New York City Street Food - Roast Duck and Roast Pork Mantou

Cantonese style roast duck and crispy roast pork served in steamed Chinese buns, and topped with thinly sliced cucumbers, scallions and sweet hoisin sauce. Siu yuk (Chinese: 燒肉 / 火肉 literally: "roast meat") is a variety of siu mei, or roasted meat dishes, in Cantonese cuisine. It is made by roasting an entire pig with seasoning in a charcoal furnace at high temperature. Roasted pigs of high quality have crisp skin and juicy and tender meat. Usually the meat is served plain, but it is sometimes served with soy sauce or hoisin sauce. When individual pieces are served, it is known as "roasted meat" (Chinese: 燒肉; pinyin: shāo ròu; Cantonese Yale: sīu yuhk). When the entire pig is served, the dish is known as "roasted pig" (Chinese: 燒豬; pinyin: shāo zhū; Cantonese Yale: sīu jyū). In most cases it is referred to by the former term since it is always consumed in small quantities. Other variations are Hornado in Ecuadorian cuisine, Lechon in Filipino cuisine, and Leitoa a pururuca in Brazilian cuisine. Peking Duck is a famous duck dish from Beijing that has been prepared since the imperial era. The meat is prized for its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is eaten with scallion, cucumber and sweet bean sauce with pancakes rolled around the fillings. Sometimes pickled radish is also inside, and other sauces (like hoisin sauce) can be used.