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?

曾有報導指我們很愛吃燒味，我想更了解何時有吃燒味的文化，以及香港人喜歡吃燒味的原因。師傅的斬料手藝是如何練成?要練習多久才可這樣熟練呢？