Name: 新派粵式燒烤是洛杉磯人的最愛｜排隊繞道而行 (New-School Cantonese BBQ Is An LA Favorite | Line Around The Block)
Uploaded: 2020-11-01T18:40:58.000Z
Duration: 6 min

It's a hit spot in Downtown LA for Cantonese style barbecue.

這是在洛杉磯市中心吃粵式燒烤的熱門地點。

- 好吧，我什麼都喜歡，雞肉。

the rice, everything, and he loves it too.

I do think that it's a unique experience.

我確實認為這是一種獨特的體驗。

of the Spring Arcade Lobby in Downtown LA.

的春秋拱廊大廳，在洛杉磯市中心。

the bright red tables out front make it easy to find.

前面鮮紅的桌子讓人很容易找到。

We are here in Downtown Los Angeles at RiceBox LA.

我們在洛杉磯市中心的RiceBox LA。

I'm really excited to eat some delicious,

能吃到好吃的，我真的很興奮。

- [雪梨]見過莉迪亞，她擁有RiceBox。

Cantonese barbecue dishes here in RiceBox.

But we chose to use higher quality ingredients.

但我們選擇使用更優質的原料。

Cantonese barbecue is, the dishes that we serve here

粵式燒烤就是，我們這裡的菜品。

First up, we have the Porchetta Crackling.

首先，我們要做的是牛肝菌脆片。

It's marinated for one day, air-dried for two to three,

and then slow roasted for about two hours

in a 600 degree oven, until unbelievably crispy.

在600度的烤箱中，直到無比酥脆。

So we adopted the name and also the concept here

所以我們採用了這個名字，也採用了這裡的概念。

in RiceBox. Because Hong Kong is such a fast pace city.

在飯盒裡。因為香港是一個快節奏的城市。

That's why we also chose to be in Downtown LA.

這也是為什麼我們也選擇在洛杉磯市中心的原因。

要有點模仿快節奏的生活方式。

Every bite is a little acidic, a little garlicy.

每咬一口都有點酸，有點蒜味。

It's one of my favorite all-time flavors.

I wish they made, like a Chinese five spice candle.

我希望他們做的，像中國的五香蠟燭。

- Well I'm Chinese, so I've eaten it before.

- 嗯，我是中國人，所以我以前吃過。

- [Sydney] Now, it's time for the OG Char Siu.

Just like the porchetta, the pork is marinated

就像牛肝菌一樣，豬肉是經過醃製的。

Only this time, it skips the air-drying process

只是這一次，它跳過了空氣乾燥的過程。

Chef Leo explained how a balance of lean meat and fat

廚師Leo解釋了瘦肉和脂肪的平衡之道

是讓這塊豬肉如此上癮的原因。

So much so, that I couldn't help stealing a little

Char Siu, the star of the show, some might say.

what you wanna do is like, fatty piece, lean piece,

你想做的是像， 肥的一塊，瘦的一塊。

fatty piece, lean piece throughout the slice.

肥的一塊，瘦的一塊，整個片子。

And that kind of really helps you have different textures,

而這種真的可以幫助你擁有不同的質感。

And I mean, I've had Char Siu many, many times.

我的意思是，我已經吃了很多很多次查小。

But I never thought about it that way, I guess.

但我從來沒有這樣想過，我想。

最後，但肯定不是最不重要的，

It's hung to air-dry for for three to five days.

And then slowly roasted for an hour and a half.

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新派粵式燒烤是洛杉磯人的最愛｜排隊繞道而行 (New-School Cantonese BBQ Is An LA Favorite | Line Around The Block)

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