Canadian Maple Syrup glazed BBQ Charsiu 楓糖黑豚叉燒！🍁 『紅糖 Hung Tong, Kerry Hotel, Hong Kong 🇭🇰 』
The 1st & 2nd photo obviously shows how great the Charsiu muscle is, and the Chefs will be proud to source it, along with their own interpretation using lovely Canadian Maple Syrup. U then shift to 3rd photo, which is slightly more normal. A lot of uneducated eaters always think, local HK or Chinese Pork is better than Spanish Iberian or Japanese, Hungarian pork etc for pork flavor. And claim the former has better taste, a bit 胡作妄為? It isnt even the Centre of argument
The truth can't be further. You see.. Every individual pig already has different muscles. DNA & diet obviously matters too. And if every Chinese chef on earth wants the same 梅頭 & 腩叉 muscle, then imagine where the rest of the pig goes for sale. A Butchers headache. So from the restaurants angle side, they actually want a constant source of the same produce so they can at least execute it daily.
Macau at say Chef 譚國鋒's previous 帝影樓 job, also MGM 金殿堂 were the 1st HK~Macau restaurants to introduce Spanish Iberian Pork for their Char Siu. But it wasn't only for the acorn fed & DNA Black Pork, it was because Macau for a period couldn't even source the proper consistent pork from China, let alone when everyone else concentrates on the same muscles down South in Canton region 🙄 Simple as that.. 買都買唔到, 同你鬥條鐵咩.
