Ever wonder what the pork is in your takeout BBQ pork fried rice? It’s a watered down version of char siu, the most popular variety of Cantonese roast meats. Lynda and Iris talk about what it is, how it makes the perfect lunchbox in Hong Kong, and where char siu has travelled. We interview Thomas Chen, Executive Chef/Owner of Tuome on Cantonese roast meats and how he incorporates it into his contemporary American restaurant’s menu.