Having been in US for 3 years now, I seldom go to Chinese restaurants here – even the restaurants considered the most authentic don’t give me too much appetite. I have to say that “AUTHENTIC” really is just the basic standard – it is the low – medieum level of the restaurants in China. And if we look at the menu, they are all standard and I am very sad that they don’t reflect the varieties of Chinese food AT ALL (which I mentioned in my blog earlier).
So I am deciding to write some Chinese food you hardly find in USA because they require a lot of techniques. Cherry Meat – don’t be confused by the name, it’s not cherry or a special meat. It is special way to cook pork in a way to make it look like cherries. The dish was originated from Jiangsu Province located in South Eastern China. People there like to eat this dish during fall – winter. I notice that in US many people don’t like the skin of animal but in China it is considered super nourishing for our skin. The pork belly is cooked in a pot with low heat, and mixed with soy sauce, ginger, vinaigrette, white sugar and some other ingredients to a level that the belly meat become very soft. It is perfect to eat the dish with rice due to its strong flavor and aroma.
Originality: Jiangsu Province, China
Season to eat: usually fall – winter when we need lots of energy!