I notice that in Hong Kong (and possibly in other Asian countries as well), the roast pig is pre-cut into different sections, each section selling at a different price, with the rib section commanding the highest price per pound. But in Canada (at least), the roast pig is hung up whole and then cut from one end to the other as the orders come in, so the entire pig is sold at the same rate regardless of the secction of the pig.
@@trcs3079 In most Chinatowns in North America, the roast pig is hung up whole and cut (i.e. sold) to order from one end to the other, usually top to bottom, and priced the same regardless of the part of the pig.
@@Landis_Grant If you are referring to ascenario where they cut from one end to the other as the orders come in, of course the butcher would be ticked off because it would require him to section off the roast pig in order to access the ribs.
my mom said in china, there are shops that specialize in just selling different types of meat that have been cooked in a variety of ways. she told me this as we were watching a vid of a shop similar to this. but she didn't remember the name of these kind of shop. does anyone know what they are called??
In Mandarin it's called shāo wèi. In Cantonese it's called sīu méi. Traditional Chinese writing is 燒味. These are Cantonese style roast meats mostly pork, duck, goose and chicken.