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Uploaded by langmingplace on Jan 2, 2011
片中燒脆皮過程由朗明美食燒豬師Mr. Tsang擔任,以上部驟屬最後一部,即上檯前的10多分鐘,將皮燒脆,而全部過程,由生豬、將碳火焗爐預熱、經過古法碳火焗爐,到最後將豬身燒成脆皮,需時約五小時,若晚上七時上檯,一般在下午2時就會進行前期工作。
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