Char siu is a Cantonese-style of barbecued pork. Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for chasiu baau or pineapple buns. Five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally.
A rack of cha siu pork
A plate of char siu rice
Char siu is often served in a noodle soup as here in Chiang Mai, Thailand
Chāshū ramen
Cantonese or Guangdong cuisine, also known as Yue cuisine, is the cuisine of Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. Strictly speaking, Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers, but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong.
Chefs cook with a wok
Char siu is often marinated with plum sauce and honey for sweet flavour
Oysters steamed in two ways: with ginger and garlic, and in black bean sauce
Image: Sliced century eggs with smashed chili at Guanshi Wing Bar, Xinjiekou (20220723132726)
