Top 5 Ultimate Smoked Chinese Food by Masterchef | How to Make • Taste Show

Masterchef John Zhang shares tips on How to Make the Chinese BBQ - smoked pork belly, ribs, chicken, silver cod, and duck.

0:21 Smoked Pork Belly
2:43 Tea-Smoked Ribs
5:41 Smoked Whole Chicken
8:10 Smoked Silver Cod
9:19 Smoked Whole Duck

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Smoking heated tea leaves or wood shavings imparts color, aroma and fragrance to ingredients and is one of the techniques of Chinese cuisine. In the ancient times, this was a method to preserve foods for a longer period. As hot smoke drives most of the moisture out from food ingredients, it also effectively kills bacteria and extends their shelf life.

Get the recipes:
https://www.tasteshow.com/product/smoked-pork-belly_27997.html
https://www.tasteshow.com/product/smoked-pork-ribs_3485.html
https://www.tasteshow.com/product/tea-smoked-whole-chicken_5439.html
https://www.tasteshow.com/product/smoked-silver-cod_3874.html
https://www.tasteshow.com/product/tea-smoked-duck_5458.html

The Chinese technique of tea smoking involves heating a mixture of rice and tea-leaves in a wok until it smokes. Food is cooked over the tea mixture in a steamer or on a wire rack. It's covered with a wok lid to trap in the smoke for flavor. It's speedy because the food cooks as it smokes.

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