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Oh, this looks so wonderful! I can just imagine the sweetness of the corn mingling with the wonderful smoky savouriness of the la rou. I recently attempted to cure my own Sichuanese style bacon - I now know the next dish I'm going to use it in!


Wow! How did that go? I'm not sure I would attempt it here in Malaysia. Presuming you live somewhere more temperate?


So simple to prepare but sounds absolutely delicious. Unfortunately such meals are not available at chinese restaurants in my country, or probably in most other countries. If you open a restaurant with such dishes you will be a superstar!

turkey's for life

All looks gorgeous. Would love to be able to stand in that kitchen and watch how they cook everything - with or without soy sauce!

haribo sweets

What a wonderful experience you had! There's nothing more pleasant with learning than a humble expert generously sharing what he knows... Lucky you for having the chance to watch how a seasoned cook prepares the most wondrous dishes. I like it that his diner looks simple and nondescript, too.


Genius dish. Must give it a try.

Karen from Globetrotter Diaries

My dad makes something similar to that dish except with tofu and a little black bean sauce. Looks delicious-- thanks for sharing!


Luckily I'm in the UK and it is very chilly! I'm not sure I would ever risk air drying a load of meat in a humid environment :-)



We bumped into your blog and we really liked it - great recipes YUM YUM.
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Tracey@Tangled Noodle

Although I will not lack for alternatives here in Manila, I think la rou will become an obsession... Most definitely, I will try this recipe!


what a great post! The pics and the descrips are very useful and educational

Travel Food Phil

This sounds great. I love the fact that it is inspired by a local popular restaurant rather than a big chain or celebrity chef.


I made this for lunch today with some of our local double smoked bacon. It was delicious. thanks.

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