This article is part of a new collaboration between FT Globetrotter and Nikkei Asia. FT Globetrotter will showcase the best journalism from Nikkei Asia writers about cities across the region, starting with Tokyo, Hong Kong and Singapore. You can read more from Nikkei Asia here
Char siu, or Chinese barbecue pork, is a traditional dish from the Canton region that has made its way on to the menus of most restaurants in Hong Kong.
The meat was a favourite among the working class during the 1950s and ’60s, served with a bowl of steamed rice and a fried egg. Today it remains a lunch staple for many blue- and white-collar workers.
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