GTG夜读10月17日《苏杭美食之东坡肉》

Slow cooking makes the fat and skin gelatinous, so it melts easily in the mouth. The sauce is thick and sweet, a great example of how Hangzhou and other cuisines in southern China use sugar to cook meats in addictive ways that are often a surprise to Western diners.
慢火把脂肪和皮质煮成软黏黏的胶状，方便它轻松融化在口中。调味汁香浓而甜美，是中国南方及杭州菜肴，用糖烹饪肉的一个极佳典范，以一种令人垂涎的烹饪方式，给西方食客带来惊喜。