@joanintokyo: “烧白 (Shao Bai)” refers to a traditional Sichuan method of: 1）Slicing pork belly thickly 2）Steaming it in a bowl 3）Inverting it onto a plate before serving The technique is related to “扣肉” (bowl-steamed inverted pork dishes) seen across southern China, but Sichuan versions emphasize either sweet red-bean richness or deep savory intensity.#美食 #四川 #过年 #东京 #日本

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Tuesday 03 March 2026 13:24:05 GMT