With its wide variety of ingredients and steaming soup bases, Shu Da Xia Hotpot 蜀大侠火锅 is one of the alternatives to big Hotpot chains like Hai Di Lao and Xiao Long Kan. The new Hotpot restaurant is perched at the top floor of Karpal Singh Drive's Automall, offering a nice sea view to diners. The menu is pretty much China Chinese-inspired, offering a wide variety of meat (and organ meats) as well as other popular Hotpot ingredients. Likewise, the layout is also quite "Chinese"; step in the place and you will be instantly transported to ancient China- with traditional Chinese knick-knacks and in shades of red. Service is top-notch but expect to pay a premium to dine-in here.
Collagen Soup (Rm 28) and Tomato Soup (Rm 28)
Australia Beef Rolls (Rm 36)
Octopus (Rm 29)
Home-made Rose Fish Balls (Rm 24)
Fresh Fish Slices (Rm 26)
Taichi Duo-Shrimp Paste (Rm 38)
Tofu Pok (Rm 6)
Beancurd Skin (Rm 8)
Tofu (Rm 6)
Boozy Soy Bean Pudding (Rm 6)
Subject to 10% Service Charge
Address: 29D-03-07, Maritime, Persiaran Karpal Singh, 11600, Jelutong, Penang.
Business Hours: 12 pm to 12 am. Opens Daily.
Contact Number: 010-5206199
Full review to be shared on Ken Hunts Food real soon!
同時也有3部Youtube影片,追蹤數超過9萬的網紅Smart Travel,也在其Youtube影片中提到,#大阪旅行介紹 #大阪分享 #大阪自由行 #日本旅行 #endosushi #endosushiosaka #Maguro #大阪必買 Hello大家好我係呀Tsar, Hello,everyone 今日會帶大家去大阪一個隱世的百年壽司店Endo Sushi Today I will sho...
china red menu 在 Macaueat 澳門美食 Facebook 的最佳貼文
天頤 Yi | 中菜 Omakase
中國菜講究鑊氣盪熱,份量豐富易於共享。因此以廚師發辦(Omakase)形式呈現中國八大菜系,相信在亞州暫時就只有摩柏斯21樓的天頤在做這件聽起來有點吃力不討好的美食任務。
The Chinese culinary tradition tends to emphasize on the concept of abundance, and so the cuisine has a penchant for family style service. As such, Yi at the Morpheus, with a focus on representing the 8 regional cuisines of China in a tasting menu format, has its work cut out for it.
但中菜「不時不食,突顯食材原味」的烹調邏輯,在天頤范主廚對時令愈見成熟的敏感度和烹飪技術配合下,玩起 Omakase,卻令人悟出粵菜中隱含著的美感、靈活多變和食味之豐富。
Executive Chef Fam, with his acuity to seasonality and wealth of knowledge in cooking techniques, is able to create an omakase experience that highlights Chinese seasonal produce as well as the cuisine's beauty and dynamism.
在半年後重開的天頤,摒棄了以往菜式每日改變的堅持,重新設計了每月推出陳新,以時令節氣為靈感的12道菜式菜單,令餐廳能更專心提升客人用餐體驗。
Reopening after a 5-month hiatus, Yi's tasting menu is now inspired by the Chinese solar terms and changing monthly, rather than daily, so that there's more attention paid to the dining experience.
菜單:「夏至」(圖1)
第一道|毛蟹:魚籽|糟鹵 (圖2)
開首第一道菜,往往代表菜單規格的標桿和誠意的表述。這道菜把北海道毛蟹、伊朗魚籽醬和中式糟鹵的三種 umami ,碰撞出細膩複雜的味道層次。毛蟹是至陰至柔的細嫩、魚籽醬則富有爆發力,最後再收斂到糟鹵的陳酒甘甜氣息。
Course 1 - Horsehair Crab: caviar, rice wine lee
Combining three ingredients rich in umami: the delicate Hokkaido horsehair crab, the explosive Iranian caviar, and the lingering depth of a Chinese pickle sauce made with aged rice wine lee, this dish confers a complex yet harmonious savoriness, setting the course for the rest of the menu.
第二道|鮑魚:南非鮮鮑|紅燒(圖3)
鮮鮑雖然在風味上不及干鮑濃厚,但卻保留了鮑魚的本味和彈性。即席紅燒呈上,菜式充滿美感又能留住溫度。
Course 2 - Abalone: fresh South African abalone, red-braised
While fresh abalone doesn't have as much umami as its dried counterpart, it retains its natural flavors and al dente texture. The dish is finished and sauced tableside, providing a show as well as preserving the optimal serving temperature.
第三道|湯:花膠|菌(圖4)
深海鱸魚花膠的鮮美,貫穿了這道顏色慢熬至金黃色的老火雞湯。溫潤舒暢的味道,最後以意大利豬臉頰肉碎提鮮。
Course 3 - Soup: fish maw, mushroom
The gelatin-rich seabass fish maw is pillowed in a glistening golden stock made with stewing hen, with a sprinkle of minced iberico pork cheek. It's soothing and nourishing, just as chicken soup should be.
第四道|黑喉鯛:欖豉(圖5)
全晚最愛的一道菜式。把粵菜家常蒸魚要做到極致,范主廚決定從每個細節入手。
黑喉鯛肉質較清新緊嫩,適合於夏天享用。先取其鯛魚骨,以5-6小時「吊」成魚清湯,再把黑喉鯛最緊嫩的魚腩部分,用魚清湯以「蒸氣浴」的方式即席(圖6)把魚腩蒸至剛熟後,佐以秘制欖豉和頭抽享用,口腔一下子鮮成了汪洋。
Course 4 - Nodoguro: preserved olives
For the fish course, Chef Fam uses the leaner summer nodoguro in an elevated version of traditional Cantonese streamed fish. The fish bones are used to make a fish stock, which is used to steam the fish belly in a "hammam" tableside. Topped with preserved olives and premium soy sauce, this dish brims with umami. This is my favorite dish of the night.
第五道|龍蝦:杭椒|爆炒(圖7)
爆炒是粵菜的精髓,爆炒龍蝦更是相當考慮廚師功力,那一剎那的火喉掌控,足以定斷龍蝦的爽甜度。以鑲了豬肉的杭椒和龍蝦爆炒,惹味非常火喉精準。
Course 5 - Lobster: Chinese chili, stirfry
Stirfry is a quintessential Cantonese cooking technique. And stirfrying an ingredient like lobster, requires precise control of heat and timing. The lobster here is stirfried with pork-stuffed Chinese chili, and it's timed to perfection.
第六道|和牛:松露|爆炒(圖8)
以鹿兒島A4和牛跟雞樅菌爆炒,再即席上演一場松露雨,塔斯曼尼亞冬季黑松露為肉味添上豔麗氣場。
Course 6 - Wagyu: truffle, stirfry
The Kahoshima A4 wagyu is stirfried with chanterelle mushroom, and the finished dish is topped with a confetti of shaved Tasmanian black truffle, adding to the aroma.
第七道|乳鴿:香芧|吊燒(圖9)
天頤的招牌菜。師父為了把香芧入味於23日大的石歧妙齡乳鴿,想盡了千方百計。先在滷水中加入香茅生浸乳鴿,再在上桌時佐以煙燻香茅葉,最後現點即炸至皮脆多汁,拍照多一秒也嫌太久。(並附上檸檬水洗手,很貼心的服務細節。)
Course 7 - Pigeon : lemongrass, crisped
This is Yi's signature dish. Chef braises the 23-day-old squab in a lemongrass infused master stock, deep fries it to create the crispy skin, then smokes it with burned lemongrass tableside. There is no pretty way to eat this, and so the server provides a side of lemon water for hand washing. A thoughtful touch.
清清味蕾:番厘茄啫喱配話梅泡沫(圖10左上)
把番茄和話梅的譽瓏軒經典組合拆解重組。番茄一口咬下,是帶有自然舒爽酸味的啫喱。一份小啫喱便要用上3-4個日本番茄澄清吊汁炮製,配上話梅泡沫,這道過場小品的呈現和構成都充滿想法,酸甜味道具衝擊性。
Palate cleanser: Tomato gelee with preserved plum espuma
This is an homage to the Jade Dragon signature snack. One slice of this deconstructed tomato requires the juice of 3-4 full tomatoes. Paired with preserved plum espuma, this bite-sized flavor bomb packs a sweet and sour punch.
第八道|菜:松茸|上湯(圖10右上)
這道菜充滿夏季時令性。以「地三鮮」為靈感,有時令的覓菜嫩葉,和經香烤後風味更濃厚的松茸。最後佐以烏魚子提鮮。
Course 8 - Veg : matsutake, stock
This dish is the epitome of summer. Inspired by a northern Chinese peasant dish called disanxian (literally "3 treasures of the earth," originally a stirfry of potato, eggolant, and green pepper), this dish sets out to provide the best of summer. Using fresh shoots of amarath as bed, the dish is topped with grilled mastsutake and a generous sprinkle of mullet roe for maximum umami.
第九道|香苗:海膽|鹹飯(圖10 左下)
薑蔥、豬油渣和海膽的搭配,就是簡單純粹的美味!如果能做到粵式煲仔飯「咋咋聲」的熱鍋焦香會更完美。
Course 9 - Rice : sea urchin, Minnan salty rice
Pairing allium, crackling, and sea urchin, this play on the Minnan classic is simple but delectable. If this can be combined with a sizzling Cantonese claypot to create a tahdig, it would have been even more amazing.
第十道|椰皇:雪燕|蘆薈(圖10 右下)
夏天是享用椰皇的時令季節,加上滋陰養顏的雪燕牛奶布甸和有助消化的蘆薈,嘗用此甜品後,當下有什麼燥熱也頓時消除。
Course 10 - Coconut: tragacanth, aloe vera
No summer menu is complete without coconut. This refreshing coconut panna cotta is topped with tragacanth (natural resin from an Asian legume tree) and flesh of an aloe plant. It's the perfect antidote to the summer heat.
china red menu 在 wongnai.com Facebook 的精選貼文
💥 เกือบ 100 ปี ที่ชาวจีนหลากหลายครอบครัวมาอยู่ที่ไทย ทำให้วัฒนธรรมอาหารมากมายแทรกซึมเข้าสู่สายเลือดเราอย่างแน่นแฟ้น ทำให้อาหารจีนคือหนึ่งสิ่งที่อยู่กับเรามาตั้งแต่เด็ก และเชื่อว่าหลาย ๆ คนก็เป็นอย่างนั้น เราค่อย ๆ เติบโตขึ้นและหนึ่งร้านที่เติบโตมาอย่างไม่หยุดหนึ่งเฉกเช่นเราก็คงหนีไม่พ้น “แสนยอด” ร้านอาหารจีนโบราณแท้ที่อยู่มาอย่างยาวนานเกือบ 60 ปี จากร้านที่เป็นเพียงห้องคูหา ก็ได้ขยับขยายจนกลายเป็นร้านอันดับต้น ๆ ย่านสาทร และในปัจจุบัน ก็มีมากถึง 8 สาขา โดยไม่ใช่ธุรกิจแฟรนไชส์...
Continue Reading💥 Almost 100 years that Chinese people have been in Thailand. It makes many cultures infiltrate our blood. It makes Chinese food is one thing that has been with us since we were young and believe that many people are slowly growing up and One restaurant that grew up non-stop. Like we couldn't escape "Saen Yok" an ancient Chinese restaurant that has been around for almost 60 years from the restaurant that was just a place. It has become the top restaurant. Sathorn area and now there are 8 branches. It's not franchise business, but the shop that comes from the intention of "Khun Nam Chai Benjaroj" the owner of the current shop.
" We are a Chinese family and move to Thailand. At first, our shop is not a small shop. But we care about the best. One day, we have a lot of the people who asked me to taste it in. So we will read it. So we come. Our shop starts. I have known since then, but we believe that the most important thing is that we must be delicious. Because if people follow the review, they will not be impressed. But many customers come to eat my shop until we are friends. We have some to eat until we have some. I have kids until I have grandchildren. They bring them to our shop. We are part of his family day or special day
.
Almost 60 years that I have long journey. Sending Chinese food to customers. What is the heart of this restaurant?
.
" We use good things. No matter how much we use, we use the good things that my dad has used. No matter how many times you come, you will get the same taste. The standard is the important thing of the restaurant. It's not once. It's not the same taste. Must be fresh and go together with the price "
.
Today we have a chance to eat at a great restaurant after not been a long time. Even though it's a long time to watch out for various diseases, but the shop has a lot of strictly, whether it's signing into the shop and check the temperature before washing hands with gel and there is a divider for The table that I didn't order. I didn't arrive. I may not be able to escape
⭐️ "topped with face" (300 baht) topped with the duty. I didn't have many machines, but it took you so far to be known all over the country with the prize. Guaranteed to many customers and many customers. Thumbs up the line that The smell of pan is followed by a smooth face. No need to cook. Big pork, soft, good and vegetable that is delivered directly from China. Everything is perfect. It can't be put down.
.
Followed by
🐷 "Red pork duck set, crispy pork" (370 baht) another famous thing of this shop may not be able to escape. The meat here. The meat is not dry. Crispy skin is good. It's cool. The water that adds the taste into a Great taste. Red pork has passed until the sauce goes into pork.
.
And the most impression of us is
✨ "Hae-kun" (350 baht). Ha lot of stuff here. No flour or pork. As soon as you will find 100 % of shrimp. Topped with a little sauce. It's not difficult to win our heart.
.
Anyone who wants to try it, come to cuddle m. The shop has a good care section to sit at the shop. But if it's not convenient, the shop is starting to make a set of "Bento Saen" is a collection of food. It's famous for each menu in the box for 1 people at a worthy price. You can order LINE MAN. This is so comfortable. You need to order.
.
🍴: hundred thousand.
📍: Jorus Wiang Road, Bangkok (Choeng Sathorn, Soi behind Peng Sin Hospital, Soi Charaj cuddle, Wiang)
📞: Tel. 02-234-7968, 02-236-3905
⏰: Open Monday - Friday 10:00, Saturday, Sunday 10:00-21:00
🛵: order line man here! 👉🏻 https://bit.ly/3eU4C5R
⭐️: See more location and reviews 👉🏻 https://www.wongnai.com/restaurants/8096Da
_________________________
#Wongnai #WongnaiBacktoLife
Start living in New Normal cuddle together with Wongnai. Find out about restaurants from all over the country and share cuddle reviews at the Wongnai app ▶️ Free Download here >> http://bit.ly/2U0bdnsTranslated
china red menu 在 Smart Travel Youtube 的最讚貼文
#大阪旅行介紹 #大阪分享 #大阪自由行 #日本旅行 #endosushi #endosushiosaka #Maguro #大阪必買
Hello大家好我係呀Tsar, Hello,everyone
今日會帶大家去大阪一個隱世的百年壽司店Endo Sushi Today I will show you to a hidden century-old sushi restaurant in Osaka, Endo Sushi
遊客就會去黑門市場, 當地人懂得去木津市場 Tourists will go to Kuromon Market, locals know how to go to Kizu Ichiba Market
和今日我介紹的大阪中央漁市場, With the Osaka Municipal Wholesale Market
這裏除了有一間隱世的百年壽司店Endo Sushi In addition to a hidden century-old sushi restaurant Endo Sushi
如果你想買好靚好平的牛肉這裏都可以找到 If you want to buy cheap and good beef, you can find it here
這條影片分三個部分, 介紹Endo Sushi 的壽司套餐, 超值勁抵食 This video is divided into three parts and introduces Endo Sushi ’s sushi set with low price.
第二部分會介紹餐牌上,我order了的日本壽司種類 The 2nd part will introduce the Japanese sushi types that I ordered on the menu
雖然這裏地點不是遊客區, 但是亦不會太偏僻 Although the location is not a tourist area, it is not too isolated
我認為是好值得搭車來的, 牆上充滿日本名人簽名打卡 Its worth to come n the walls are full of Japanese celebrities signature
這麼好食CP值又高, 真是值得專程來一次 The high CP value n it is really worth for a visit
所以第三部份就會介紹這裏交通怎樣來, Are u ready? So the 3rd part will introduce the traffic to come here, Are u ready?
Endo Sushi 創業超過一個世紀,由1907年開業至今已經傳到第四代, Endo Sushi has been in business for more than a century and has spread to the fourth generation since its opening in 1907.
店鋪正正位於大阪中央漁市場,食材當然新鮮! The store is located right at the Osaka Central Fish Market, and the ingredients are of course really fresh!
首先看看他們的餐牌先啦,壽司4款套餐可以選擇OMAKASE套餐, Let's look at their menu. 1st choose the 4 OMAKASE courses,
每款套餐五件壽司(1,150円), 當中一款時令套餐會按當造食材不時更換種類, There are 5 pieces of sushi (1,150 yen) per set, and 1 of the seasonal sets will be changed according to the time in season.
根據時令盛產的食材而製作。這個湯要另外叫的300yen(21HKD), 是否很足料呢! Made according to seasonal ingredients. This soup is costed 300yen (21HKD). Isn't it rich?
我order了這款壽司, 有 Anago、Uni、Tai、Toro、Hamachi I ordered this set with Anago, Uni, Tai, Toro n Hamachi。
Anago是鹹水鰻魚, 多用作壽司魚生片用途 Anago is saltwater eel, mostly used for sushi sashimi
只會在日本才有, 至於Unagi就是淡水鰻魚, 一般的鰻魚飯就是用Unagi It ’s only available in Japan. As for Unagi, it ’s freshwater eel usually for making of eel rice.
Unagi 除了在日本之外, 還會來自台灣、中國、韓國和越南 Other than Japan, Unagi will also come from Taiwan, China, South Korea n Vietnam
Uni就是海膽啦, 食用的部分不是指牠的身體, 而是海膽的雌性或雄性的生殖腺 Uni is the sea urchin. The edible part is not their body, but the female or male gonad of the sea urchin.
即是精巢或卵巢, 海膽的種類好多, 但是適宜食用的只有幾種 There are many kinds of sea urchins, but there are only a few suitable for consumption
其中蝦夷馬糞海膽又稱赤海膽, 是最受歡迎。 Among them, the Mesocentrotus franciscanus sea urchin, also known as the red sea urchin, is the most popular.
因為牠擁有鮮豔的金黃色, 細緻的顆粒、黏稠甘甜的口感 Because it has a bright golden yellow color, fine particles with thick and sweet taste
另外一種主要食用的海膽價值是最高紫海膽, 顏色比馬糞海膽略淺, 顆粒稍大 Another major edible sea urchin is the purple sea urchin, which is lighter in color and slightly larger in particle size.
又靚又新鮮的海膽要顆粒分明, 沒有苦味而且入口甘甜為之最上乘。 The highest quality and fresh sea urchins should be well-defined, without bitterness and sweet in taste.
為何這間壽司店可以在百年內都屹立不倒呢, Why can this sushi restaurant stand for a hundred years reputation?
因為這裏每一粒壽司入口, 那種甘甜鮮味都可以last成分鐘在口腔入面 Because every sushi u eat here, the sweet and savory flavor can last for a minute into the mouth
齒頰留香, 一定要坐著慢慢品嚐, 這個價錢, 我覺得簡直超值! The long after taste worth u to taste them slowly. With this low price, I think it is simply great value!
Tai 是鯛魚, 日文和可喜可賀是諧音, 所以日本人在喜慶的時候都好鍾意食這一種魚 Tai is sea bream with celebration in Japanese are homophonic, so Japanese like to eat this fish when they are celebrating
由於牠是海魚, 壽司中亦都是屬於貴價魚,有白肉魚王之美譽 Because it is a marine fish which consider expensive sushi n is known as the King of white fish
魚肉軟嫩, 油脂不多, 鯛壽司的製作技巧是用熱水輕焯連皮的魚肉 The meat is soft and tender, and there is not much fat. The technique of making sea bream sushi is to blanched the fish meat with hot water.
再過冷河使魚皮軟化, 魚皮同魚肉之間的皮下脂肪經過溫水焯過之後 Then let the cold water softens the skin n the subcutaneous fat between the skin and the meat is boiled in warm water
.................
記得睇完影片留個表情符號以示支持啦, Remember to leave an emoji to show support after watching the video,
幫我分享訂閱和like, 我們下一條片再見, 拜拜! Help me CLS. With that said until next time, goodbye!
請用片右下角調4K睇片。
china red menu 在 Travel Thirsty Youtube 的最讚貼文
Indonesian style roast pig (babi guling), from start to finish. Entire pigs slow roasted for hours until tender, fall off the bone, perfection. For Part 1: https://www.youtube.com/watch?v=k1sVGaq8veU
In Indonesia, a pig roast is called babi guling, babi panggang or babi bakar; however it is rarely found in Indonesia, except in non-Muslim majority provinces, such as Hindu Bali and Christian Batak lands in North Sumatra, Minahasa people of North Sulawesi, Toraja in South Sulawesi, Papua, and also among Chinese Indonesians. In Bali, babi guling usually served with lawar and steamed rice; it is a popular dish in Balinese restaurants and warungs. In Batak people's tradition, babi guling is a prerequisite in wedding offerings for the bride's family. In Papua, pigs and yams are roasted in heated stones placed in a hole dug in the ground and covered with leaves; this cooking method is called bakar batu (burning the stone), and it is an important cultural and social event among Papuan people.
In various Chinese communities (especially in Southern China), a pig roast known as siu yuk is purchased for the sake of special family affairs, business openings, or as a ritualistic spiritual offering. For example, a tradition is to offer one or several whole roast pigs to the Jade Emperor to celebrate a Chinese film's opening with a roast pig; the pig is sacrificed to ward off evils in return to pray for the film's success. One garnish used to make the dish look more appealing is a circular slice of pineapple and cherry and is often placed in a red box for luck.
A pig roast or hog roast is an event or gathering which involves the barbecuing of a whole hog. Pig roasts in the mainland Deep South of the United States are often referred to as a pig pickin', although roasts are also a common occurrence in Puerto Rico and Cuba as well as the non-mainland US state of Hawaii (a luau), with roasts being done in the mainland states by descendants of other areas. A Pig roast is traditional meal in Serbia and Montenegro, often prepared for celebration events and family fests, and it can be usually find on the menu of traditional taverns and bars - kafana.
The tradition of the pig roast goes back millennia and is found in many cultures. There are numerous ways to roast pork, including open fire rotisserie style roasting, and "caja china" style box grilling. Many families traditionally have a pig roast for Thanksgiving or Christmas. In Miami and other areas with large Cuban, Puerto Rican, Honduran or other Caribbean populations pig roasts are often held on Christmas Eve by families and friends whereas families from Hawaii often hold a roast on memorial day.
Pig roast (lechon asado) is a part of Puerto Rico's national dish and is usually served with arroz con gandules. In Puerto Rico, pig roasts occur year round, but happen in greater frequency as part of New Year's Eve celebrations and especially Christmas. In the Dominican Republic, "puerco a la puya" is a traditional part of the Christmas Eve meal.
In the Philippines, the roasted pig is referred to as lechon baboy. It is traditionally prepared for Christmas celebrations but is also commonplace at birthday parties, weddings, debuts, and family reunions.
In the UK, the tradition of pig roasting, which is more commonly known in the UK as a Hog Roast, is popular on many occasions, particularly parties and celebrations.
In Spain, the locals call this a suckling pig or a "lechon asado". Hog roasts are becoming more popular across Spain and more so in Southern Spain due to the ex-pat community .
In a Hawaii-style pig roast, a large pit is typically dug into the ground and lined with banana leaves, as lava rocks are heated over an open flame until they are very hot. The heated rocks are placed into the pit, and a seasoned pig is placed inside and covered with additional banana leaves, which serve as insulation and for flavor.
In an American Cuban-style pig roast, the "caja china" is the most commercially popular method by which to roast a whole pig. In its more traditional form, a roasting box is commonly fashioned above ground out of concrete blocks and steel mesh. Another popular method is to use a pig roasting box, the oldest and best known brand of which is "La Caja China." It usually takes four to eight hours to cook the pig completely; the pig is often started "meat-side" down, and then is flipped one time once the hog has stopped dripping rendered fat. When the cooking is complete, the meat should ideally be tender to the point of falling off of the bone.
china red menu 在 Travel Thirsty Youtube 的最佳貼文
Indonesian style roast pig (babi guling), from start to finish. Entire pigs slow roasted for hours until tender, fall off the bone, perfection. For Part 2: https://www.youtube.com/watch?v=uhnGtWAYl38
In Indonesia, a pig roast is called babi guling, babi panggang or babi bakar; however it is rarely found in Indonesia, except in non-Muslim majority provinces, such as Hindu Bali and Christian Batak lands in North Sumatra, Minahasa people of North Sulawesi, Toraja in South Sulawesi, Papua, and also among Chinese Indonesians. In Bali, babi guling usually served with lawar and steamed rice; it is a popular dish in Balinese restaurants and warungs. In Batak people's tradition, babi guling is a prerequisite in wedding offerings for the bride's family. In Papua, pigs and yams are roasted in heated stones placed in a hole dug in the ground and covered with leaves; this cooking method is called bakar batu (burning the stone), and it is an important cultural and social event among Papuan people.
In various Chinese communities (especially in Southern China), a pig roast known as siu yuk is purchased for the sake of special family affairs, business openings, or as a ritualistic spiritual offering. For example, a tradition is to offer one or several whole roast pigs to the Jade Emperor to celebrate a Chinese film's opening with a roast pig; the pig is sacrificed to ward off evils in return to pray for the film's success. One garnish used to make the dish look more appealing is a circular slice of pineapple and cherry and is often placed in a red box for luck.
A pig roast or hog roast is an event or gathering which involves the barbecuing of a whole hog. Pig roasts in the mainland Deep South of the United States are often referred to as a pig pickin', although roasts are also a common occurrence in Puerto Rico and Cuba as well as the non-mainland US state of Hawaii (a luau), with roasts being done in the mainland states by descendants of other areas. A Pig roast is traditional meal in Serbia and Montenegro, often prepared for celebration events and family fests, and it can be usually find on the menu of traditional taverns and bars - kafana.
The tradition of the pig roast goes back millennia and is found in many cultures. There are numerous ways to roast pork, including open fire rotisserie style roasting, and "caja china" style box grilling. Many families traditionally have a pig roast for Thanksgiving or Christmas. In Miami and other areas with large Cuban, Puerto Rican, Honduran or other Caribbean populations pig roasts are often held on Christmas Eve by families and friends whereas families from Hawaii often hold a roast on memorial day.
Pig roast (lechon asado) is a part of Puerto Rico's national dish and is usually served with arroz con gandules. In Puerto Rico, pig roasts occur year round, but happen in greater frequency as part of New Year's Eve celebrations and especially Christmas. In the Dominican Republic, "puerco a la puya" is a traditional part of the Christmas Eve meal.
In the Philippines, the roasted pig is referred to as lechon baboy. It is traditionally prepared for Christmas celebrations but is also commonplace at birthday parties, weddings, debuts, and family reunions.
In the UK, the tradition of pig roasting, which is more commonly known in the UK as a Hog Roast, is popular on many occasions, particularly parties and celebrations.
In Spain, the locals call this a suckling pig or a "lechon asado". Hog roasts are becoming more popular across Spain and more so in Southern Spain due to the ex-pat community .
In a Hawaii-style pig roast, a large pit is typically dug into the ground and lined with banana leaves, as lava rocks are heated over an open flame until they are very hot. The heated rocks are placed into the pit, and a seasoned pig is placed inside and covered with additional banana leaves, which serve as insulation and for flavor.
In an American Cuban-style pig roast, the "caja china" is the most commercially popular method by which to roast a whole pig. In its more traditional form, a roasting box is commonly fashioned above ground out of concrete blocks and steel mesh. Another popular method is to use a pig roasting box, the oldest and best known brand of which is "La Caja China." It usually takes four to eight hours to cook the pig completely; the pig is often started "meat-side" down, and then is flipped one time once the hog has stopped dripping rendered fat. When the cooking is complete, the meat should ideally be tender to the point of falling off of the bone.