事先聲明：如果你正在減肥，我奉勸你不要看這篇文章，直接拉到最底upvote我就好了XDDDD
Warning: If you are in diet, please skip this article and scroll down to upvote me hahaha
昨天晚上在尖沙咀完成工作，有點肚餓打算來個宵夜，想起早幾天有Steemit的朋友說到香港的燒味很好吃，突然很想來個燒味飯！就在附近找了一個燒味店吃燒味！
Finished work in Tsim Sha Tsui yesterday, I felt hungry and looked for something good to eat. Just remembered a friend in steemit said the Siu Mei in Hong Kong is very good. Ok! Siu Mei!
燒味的歷史源遠流長，相傳起源於廣東，當時只是地區風味小吃，後來傳遍中國，相傳在宋朝時更是皇宮食品之一，清代散文家袁枚的《隨園食單》中就曾有燒味的記載。後來香港經歷移民潮，一個個燒味師傅移民世界各地，更是將燒味發揚光大，宣揚到全世界。我們有時在外吃飯，當想不起吃什麼時，通常就會叫一個燒味飯，而當我每次出國一段時間，回到香港都總愛來一個燒味飯，可見燒味的深入民心。
The history of Siu Mei is so long for over 1500 years. It originated from Guangdong and was spread to the whole China. In the Song Dynasty (960-1279 AD), Siu Mei was even the meal of the emperors. We may find the description from the cooking guide “Suiyuan Shidan” written in 1792. In the 20th century, there were waves of mass migration from Hong Kong and many chefs brought Siu Mei to all over the world, letting Siu Mei well known to the world. Sometimes, when I don’t what to eat, I will choose Siu Mei.
滿掛起來的燒味(照片來源: 維基百科) Siu Mei (photo source: Wikipedia)
所以「北烤南燒」，廣式燒味以燒為主，以燒肉為例，燒味師傅一天早上就用淮鹽和五香粉把腩肉醃好，然後用一條插有細針的木頭在豬皮上打出一個個細孔，跟住用炭火將腩肉燒出油，再用猛火爆皮，皮爆香後就用文火細烤，將肉烤至嫩滑，且鎖住肉汁，還帶著一種炭火香味，可謂人間美食。
Siu Mei is mainly by roasted over an open fire. Taking Siu Yuk as example, every morning, the chef pickles the pig with salt and spiced powder and then make small holes in the meat by a wooden stick with needles. Afterwards, the chef cooks the meat with charcoal fire until the oil comes out. Then he fries the skin with heavy fire. The final step is cook the meat with small fire until it is fully cooked.
皮脆肉嫩的燒肉 (照片來源: 維基百科) Siu Yuk (photo source: Wikipedia)
除了燒肉，燒味中最出名的還有燒鵝！香港最有名的燒鵝應該是天鴻燒鵝了，由於禽流感的關係，現在香港已沒有新鮮鵝，故天鴻每天都從佛山冰鮮送來鮮鵝，在自設工場先用文火迫出鵝油，再用猛火燒香鵝皮，在客人面前出爐斬件，前後不過二十分鐘，你說，如何能不好吃？
Beside Siu Yuk, another famous Siu Mei should be roast goose! In Hong Kong, the most famous roast goose restaurant is probably “Tin Hung”. As there is no fresh goose anymore in Hong Kong after the Bird Flu H5N1, everyday Tin Hung ordered fresh goose from Foshan in China. The gooses arrive HK in 6 hours. Then the chef cooks the gooses with small fire until the oil comes out, then burns the skin with heavy fire. The total process is around 20 minutes.
天鴻燒鵝 (照片來源: 開飯喇 OpenRice) Roast Goose (Photo Source, Open Rice)
除了燒肉和燒鵝，燒味還有燒乳豬、叉燒、燒鴨、白切雞等，無一不是絕頂美食！
There are still suckling pig, Char Siu, roast duck, white cut chicken, etc..
燒乳豬，將二至六星期大的乳豬以爐火燒烤而成 (照片來源: 維基百科)
Suckling Pig, cooked with little pig around two weeks to six weeks old. (Photo source: Wikipedia)
叉燒，將豬肉插在叉上直接放到爐火中燒烤而成 (照片來源: 維基百科)
Char Siu, BBQ pork in heavy fire (photo source: Wikipedia)
燒鴨，製法和燒鵝類似 (照片來源: 開飯喇 OpenRice)
Roast duck, same recipe as roast goose (photo source: Open Rice)
切雞，雖使用清蒸技術，但在香港已被歸類為燒味的一種 (照片來源: 開飯喇 OpenRice)
White cut chicken, although using the steaming technique, it is treated as type of Siu Mei (photo source: Open Rice)
好了，讓我講講昨天的經歷，我到了這家叫廣東燒味餐廳的地方。
OK, so let me tell you my experience yesterday. I came to this “Canton Siu Mei Restaurant”.
接近深夜時分，只剩下幾隻燒鵝…
Maybe it’s near mid-night, only few roast gooses left…
港味的餐廳 HK Style
好像很吸引，但我吃不了那麼多…
Seems attractive but I couldn’t eat so much.
最後來個燒鵝切雞飯
So finally I ordered this: roast goose and white cut chicken with rice
最後來一杯港式凍奶茶，爽呀！
Hk style iced milk tea, I felt so good~
走的時候拍幾張晚上10點多的尖沙咀，依舊熱鬧
Took some photos of Tsim Sha Tsui at around 10pm. It’s still bustling!
謝謝你能抽空閱讀這篇文章，我平日喜歡分享香港的故事，希望大家多多支持，我會繼續努力！
Thanks for spending your time to read my articles. I like to share stories of Hong Kong. I wish you may support me and I will keep going!
