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Glutinous rice flavoured with Cantonese sausage slices, garlic, dried shrimp, chili cuts, shallots and all cooked in a clay pot.
Yam forms the basis of this snack shown above - wu kok in Cantonese, popular in yum cha sessions and more. Below, the ubiquitous roast pork found in every southern Chinese barbecue outlet in Asia and most Western countries. Such pork have crackle skins and usually a fatty layer to enhance the bite and taste sensations - often accompanied by steamed rice or stir fry noodles.
The condiments supplementing the Beijing duck experience are sweet hoi sin sauce (upper right hand corner in picture above) and julienned slices of fresh Lebanese cucumber and shallots.
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