https://www.chinesefoodwiki.org/index.php?action=history&feed=atom&title=Char_SiuChar Siu - Revision history2026-09-22T01:28:43ZRevision history for this page on the wikiMediaWiki 1.37.1https://www.chinesefoodwiki.org/index.php?title=Char_Siu&diff=908&oldid=prevAdmin: [CFWK] Create Char Siu dish page (Round7 P0)2026-09-21T16:51:52Z<p>[CFWK] Create Char Siu dish page (Round7 P0)</p>
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|title=Char Siu (Cantonese BBQ Pork 叉烧) - Chinese Food Wiki<br />
|keywords=Char Siu,叉烧,siu mei,Hong Kong Food,Guangdong Food<br />
|description=Char Siu is Cantonese barbecued pork with a sweet-savory glaze, a core item of siu mei roast-meat shops.<br />
}}<br />
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{{Infobox chinese food<br />
| image = Char Siu.jpg<br />
| caption = Char Siu<br />
| alternate_name = Chinese BBQ pork; 叉烧; 叉燒<br />
| pinyin = Chāshāo<br />
| type = Roast / barbecued pork<br />
| course = Main course / roast-meat plate<br />
| country = China<br />
| region = Guangdong / Hong Kong<br />
| other = Siu mei (烧味) classic<br />
}}<br />
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'''Char Siu''' (Simplified Chinese: 叉烧; Traditional Chinese: 叉燒; Cantonese: ''chā sīu''; Pinyin: ''Chāshāo'') is Cantonese barbecued pork coated in a sweet-savory glaze and roasted until caramelized at the edges. It is a cornerstone of '''siu mei''' (烧味) roast-meat culture in [[Guangdong Food|Guangdong]] and [[Hong Kong Food|Hong Kong]], sold in specialist shops and served over rice, in noodles, or as a filling.<ref name="wp">[https://en.wikipedia.org/wiki/Char_siu English Wikipedia]</ref><br />
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== Characteristics ==<br />
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Char siu should be juicy inside with sticky, lightly charred edges. The flavor blends soy, sugar or honey, fermented bean or hoisin-type notes, and aromatic spice character. Color traditionally comes partly from seasoning pastes; modern kitchens vary in how vivid the red appears.<br />
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== Ingredients (overview) ==<br />
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Pork strips (often shoulder or similar cuts) are marinated and roasted. Marinades commonly include soy sauce, sugar or maltose/honey, rice wine, and aromatic pastes. The meat is hung or rack-roasted so glaze can caramelize. Exact shop recipes vary; this page stays at overview level.<br />
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== History and culture ==<br />
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As part of Cantonese siu mei, char siu grew with roast-meat stall and restaurant culture in southern China and Hong Kong. Overseas Chinatowns often feature char siu rice as an everyday plate, helping the dish become one of the most recognizable Chinese roast meats globally.<br />
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== Serving and variations ==<br />
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Common forms include char siu rice, char siu in wonton noodles, and diced char siu in fried rice or buns (char siu bao—also a dim sum staple). Related roast meats include roast goose and crispy pork belly in the same siu mei display case. See [[Dim Sum]] for bun contexts and [[Hong Kong Food]] / [[Guangdong Food]] for regional dining culture.<br />
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== See also ==<br />
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* [[Hong Kong Food]]<br />
* [[Guangdong Food]]<br />
* [[Dim Sum]]<br />
* [[Sweet and Sour Pork]]<br />
* [[Rice Noodle Roll]]<br />
* [[List of dishes (A-Z)]]<br />
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== References ==<br />
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{{reflist}}</div>Admin