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April 19th, 2012

Day Ten: Steamed Pork and Dry-Braised Fish



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Dish of the day No. 1 – Dry Braised Fish 干烧鱼, sprinkled with ground pork and Yibin salted vegetable 宜宾芽菜.

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Ever since the laowai started filming and photographing the dishes, the trend has become ubiquitous.

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Alternating perpendicular bars of onion and pickled chilies finalize the look.

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Today's dish No. 2 is Steamed Breaded Pork Belly 粉蒸肉.

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Thin slices of fatty meat, coated with starch and coarse rice flour and garnished with potatoes are such delicious comfort food.

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Replicating dry-braised fish during practice.

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Deep-fried fish is awaiting its sauce.

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At the same time, we prepared a whole tray of pork and potato bowls and marked them with red and green epaulets, to distinguish our work from the competing teams.

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Trays this size cannot fit into the wok-mounted steaming basket and have to be loaded into an industrial-size steamer.

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Students are munching on the product of their work.