Char Sui Pork

Char siu (also spelled cha siu, chashao, and char siew), otherwise known as barbecued pork in China or Chinese barbecued/roast pork outside China, is a popular way to prepare pork in Cantonese cuisine. It is classified as a type of siu mei, Cantonese roasted meat dishes. "Char siu" literally means "fork burn/roast" after 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, dark 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 barbecues. Maltose may be used to give char siu its characteristic shiny glaze.

Char siu is typically consumed alongside a starch, whether inside a bun, with noodles, or with rice. The accompaniments served with char siu are strongly influenced by regional variation.