Why Chinese Fried Meat Looks Illegal (But Tastes Like Heaven)

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While the West pan-fries timidly, China torches, sugar-glazes, and deep-fries meat like pyromaniacs—and the world is finally catching on. Here’s why these ‘extreme’ methods work:   #ChineseFood #DeepFried #CookingHacks #FoodScience #SpicyFood #WokHei #SichuanCuisine #CrispyMeat #FearlessCooking #TikTokFood #MichelinStar #ChefLife #OilFire #Umami #FoodTrends

Transcript

00:00Why is Chinese food shocking the world?

00:02This little shop is one of the reasons why.

00:04At 2 a.m., the boss starts his day by prepping the meat.

00:08It's perfectly marbled, fat and lean, all mixed just right, with a beautiful red color.

00:13One slice, and the fat just melts and oozes out naturally.

00:16The prepped meat goes straight into the steamer.

00:19It doesn't need long, just until you can poke through it easily with chopsticks.

00:23Next, he pokes exactly 68 little holes into the meat with a fork,

00:27then brushes on a bit of dark soy sauce for that rich color.

00:30Once it's dry, he fries it skin side down in a hot pan.

00:34The skin has to get perfectly golden and crispy.

00:36The extra fat melts out through those little holes.

00:39That's the secret to keeping it rich, but not greasy.

00:42Next, the whole slab of meat gets soaked in water, skin side down.

00:46While it soaks, the boss preps a dried veggie called Mei Kai, preserved mustard greens.

00:51First, he rehydrates them in water, then washes off all the dirt and grit.

00:56After that, he chops them up and stir-fries them to release their aroma.

01:00While frying, the kitchen fills with a sweet and salty soy sauce-like aroma.

01:05Once everything's ready, he slices the meat into thick 1-centimeter slices.

01:09Then, one by one, he lays them at the bottom of a bowl.

01:13The fatty meat goes underneath, and the fragrant Mei Kai on top.

01:17Finally, he pours in his secret house-made sauce.

01:21Then it's back into the steamer for a full 2 hours on high heat.

01:24During that time, the mustard greens soak up all that rich, meaty flavor.

01:29And the pork turns tender, but still holds its shape.

01:32One bite, it just melts in your mouth.

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