S: Hello, everyone, this is The foodie road! We are Sunny and

L: Lucia!

S: Do you guys still remember the surprise we mentioned last time?

L: Of course I remember hahaha, I can finally shout it out!

S: Thank you for keeping this secret even for two weeks. So, guys~Our blog has a surprising guest this time. Ladies and Gentlemen, welcome-- Clei!

C: Self introduction

L: So do you think we will introduce Indonesian cuisine this time? Hahahaha, you guessed wrong! We are going to introduce Hong Kong cuisine this time! (cheering)

S: The reason why we chose to introduce Hong Kong cuisine is that all of us have been to Hong Kong and we all fan of Hong Kong cuisine. In addition, what an coincidence that we almost traveled to Hong Kong at the same time during the summer vacation, but unfortunately we didn't know about this at that time. We knew this information until the topic was selected for this podcast. So when setting the theme, we coincidentally chose Hong Kong cuisine.

L: When it comes to Hong Kong cuisine, we will definitely associate it with Hong Kong’s Dim sum. I believe everyone has heard of it. So Clei, have you ever had a Dim sum that impressed you when you were traveling in Hong Kong?

C：Then it must be Har gow, or hakao, which is a famous dish from hongkong dimsum family. Often served with other dumpling like shumai, in english we called it shrimp dumplings. As you can imagine as a shape of a dumpling, shrimp wrapped by translucent skin. For me, from all of the dimsum dishes that exists, shrimp dumpling is my favourite along with shumai. You don’t need to add soy sauce or any other ingredients, just bite it with one bite and you’ll be happy with the taste. It could be different in every restaurant but usually they serve it like 3 pieces each portion? So i usually order minimum 2 portion ahaha, but there’s something crucial for me about this dish. When the wrap broke, it makes me angry ahaha. Because if they’re broke its not that good? I’m serious about hakao because i will try every hakao in every hongkong dimsum restaurant.

S: That’s a really good one! But for me, the impressive food that I want to share must be the Hong Kong roast goose. I have a particularly deep impression of this dish because back to the time when I was in high school, my classmates and I went to Hong Kong to take an exam together. The SAT always took a long long long time, so we were really starving after the test. Anyway! That day, we were taken to a seemingly ordinary small shop, but when the roast goose was served, both the appearance and the taste left us a stunning feeling. The delicacy of this dish cannot be separated from the complex production process. First of all, the goose meat should be blanched in cold water, and then taken out after cooking. The sauce not only needs to be applied to the skin, but also needs to be evenly applied to the abdominal cavity of the goose; Once marinated, the goose needs to be fried, and for a balanced color, most cooks will fry the goose for a while and then hold the neck of the goose to drizzle the hot oil down. After frying, the goose's belly will be stuffed with spices and seasoning, and then the special sauce will be drizzled on the surface and baked in the oven until the surface tastes crispy. The skin is crispy and golden, and the meat inside is tender and juicy. My friends still often say it was the best roast goose they've ever had!

L: Since Sunny just mentioned roast goose, it reminds me of a dish I have tasted in Hong Kong before. This dish has a similar taste to roast goose and is also one of the representative dishes in Hong Kong. I believe everyone can guess that this dish is char siew, which we called barbecued pork in English. This cuisine is amazing in both appearance and taste. To make barbecued pork, people usually choose pork belly, which is neither too fat nor too thin, and has a very rich taste. First, put the meat in a pot, add water, ginger, and cooking wine to boil until it boils. This can remove the fishy smell of the pork. When pickling pork, add barbecue sauce and light soy sauce in proportion, and add honey appropriately according to personal taste. As for the tools for cooking barbecued pork, you can choose rice cooker, air fryer or pan according to your own situation. But I prefer to use electric rice cookers personally, because the char siu meat cooked in a rice cooker is softer and even could easily melts in your mouth. Oh my gosh, speaking of this, I feel like my mouth is watering already. Hahahaha

S: Oh, Lucia, you're always like this！Just have some snacks before the podcast! hahaha

C: This is too hard to control, no one can resist the temptation of delicious food hahaha

L: Clei, you got it! Hahahaha

S: Okay, I admit it. I guess that’s one of the essential reason that this podcast was born.

L: Yes. And happy times are always short, this episode is coming to an end. Let's thanks our guest Clei again!

S: Yes! Thank you, Clei!

C: Thank you all! Goodbye!

L: See you guys next time!

S: See you!

Intro/Outro music: Blue Bossa by Jazz at Mladost Clubhttps://freemusicarchive.org/music/Jazz_at_Mladost_Club/Jazz_Night/Blue_bossa/ https://creativecommons.org/licenses/by-nc-sa/3.0/legalcode