A siu mei shop near Marble Road Market in North Point 北角馬寶道街市旁一燒味店
3'48"/ TASCAM DR-40/手持錄音 handheld
There was once a report highlighting how we love siu mei (Cantonese for roast meat). I want to understand when this culture of roast meat started and why Hong Kong people love their roast meat, and how the chefs master the art of cutting the meat. How long do they practice before they are so skilled at it?