ETHNIC MEAT PRODUCTS | China and Southeast Asia

There are more than 100 different types of traditional Chinese meat products in mainland China and Southeast Asia as well as in metropolitan cities with ethnic Chinese population. A few Chinese meat products are now manufactured in meat processing plants using the latest meat processing technology and machinery, while maintaining the characteristics of Chinese dietary customs and product formulations. The bulk of Chinese meat products are made from pork, the most common meat of choice for the majority of the Chinese people. There are many regional flavors. The northern Beijing-style is characterized by a strong flavor and spices (e.g., roasted mutton and seasoned beef and pork). The southern Suzhou-style flavor is characterized by a rich flavor tinged with sweetness (roasted meats and dried meats). The Cantonese flavor is characterized by a sweet taste from sugar and hot air or smoke generated from fragrant wood and are brightly red colored (roasted suckling pigs and Cantonese-style Chinese sausages). Sichuan flavor is characterized by spiciness (hot chilli, black pepper, sesame oil, ginger, and Sichuan pepper).