The White Swan Hotel, one of the most recognized five-star luxury hotels in China and a landmark of the modern Lingnan architecture, has been regarded as a true benchmark for authentic Cantonese cuisine since its founding in 1983.

A Cantonese dish called char siu, also known as Cantonese barbecued pork, is true authentic in this hotel.

In 2019, the White Swan Hotel upgraded the raw ingredient to use Iberico black pigs from Spain.

During the preparation, the chef will first cut the Iberico pork into long strips and marinate it for 3 hours with ingredients such as eggs, sugar, light soy sauce, rice wine, and salt.

After that, the meat is skewered and hung on a rack then placed in a hot oven at 200 degrees and grilled for 15 minutes until fully cooked.

To ensure the texture of char siu when eaten, the master-chef will pour the rosolio onto the meat and sprinkle it with sea salt while smoking it in front of the guests.

When the barbecued pork is served, it has a rich golden-red color with a sparkling and translucent appearance. The meat is tender and juicy, with an explosion of flavors in your mouth!

广州白天鹅宾馆是中国内地首家五星级酒店，也是现代岭南建筑“里程碑”式的作品，自1983年创办之日起，其餐食一直是“标杆”般的存在。

白天鹅宾馆的叉烧（又名“广式烤肉”），尤为地道。

从2019年开始，白天鹅宾馆将原材料升级为西班牙伊比利亚黑毛猪。师傅在制作时，先将伊比利亚黑毛猪肉改切成长条状，用鸡蛋、砂糖、生抽、曲酒、精盐等味料和匀腌制3小时，用叉烧环穿挂好放入200摄氏度的烧炉中大火烤制15分钟即成。

为了让叉烧在入口时保持口感，上桌前师傅还会在现场用玫瑰露酒浇淋在叉烧上，并辅以海盐一同熏炒。

制作好的叉烧色泽金红浓郁，外表晶莹透亮，吃一口肉质弹爽润泽，实乃人间美味……

策划｜夏世焱
文案｜陈斌 翟千惠
翻译｜梁美琪
翻译审核｜古司祺
出镜｜尤金
拍摄｜郭思杰 龚吉林 夏世焱 周政超
剪辑｜郭思杰 翟千惠
出品｜新快报 ╳  羊城晚报对外传播部
责编｜陈楚仪