Siu mei

Common card · No. 362877

Siu mei (Chinese: 燒味) is the generic Cantonese name of meats roasted on spits over an open fire or in a large wood-burning rotisserie oven. This technique creates a unique, deep barbecue flavor and the roast is usually coated with a flavorful sauce (a different sauce is used for each variety of meat) before roasting. Siu mei is very popular in Hong Kong, Macau, Singapore, Malaysia and overseas Chinatowns, especially with Cantonese emigrants. In Hong Kong, the average person eats siu mei once every four days, with char siu being the most popular, followed by siu yuk (roast pork or pork belly) second, and roast goose third. Some dishes, such as white cut chicken and soy sauce chicken, are not roasted at all but are considered siu mei nonetheless. Siu mei is also known colloquially as siu laap (燒臘), as the latter term encompasses siu mei and laap mei, a type of preserved meat. They are usually prepared in the same kitchen during autumn and winter season in what are often known as siu laap...

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