Қантондық стильдегі шашуйқ (Char Siu)

Cantonese style of barbecued pork

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. It is classified as a type of siu mei ([[wikt:燒味), Cantonese roasted meat.

Japanese culture has adapted 叉燒 as chāshū (チャーシュー). Unlike its Chinese variant, it is prepared by rolling the meat into a log and then braising it at a low temperature. The Japanese adaptation is typically seasoned with soy sauce, sake, mirin and sugar or other sweetener, without the red food colouring, nor five spice powder. It is a typical ingredient for toppings in rāmen.

Gochujang chasiu (차시우) is roast pork belly with a unique fusion of Chinese and Korean flavors. It is sticky and sweet from the sugar and honey, smoky from the aromatic Chinese spices, and subtly spicy from the Korean gochujang. Sometimes, chasiu is used in bibimbap.

As a means of exceptional flavor and preparation, char siu applications extend beyond pork. In Hawaii, various meats are cooked char siu style. The term char siu refers to meats which have been marinated in char siu seasoning prepared either from scratch or from store bought char siu seasoning packages, then roasted in an oven or over a fire. Ingredients in marinades for cha siu are similar to those found in China (honey, five spice, wine, soy, hoisin, etc. ), except that red food colouring is often used in place of the red bean curd for convenience. Char siu is used to marinate and prepare a variety of meats which can either be cooked in a conventional or convection oven (often not requiring the use of a fork or cha(zi) as traditional Chinese ovens do), on a standard barbecue, or even in an underground Hawaiian imu. In Hawaii, char siu chicken is as common as char siu pork, and various wild birds, mountain goat, and wild boar are also often cooked char siu style, as are many sausages and skewers.