{"id":184,"date":"2016-08-25T12:48:30","date_gmt":"2016-08-25T19:48:30","guid":{"rendered":"https:\/\/blogs.ubc.ca\/savebbqmeats\/?p=184"},"modified":"2016-10-07T12:16:20","modified_gmt":"2016-10-07T19:16:20","slug":"under-fire","status":"publish","type":"post","link":"https:\/\/blogs.ubc.ca\/savebbqmeats\/archives\/under-fire\/","title":{"rendered":"Under Fire"},"content":{"rendered":"

\"Screen<\/p>\n

Coming to the Vancouver Asian Film Festival<\/a> in November 2016<\/h3>\n

An inside look at the secret methods of roasting a Chinese-style pig, its unexpected history in Vancouver, and how we understand Chinese Canadian cuisine. Created by Christy Fong and Denise Fong for FIPR 469A: Asian Canadian Film Production at the University of British Columbia, with special thanks to Alejandro Yoshizawa and Money BBQ.<\/p>\n

\"vaff20-laurel\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Coming to the Vancouver Asian Film Festival in November 2016 An inside look at the secret methods of roasting a Chinese-style pig, its unexpected history in Vancouver, and how we understand Chinese Canadian cuisine. Created by Christy Fong and Denise…<\/span><\/p>\n

Read more ›<\/a><\/div>\n

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