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Encyclopedia > Char siu
Char siu

Image File history File linksMetadata Charsiu. ...

Chinese roasted pork
Chinese name
Traditional Chinese: 叉燒
Simplified Chinese: 叉烧
Cantonese Jyutping: caa1 siu1
Hanyu Pinyin: chāshāo
Literal meaning: fork roasted
Japanese name
Kanji: 叉焼
Kana: チャーシュー
Vietnamese name
Vietnamese: xá xíu

Char siu ( or correctly spelled Cha Shao, also cha siu and char siew), otherwise known as barbecued pork, is a popular way to prepare pork in Cantonese cuisine. It is classified as a type of siu mei, Cantonese roasted meat dishes. Traditional Chinese characters refers to one of two standard sets of printed Chinese characters. ... Simplified Chinese character (Simplified Chinese: or ; traditional Chinese: or ; pinyin: or ) is one of two standard sets of Chinese characters of the contemporary Chinese written language. ... This article is about all of the Cantonese (Yue) dialects. ... Jyutping (sometimes spelled Jyutpin) is a romanization system for Standard Cantonese developed by the Linguistic Society of Hong Kong (LSHK) in 1993. ... Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most common variant of Standard Mandarin romanization system in use. ... Map of eastern China and Taiwan, showing the historic distribution of Mandarin Chinese in light brown. ... Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most common variant of Standard Mandarin romanization system in use. ... Min (Chinese: ; pinyin: ; POJ: Bân hong-giân; BUC: Mìng huŏng-ngiòng) is a general term for a group of dialects of the Chinese language spoken in the southeastern Chinese province of Fujian as well as by migrants from this province in Guangdong (around Chaozhou-Swatou... Mǐn N n (Chinese: 閩南語), also spelt as Minnan or Min-nan; native name B ; literally means Southern Min or Southern Fujian and refers to the local language/dialect of southern Fujian province, China. ... Technical note: Due to technical limitations, some web browsers may not display some special characters in this article. ... This article is about all of the Cantonese (Yue) dialects. ... Jyutping (sometimes spelled Jyutpin) is a romanization system for Standard Cantonese developed by the Linguistic Society of Hong Kong (LSHK) in 1993. ... The Yale romanizations are four systems created during World War II for use by United States military personnel. ... Japanese writing Kanji Kana Hiragana Katakana Hentaigana Manyōgana Uses Furigana Okurigana Rōmaji   ) are the Chinese characters that are used in the modern Japanese logographic writing system along with hiragana (平仮名), katakana (片仮名), and the Arabic numerals. ... Japanese writing Kanji 漢字 Kana 仮名 Hiragana 平仮名 Katakana 片仮名 Manyogana 万葉仮名 Uses Furigana 振り仮名 Okurigana 送り仮名 Rōmaji ローマ字 For other meanings of Kana, see Kana (disambiguation). ... Japanese writing Kanji 漢字 Kana 仮名 Hiragana 平仮名 Katakana 片仮名 Uses Furigana 振り仮名 Okurigana 送り仮名 Romaji ローマ字 The title given to this article lacks diacritics because of certain technical limitations. ... For other uses, see Pork (disambiguation). ... Yue cuisine Chinese: Cantonese (Yue) cuisine originates from Guangdong Province in Southern China, or more precisely, the area around Guangzhou (Canton). ... Cantonese people classified roasted or barbequed foods as Siu mei (燒味), lit. ...

Contents

Chinese cuisine

A plate of char siew rice, served also with roasted pork.
A plate of char siew rice, served also with roasted pork.

"Char siu" literally means "fork burn/roast" the traditional cooking method for the dish. Long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire.


The meat, typically a shoulder cut, is seasoned with a mixture of honey, five-spice powder, fermented tofu, soy sauce, hoisin sauce, red food colouring (optional) and sherry or rice wine(optional). These seasonings turn the exterior layer of meat dark red, similar to the "smoke ring" of American barbecues. Maltose may be used to give char siu its characteristic shiny glaze. For other uses, see Honey (disambiguation). ... Five-spice powder (五香粉, wÇ”xiāngfÄ›n in hanyu pinyin) is a convenient seasoning for Chinese cuisine, particularly Cantonese cuisine. ... Pickled tofu (豆腐乳 in Chinese, Pinyin: dòufu rÇ”, lit. ... Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... Vietnamese name Vietnamese: Hoisin sauce, or Haixian Sauce, (hÇŽixiānjiàng) also called Chinese barbecue sauce and suckling pig sauce, is a Chinese dipping sauce. ... The color of food is considered important in its enjoyment. ... A glass of amontillado Sherry For other uses, see Sherry (disambiguation). ... Shaoxing jiu, a famous huangjiu Huangjiu (黄酒; pinyin: huáng jiÇ”, lit. ... Maltose, or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) linkage. ...


Char siu is typically consumed alongside a starch, whether inside a bun (cha siu baau), with noodles, or with rice (cha siu fan). The accompaniments served with char siu are strongly influenced by regional variation. Steamed Char Siu Bao Char Siu Bao (Simplified Chinese: ; Traditional Chinese: ; pinyin: ) are Cantonese roast pork buns. ...


Hong Kong

In Hong Kong, char siu is usually purchased from a siu mei establishment, which specializes in meat dishes — char siu, soy sauce chicken, white cut chicken, roasted goose, etc. These shops usually display the merchandise by hanging them in the window. As a result, char siu is often consumed alongside one of these other meat dishes. Cantonese people classified roasted or barbequed foods as Siu mei (燒味), lit. ... Wikibooks Cookbook has more about this subject: Soy sauce chicken Soy sauce chicken (醬油雞) is a northern Chinese dish. ... White cut chicken or white sliced chicken is a variety of siu mei, or roasted meat dishes, within Cantonese cuisine. ... Roasted goose is a dish found within Chinese and German cuisine. ...


Southeast Asia

In Malaysia and Singapore, char siew rice is found in many Chinese shāo là (烧腊) stalls along with roasted duck and roasted pork. It is served with slices of char siu, cucumbers, white rice and drenched in sweet gravy or drizzled with dark soy sauce. Char siew rice can also be found in Hainanese chicken rice stalls, where customers have a choice of having their char siew rice served with plain white rice or chicken-flavoured rice, and the same choice of garlic chilli and soy sauces. Binomial nomenclature Cucumis sativus Ref: ITIS 22364 The cucumber is the edible fruit of the cucumber plant Cucumis sativus, which belongs to the gourd family Cucurbitaceae, as do melons and squash. ... Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... Hainanese chicken rice (Simplified Chinese: 海南鸡饭; Traditional Chinese: 海南雞飯; pinyin: HÇŽinán jÄ«fàn) is a rice dish most commonly associated with Singaporean cuisine, although it is also commonly sold in neighbouring Malaysia and found in Hainan itself. ...


Japanese cuisine

Chāshū Ramen
Chāshū Ramen

Chāshū, despite its literal meaning of "fork roasted", is browned first then simmered, resulting in a softer, moister texture that better complements typical accompaniments such as ramen than roasting would. Chāshū is typically seasoned with honey and soy sauce like its Chinese counterpart, but without the red food colouring, sugar and five-spice powder. This article is about the traditional Japanese noodle soup. ... Five-spice powder (五香粉, wÇ”xiāngfÄ›n in hanyu pinyin) is a convenient seasoning for Chinese cuisine, particularly Cantonese cuisine. ...


See also

Spare ribs with Chinese barbecue sauce Spare ribs (also called spareribs) are a variety of pork ribs, eaten in various cuisines around the world. ... Red-cooked pork belly served with thickened braising sauce Red cooking is an English umbrella term used to describe two slow braising Chinese cooking techniques: hóng shāo (Traditional Chinese: 紅燒) or lǔ (Traditional Chinese: 滷; pinyin: lǔ). While the former can be done in less than 20 minutes and usually...

External links

  • Wiki Cookbook recipe on how to make Cha Shao
  • Char siu recipes featured in the Honolulu Star Bulletin

  Results from FactBites:
 
Honolulu Star-Bulletin Features (424 words)
Smoky slices of char siu come to the table in a number of ways, from casual to formal.
Several local cookbooks offer recipes for char siu, but most are lacking when it comes to exact ingredients or instructions.
Char siu also may be grilled over charcoal.
Chow Times: Char Siu Bao (Part 1 of 2) (498 words)
Char Siu Bao is translated as BBQ Pork Bun.
The word Char Siu is cantonese for BBQ Pork.
Remove the frying pan from the stove and stir in the Char Siu (the char siu has to be diced first).
  More results at FactBites »

 
 

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