Translations:
'po chai yuk' (soft) - inside leg ( stir fry / mince )
肉眼 - 'yuk ngan' - loin ( suitable for soup / pork chop )
棑骨 - 'pai kuat' - spare ribs ( stir fry / deep fry / bake )
'mou tau pai kuat' - prime ribs ( stir fry / deep fry / bake )
'kap sam' / 'zhong chui' - shoulder loin ( panfry / pork chop )
梅肉 - 'mui yuk' (softest) - tenderloin (mince)
'zhu zhang' - shoulder arm (stew)
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