Char Siu

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 and Hong Kong, sold in specialist shops and served over rice, in noodles, or as a filling.

Characteristics

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.

Ingredients (overview)

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.

History and culture

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.

Serving and variations

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.

See also

• Hong Kong Food
• Guangdong Food
• Dim Sum
• Sweet and Sour Pork
• Rice Noodle Roll
• List of dishes (A-Z)