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Char siu Wikipedia

Char siu (Traditional Chinese|Tradtional Chinese: ??????, Simplified Chinese character|Simplified Chinese: ??????; Standard Mandarin|Mandarin Pinyin: ch??sh??o; Standard Cantonese|Cantonese IPA2|ts????₅₅ s????₅₅, Jyutping: caa1 siu1, Yale romanization#Cantonese|Yale: ch?? si??; Min Nan: Char Sio; Japanese Language|Japanese: ??????????????????/??????), also known as cha siu, BBQ pork and char siew, is Cantonese cuisine|Cantonese-style barbecued pork. It is usually made with long strips of boneless pork, typically pork shoulder. The distinctive feature of char siu is its coating of seasonings which turn the meat dark red, or occasionally burnt, during cooking. The seasoning mixture for char siu usually includes sugar or honey, five-spice powder, red food colouring, soy sauce, and sherry or rice wine.

Image:Lunchtimeproduction.png|thumb|250px|A BBQ pork and chicken with rice (cha gai fan) lunchbox, the logo of the production company of My life as McDull and McDull, Prince de la Bun. The words char siu literally mean "fork roasted", which is the traditional preparation method. Long forks hold the meat in a covered oven or over a fire. Char siu is rarely eaten on its own, but used in the preparation of other foods, most notably baozi|char siu bau, where it is stuffed in buns, and char siew rice, where it is served with rice. It is also common to serve with other roasted items such as chicken with soy source (??????) chicken with and sliced steamed chicken (??????) (as ?????????, cha gai fan, or BBQ pork and chicken with rice), salted egg (??????), roasted pork and roasted duck. Besides rice it is also served with Chinese noodle|noodles, such as lai fun (??????), ho fun (??????), wonton noodles. In some locations such as in Singapore, it is also commonly combined with other dishes such as Hainanese chicken rice.

Char siu is common in places with a large Cantonese people|Cantonese-speaking community, including North China and South China|southern China, Malaysia and Singapore. It is also commonly served in Chinese restaurants and food markets in other parts of the world. In Japan, where the variant is known as "chashu", it is typically prepared with a sweet honey and soy sauce coating, but without the red sugar and five-spice preparation.

Category:Cantonese cuisine
Category:Malaysian cuisine
Category:Singaporean cuisine
Category:Pork
Category:Hong Kong cuisine
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ja:??????

Last Modified:   2005-11-07