barbecued pork buns are called Manapua in Hawaii. At the beginning, Chinese immigrants from Guangdong sold this delicious and convenient barbecued pork bun in Honolulu, and the result quickly became popular.

At that time, the locals named it mea ono pua a. In Hawaiian, "mea ono" means cake and snacks, and "pua a" means pork. With the loss and re-development of language and culture, the Javert people now call it Manapua, which is also a very convenient name to remember.

similarly, the variety of barbecued pork buns has also increased a lot. Diced pork, sweet potato, curry chicken, roast suckling pig, etc., have all kinds of flavors. However, unlike the traditional way of steaming barbecued pork buns in China, Hawaiians prefer to bake their skins with soft sweet bread. This kind of Manapua, which is a mix of Chinese and western, really incorporates new elements and becomes a Hawaiian cuisine. Therefore, if you come to Hawaii to travel, you might as well try it. There is always one that will suit you. But remember: Manapua must eat it while it is hot.

if you are a vegetarian, Manapua can choose from red bean sauce. Brush the top with egg water before baking, so the appearance will be round and full. In addition, in some Japanese shops, the vegetarian version of the vegetable Manapua will be seasoned with spinach or other vegetables and garlic, which is also delicious.

Vietnamese in Hawaii will call Manapua barbecued pork bun Banh bao. In Vietnamese, "banh" means cake/bread, "bao" means covering/sealing ... which means covering stuffing. It is said that in Jamaica, Africa, Manapua has changed into barbecued pork stuffed with sausage slices, and they will mix Hawaiian "noh" spices to make "sowbow", that is, barbecued pork buns. In American Samoa, Hawaiian barbecued pork buns are called Keke pua'a.

thus, Manapua in Hawaii has become an international delicacy. A Hawaiian who was born and raised in Honolulu and then moved to another state said that he had not eaten the sweet pork buns he bought in the ice cream truck for fifteen years. Every time he recalls the smell of Manapua, he will feel drooling.

during world war ii, lunch meat was the staple food of the us military in the field. However, it's not good to eat the soldiers till they are bored with lunch meat every day. Japanese immigrants in Hawaii have created a simple and delicious rice ball that is easy to carry. I didn't expect the luncheon meat rice ball to be popular so far, and it also climbed the food list in Hawaii.

The luncheon meat rice ball should actually be regarded as the Hawaiian version of the traditional Japanese rice ball. The most primitive way is to put a piece of roasted lunch meat on the white rice ball and wrap it with seaweed. Spam musubi is a common snack and lunch food in Hawaii when going out to work or in a hurry.

At present, the luxurious version of the luncheon meat rice ball is made of rice seasoned with seaweed, sesame seeds, fragrant pine and salt, and made into a square rice ball, on which a piece of fried Spam is added, and then a seaweed is tied. But most people still like the original style without seasoning.

Lunch meat rice balls are very popular in Hawaii, and they are sold in most restaurants. In today's view, it is really an accident that the lunch meat that was tired of being eaten by American soldiers can give birth to new food.

No wonder Eisenhower, commander-in-chief of the Allied Forces, once joked, "Because lunch meat helped us win the war". Lunch meat, a canned cooked meat product originated from the Great Depression in the United States, produced a total of 1.4 billion during World War II. The Hawaiian luncheon meat rice ball bears some memories of this history.

Loco Moco, a traditional Hawaiian cuisine, is a traditional Hawaiian cuisine, with soft glutinous white rice at the bottom, a tender hamburger patty spread, rich gravy poured on it, and finally covered with a yellow fried egg, which is the whole of Loco Moco.

Hawaii is a place where eastern and western cultures blend together, and Loco Moco, a classic food, embodies diverse characteristics and is an important part of food culture. Rice is the staple food of orientals, hamburger patties are the favorite of Americans, and the thick sauce has the flavor of French Gravy.

The round "Sunny-Side-Up" is not solidified because its yolk is half cooked upward, so the best way to eat Loco Moco is to cut sunny-side-up open with a knife and fork, let the egg liquid flow out, and then mix it with fresh and thick meat sauce and eat it with patties. This two-in-one effect makes Loco Moco more salty and tastes like western-style risotto.

in recent years, Loco Moco, the king of people-friendly cuisine, has been included in the all-star flavor food lineup by Hawaii Tourism Bureau for promotion. Therefore, what everyone who comes to Hawaii must eat is Loco Moco to cover rice with sauce. Now, almost all restaurants in the Hawaiian Islands have this sauce-and-rice blend of eastern and western food cultures.

It is said that 6 years ago, a restaurant started Loco Moco to cover rice with sauce to meet the needs of children in local sports clubs. Delicious and cheap is synonymous with Loco Moco, patties, fried eggs, sauce and rice, as simple as that! No one can tell the real origin of Loco Moco's name, but it is related to madness; Maybe it's the hungry children after exercise who gobble up their food, which makes people salivate at the name of Loco Moco!