Varkensvlees

Varkensvlees zoals alleen Chinezen varkensvlees kunnen behandelen en bewerken. Varkensvleesverwerking is een belangrijk onderdeel van de Chinese culinaire tradities en is doorgegeven door generaties Chinese chef-koks. Een van de belangrijkste technieken die bij de verwerking van varkensvlees worden gebruikt, is het drogen en drogen van varkensvlees met behulp van verschillende methoden. One popular method of pork processing in Chinese cuisine is known as “red cooking,” which involves slow-cooking pork in a mixture of soy sauce, sugar, and spices until the meat is tender and infused with flavor.

Another common technique is the use of air-drying or hanging pork, which allows the meat to dry out and develop a more concentrated flavor. This method is often used to create pork jerky or preserved meats.

The specific techniques and recipes used in pork processing can vary widely depending on the region of China and the individual chef’s preferences and training. However, many Chinese chefs learn these techniques through years of apprenticeship and practice under the guidance of more experienced mentors, often passing down their knowledge and recipes to future generations.