Food agent | Roy

In the eyes of Cantonese, shrimp dumplings, scattered eggs, spring rolls, vermicelli, water fish, sweet potatoes and so on. It's both food and metaphor. Women who are mothers will use a food more vividly. When they are so angry with their children, they will throw out a sentence, "It is better to burn old pork than to give birth to you!" The implication is that at least barbecued pork can satisfy a person's desire, but a girl who is bored in a skin is really defensive.

The classic golden sentence is well known, but why is it barbecued pork, not roasted goose, pigeon and pork intestines? I guess it must be the unique charm of barbecued pork that won the love and nostalgia of mothers.

The past life of barbecued pork can be traced back to the Yin and Shang dynasties more than 3,000 years ago, and barbecued pork was the main diet in the palace. The life of barbecued pork originated in Guangdong, and it was first called "inserted barbecue", which was cooked with a fork with pork.

In the past, Shao Wei was an expensive dish, and eating spicy barbecued pork was a rare happiness. Ni Kuang, one of Hong Kong's four gifted scholars, has a special liking for barbecued pork. During the famine years in 1950s, he sneaked into Hong Kong and ate barbecued pork for the first time. He was moved to tears by the delicious food, but he still felt a lot when he met barbecued pork.

When I was a child, I lived in Yuexiu, and I remember the box of salted egg barbecued rice at the barbecue stall in the road market best. Salted eggs and sand oil, plum meat fragrance, a salty and sweet taste stirred the taste buds, and a spoonful of bibimbap boiled juice left me with endless aftertaste.