Ever wonder how restaurants achieve that perfect, savory-sweet spring roll filling? It begins not with a recipe, but with a rhythm. I can still hear my Auntie Mei’s cleaver, a steady tap-tap-tap against her heavy wooden block, as the scent of five-spice and roasted pork filled her kitchen. The goal is an exceptionally fine, consistent dice of your char siu, or barbecue pork. This isn't about ch...
