helming the business is Li Yaosu (李耀蘇), the current proprietor and chef extraordinaire.
With more than 30 years of experience under his belt, it is no wonder that Li has become some sort of a celebrity chef in the town of Jun’an, where he has been serving whole steamed pigs.
“The cooking skills are passed down from generation to generation,” Li said and began describing the arduous process of creating his family’s famous steamed pig dish.
To begin with, the pig is soaked and cleaned thoroughly to give the chef a clean canvas to work on.
The pig is cured after being marinated with five-spice powder and other ingredients and given a special massage so as to help the flavors infuse into the meat.
It is then sent whole to the steamer for 40 minutes, but not before undergoing oil extraction at the 30-minute mark.
With that, the delicious steamed pig is ready to be served!
“The delicate flavor lingers in your mouth after eating. It melts in your mouth and so it’s easy for older people to chew,” Li remarked with a broad grin.
Now that national borders are slowly starting to open up around the world, it might not be too long before we can leave the country and begin feasting on this mouthwatering cuisine.