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WHAT MAKES OUR BBQ "CHAR SIU" PORK SO SPECIAL?

為什麼我們的叉燒⽐其他餐廳更特別?


HOW WE COOK IT

When it comes to cooking, we try to keep with traditions of using the pork loin. However, unlike most restaurants we spend a good hour trimming away all of its fats. We then marinate the meat in natural flavours including salt, low GI sugar, ginger, garlic, green onions and so on. We do not use MSG and particularly we don’t use any red cooking dye (used in most restaurants today) which is why our meats are more deep red than bright red in color. After marinating for over 24 hours we then slow cook the meat for another 24 hours to really give it it's flavor and tenderness. Since we’ve taken away the fat, slow cooking helps keep the meat moist. Afterwards, we remove all excess fat from meat and grill it again in the oven for 30 mins to remove the fat one more time. Fat is removed several times before we deliver to our shops


我們如何烹調

談到烹飪,我們盡量保持使⽤豬⾥脊的 傳統。 然⽽,與⼤多數餐館不同,我 們花了很⾧時間修剪掉所有的脂肪。 然後,我們將這些⾁醃製成天然⼝味, 包括鹽,低GI糖,⽣薑,⼤蒜,蔥 等。 我們不使⽤味精, 特別是我們不使⽤任何紅⾊烹飪染料 (今天在⼤多數餐館使⽤),這就是為 什麼我們的⾁類顏⾊⽐深紅⾊更深。 醃製24⼩時後,我們再慢煮24⼩時, 以確保它的味道和柔軟。 由於我們已 經帶⾛了脂肪, 所以慢慢烹飪有助於保持⾁質的濕潤。 之後,我們將所有多餘的脂肪從⾁中去 除,並在烤箱中再次烤30分鐘以再次 除去脂肪。 在我們運送到我們的商店 之前,脂肪被移除數次。



WHERE ITS FROM

We are proud to say our pork originates from Denmark, free from any steroids, added antibiotics and hormones. Furthermore, all of our pork undergoes inspection from The Danish veterinary, well known to be one of the strictest in the world, both in the primary farming industry and at the slaughterhouses. Whilst undergoing veterinary inspection, the process is supplemented with in-house inspection according to the HACCP principles. HACCP is internationally known as one of best management of food safety systems in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production. The object is to assure the consumers the maximum hygiene quality, and thus food safety, through preventive measures.


食材從哪裡來

我們很自豪地說我們的豬肉來自丹麥,沒有任 何類固醇,添加抗生素和激素。 此外,我們所 有的豬肉都接受丹麥獸醫的檢查,丹麥獸醫是 世界上最為嚴格的獸醫之一,無論是在主要養 殖業還是在屠宰場。 在進行獸醫檢查時,根據HACCP原則,該過程 由內部檢查進行補充。 HACCP在國際上被稱為 食品安全系統的最佳管理之一,通過分析和控 制來自原材料生產的生物, 化學和物理危害來解決食品安全問題。 其目的 是通過預防措施向消費者保證最高的衛生質 量,從而確保食品安全。


HOW WE PORTION

We portion all our foods based on micro nutrition guidelines from the United States Department of Agriculture (USA). This means weighing all our meats, individually packing them so they meet our protein, fat and carbohydrate requirements.


我們如何分配

根據美國農業部(美國)的營養指南,我們 所有的肉類,單獨包裝,以滿足我們對蛋白 質,脂肪和碳水化合物的要求。

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