There are many versions of Chinese 5 Spice Meat Rolls.
Some call it Lor Bak, some call it Chun Juan, Some call it Wu Xiang.
Basically, it's a meat roll, filled with pork that is minced or cut into thin strips, marinated with seasoning and spices, wrapped in beancurd sheets and cooked. If I am not wrong, the differences will be; Penang Style Lor Bak is made with pork strips, Hokkien Chun Juan/Lor Bak is minced pork and Teochew Wu Xiang/Ngoh Hiang is minced pork with the addition of taro. They are all seasoned with the essential 5 spice powder.
