Barbecued pork
Chinese name
Traditional Chinese	叉燒
Simplified Chinese	叉烧
Hanyu Pinyin	chāshāo
Jyutping	caa1 siu1
Japanese name
Kanji	叉焼
Katakana	チャーシュー

Char siu, also known as Chinese Barbecued pork, BBQ pork, cha siu, and char siew, is 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. Traditional Chinese characters are one of two standard character sets. ... Simplified Chinese characters (Simplified Chinese: 简体字; Traditional Chinese: 簡體字; pinyin: jiÇŽntǐzì; also Simplified Chinese: 简化字; Traditional Chinese: 簡化字; pinyin: jiÇŽnhuàzì) are one of two standard character sets of printed contemporary Chinese written language. ... Pinyin (拼音, Pīnyīn) literally means join (together) sounds (a less literal translation being phoneticize, spell or transcription) in Chinese and usually refers to Hànyǔ Pīnyīn (汉语拼音, literal meaning: Han language pinyin), which is a system of romanization (phonetic notation and transliteration to roman script) for Standard Mandarin used in the... Jyutping (Traditional Chinese: 粵拼; Simplified Chinese: 粤拼; pinyin: yuèpÄ«n; Yale: yuhtpÄ«ng; Jyutping: jyut6ping3; sometimes spelled Jyutpin) is a romanization system for Standard Cantonese developed by the Linguistic Society of Hong Kong (LSHK) in 1993. ... 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 Kanji (Japanese: ) are the Chinese characters that are used in the modern Japanese logographic writing system along with hiragana (平仮名), katakana (片仮名), arabic numerals, and the Roman alphabet. ... 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 Rōmaji ローマ字 Katakana (片仮名) are a Japanese syllabary, one of the four Japanese writing systems. ... Cantonese cuisine (Chinese: 粵菜; Pinyin: yuè cài) originates from the region around Canton (Guangzhou) in southern Chinas Guangdong province. ... A barbecue on a trailer at a block party in Kansas City. ... Two halves of a pig being delivered Pork is the meat taken from pigs. ... Magnified crystals of refined sugar Magnification of typical sugar In general use, non-scientists take sugar to mean sucrose, also called table sugar or saccharose, a white crystalline solid disaccharide. ... A jar of honey, shown with a wooden honey server and scones. ... The color of food is considered important in its enjoyment. ... Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt originating in China. ... Sherry solera Sherry is a type of wine originally produced in and around the town of Jerez, Spain. ... Rice wine refers to wine made from rice instead of grapes. ...

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 char siu bau, where it is stuffed in buns, and char siew rice (or Barbecued pork with rice), where it is served with rice. It is also common to serve with other roasted items such as chicken with soy sauce (油雞) and sliced steamed chicken (切雞) (as 叉雞飯, cha gai fan, or barbecued pork and chicken with rice), salted egg (鹹蛋), roasted pork and roasted duck. Besides rice it is also served with noodles, such as lai fun (瀨粉), Shahe fen (河粉), wonton noodles. In some locations such as in Singapore, it is also commonly combined with other dishes such as Hainanese chicken rice. Assorted forks. ... Wikibooks Cookbook has more about this subject: Roasting Roasting is a cooking method that utilizes dry heat, whether an open flame, oven, or other heat source. ... The baozi (Chinese: 包子; pinyin: ), bao tze (Wade-Giles romanization), or bau, is a type of steamed, filled bun or bread-like item in Chinese cuisine. ... Char Siew Rice is a dish common in Singapore, Malaysia and Hong Kong. ... Shāhé fÄ›n (Chinese: 沙河粉), colloquially called hé fÄ›n (河粉), is a type of wide Chinese noodle made from rice. ... 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. ...

Char siu is common in places with a large Cantonese-speaking community, including 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. Chashu is often used for ramen topping in Japan. Cantonese people (Traditional Chinese: 廣東人; Simplified Chinese: 广东人; Pinyin: Guǎngdōng rén; Jyutping: gwong2 dung1 yan4), broadly speaking, are persons originating from the present-day Guangdong province in southern China. ... Alternative meaning: In geology, North China (continent) and South China (continent) were two ancient landmasses that correspond to modern northern and southern China. ... A jar of honey, shown with a wooden honey server and scones. ... Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt originating in China. ... Shoyu (soy sauce) ramen. ...