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Three Elements - Chinese BBQ "Three Elements" Chinese Restaurant offers three types of dining, including Chinese Barbecue, or "Char siu". Originally from southeastern China, char siu barbecue is now a favorite all over Asia. The name translates as "fork-roasted," and describes the method of hanging strips of marinated meat on forked skewers and roasting them in an oven or over an open fire. The meat is typically a shoulder cut of domestic pork (although in ancient times wild boar and other available meats were also used), is seasoned with a mixture of honey, five-spice powder, fermented tofu (red), dark soy sauce, hoisin sauce, red food colouring (not a traditional ingredient but very common in today's preparations) and sherry or rice wine (optional). These seasonings turn the exterior layer of the meat dark red, similar to the "smoke ring" of American barbecues. Maltose may be used to give char siu its characteristic shiny glaze. |
Three Elements are Stir Fry, Hot Pot and Chinese BBQ Background Char siu (also spelled chasu, cha siu, chashao, and char siew), otherwise known as barbecued meat (usually pork) in China or Chinese-flavored barbecued meat outside China, is a popular way to flavor and prepare pork in Cantonese cuisine.[1] It is classified as a type of siu mei, Cantonese roasted meat. |
Char siu is typically consumed with starch, whether inside a bun (cha siu baau), with noodles (cha siu mein), or with rice (cha siu fan) in fast food establishments, or served alone as a centerpiece or main dish in traditional family dining establishments. If it is purchased outside of a restaurant, it is usually taken home and used as one ingredient in various complex entrees consumed at family meals. |
