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Char siu, the Glossary

Char siu is a Cantonese-style barbecued pork.^[1]

46 relations: Asado, Barbecue, Bibimbap, Cantonese cuisine, Cha siu bao, Cucumber, Culture of Japan, Cut of pork, Dark soy sauce, Earth oven, Fatback, Fermented bean curd, Five-spice powder, Food coloring, Gochujang, Greater China, Hainanese chicken rice, Hoisin sauce, Honey, Huangjiu, Japan, List of pork dishes, Lou mei, Maltose, Medan, Mirin, North Sumatra, Philippine asado, Pork belly, Pork loin, Ramen, Red cooking, Red yeast rice, Roast goose, Sake, Sherry, Singapore, Sinophone, Siopao, Siu mei, Siu yuk, Skewer, Soy sauce, Soy sauce chicken, Thailand, White cut chicken.
Chinese pork dishes
French Polynesian cuisine
Grilled skewers
Indonesian Chinese cuisine
Polynesian Chinese cuisine
Samoan cuisine

Asado

Asado is the technique and the social event of having or attending a barbecue in various South American countries: especially Argentina, Chile, Paraguay, Peru, and Uruguay where it is also a traditional event.

See Char siu and Asado

Barbecue

Barbecue or barbeque (often shortened to BBQ worldwide; barbie or barby in Australia and New Zealand) is a term used with significant regional and national variations to describe various cooking methods that employ live fire and smoke to cook the food.

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Bibimbap

Bibimbap.

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Cantonese cuisine

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. Char siu and Cantonese cuisine are hong Kong cuisine.

See Char siu and Cantonese cuisine

Cha siu bao

Cha siu bao is a Cantonese baozi (bun) filled with barbecue-flavored ''cha siu'' pork. Char siu and Cha siu bao are Cantonese cuisine, Cantonese words and phrases, Chinese pork dishes, dim sum, French Polynesian cuisine, Polynesian Chinese cuisine and Samoan cuisine.

See Char siu and Cha siu bao

Cucumber

The cucumber (Cucumis sativus) is a widely-cultivated creeping vine plant in the family Cucurbitaceae that bears cylindrical to spherical fruits, which are used as culinary vegetables.

See Char siu and Cucumber

Culture of Japan

The culture of Japan has changed greatly over the millennia, from the country's prehistoric Jōmon period, to its contemporary modern culture, which absorbs influences from Asia and other regions of the world.

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Cut of pork

The cuts of pork are the different parts of the pig which are consumed as food by humans.

See Char siu and Cut of pork

Dark soy sauce

In Chinese cuisine, dark soy sauce is a dark-coloured soy sauce used mainly for adding colour and flavour to dishes.

See Char siu and Dark soy sauce

Earth oven

An earth oven, ground oven or cooking pit is one of the simplest and most ancient cooking structures.

See Char siu and Earth oven

Fatback

Fatback is a layer of subcutaneous fat taken from under the skin of the back of a domestic pig, with or without the skin (referred to as pork rind).

See Char siu and Fatback

Fermented bean curd

Fermented tofu (also called fermented bean curd, white bean-curd cheese, tofu cheese, soy cheese, preserved tofu or sufu) is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine. Char siu and fermented bean curd are Cantonese cuisine.

See Char siu and Fermented bean curd

Five-spice powder

Five-spice powder is a spice mixture of five or more spices used predominantly in almost all branches of Chinese cuisine. Char siu and five-spice powder are Cantonese cuisine.

See Char siu and Five-spice powder

Food coloring

Food coloring, color additive or colorant is any dye, pigment, or substance that imparts color when it is added to food or beverages.

See Char siu and Food coloring

Gochujang

Gochujang or red chili paste.

See Char siu and Gochujang

Greater China

"Greater China" is an ethno-linguistic term describing a geographical area sharing cultural and economic ties with the Chinese people.

See Char siu and Greater China

Hainanese chicken rice

Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. Char siu and Hainanese chicken rice are thai cuisine.

See Char siu and Hainanese chicken rice

Hoisin sauce

Hoisin sauce is a thick, fragrant sauce commonly used in Cantonese cuisine as a glaze for meat, an addition to stir fry, or as dipping sauce.

See Char siu and Hoisin sauce

Honey

Honey is a sweet and viscous substance made by several species of bees, the best-known of which are honey bees.

See Char siu and Honey

Huangjiu

Huangjiu is a type of Chinese rice wine most popular in the Jiangnan area.

See Char siu and Huangjiu

Japan

Japan is an island country in East Asia, located in the Pacific Ocean off the northeast coast of the Asian mainland.

See Char siu and Japan

List of pork dishes

This is a list of notable pork dishes.

See Char siu and List of pork dishes

Lou mei

Lou mei is the Cantonese name given to dishes made by braising in a sauce known as a master stock or lou sauce. The dish is known as lu wei in Taiwan. Char siu and lou mei are Cantonese cuisine and Cantonese words and phrases.

See Char siu and Lou mei

Maltose

Maltose, also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. In the isomer isomaltose, the two glucose molecules are joined with an α(1→6) bond. Maltose is the two-unit member of the amylose homologous series, the key structural motif of starch.

See Char siu and Maltose

Medan

Medan is the capital and largest city of the Indonesian province of North Sumatra.

See Char siu and Medan

Mirin

is a type of rice wine and a common ingredient in Japanese cooking.

See Char siu and Mirin

North Sumatra

North Sumatra (Sumatera Utara), also called North Sumatra Province, is a province of Indonesia located in the northern part of the island of Sumatra, just south of Aceh.

See Char siu and North Sumatra

Philippine asado

Philippine asado refers to two different Filipino braised meat dishes.

See Char siu and Philippine asado

Pork belly

Pork belly or belly pork is a boneless, fatty cut of pork from the belly of a pig.

See Char siu and Pork belly

Pork loin

Pork loin is a cut of meat from a pig, created from the tissue along the dorsal side of the rib cage.

See Char siu and Pork loin

Ramen

is a Japanese noodle dish.

See Char siu and Ramen

Red cooking

Red cooking, also called Chinese stewing, red stewing, red braising, or flavor potting, is a slow braising Chinese cooking technique that imparts a reddish-brown coloration to the prepared food.

See Char siu and Red cooking

Red yeast rice

Red yeast rice, red rice koji (lit. 'red koji'), red fermented rice, red kojic rice, red koji rice, anka, or angkak, is a bright reddish purple fermented rice, which acquires its color from being cultivated with the mold Monascus purpureus.

See Char siu and Red yeast rice

Roast goose

Roast goose is cooking goose meat using dry heat with hot air enveloping it evenly on all sides. Char siu and Roast goose are hong Kong cuisine.

See Char siu and Roast goose

Sake

Sake,, or saki, also referred to as Japanese rice wine, is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran.

See Char siu and Sake

Sherry

Sherry (jerez) is a fortified wine made from white grapes that are grown near the city of Jerez de la Frontera in Andalusia, Spain.

See Char siu and Sherry

Singapore

Singapore, officially the Republic of Singapore, is an island country and city-state in maritime Southeast Asia.

See Char siu and Singapore

Sinophone

Sinophone, which means "Chinese-speaking", typically refers to an individual who speaks at least one variety of Chinese (that is, one of the Sinitic languages).

See Char siu and Sinophone

Siopao

Siopao, is a Philippine steamed bun with various fillings.

See Char siu and Siopao

Siu mei

Siu mei is the generic Cantonese name of meats roasted on spits over an open fire or a large wood-burning rotisserie oven. Char siu and Siu mei are Cantonese cuisine, Cantonese words and phrases and hong Kong cuisine.

See Char siu and Siu mei

Siu yuk

Siu yuk is a variety of siu mei, or roasted meat dishes, in Cantonese cuisine. Char siu and siu yuk are Cantonese cuisine, Chinese pork dishes and hong Kong cuisine.

See Char siu and Siu yuk

Skewer

A skewer is a thin metal or wood stick used to hold pieces of food together.

See Char siu and Skewer

Soy sauce

Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.

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Soy sauce chicken

Soy sauce chicken is a traditional Cantonese cuisine dish made of chicken cooked with soy sauce. Char siu and soy sauce chicken are Cantonese cuisine and hong Kong cuisine.

See Char siu and Soy sauce chicken

Thailand

Thailand, officially the Kingdom of Thailand and historically known as Siam (the official name until 1939), is a country in Southeast Asia on the Indochinese Peninsula.

See Char siu and Thailand

White cut chicken

White cut chicken or white sliced chicken is a type of siu mei. Char siu and white cut chicken are Cantonese cuisine, Hawaiian cuisine, hong Kong cuisine and Malaysian cuisine.

See Char siu and White cut chicken

References

[1] https://en.wikipedia.org/wiki/Char_siu

Also known as BBQ pork with rice, Barbecued pork with rice, Caa siu, Caasiu, Cantonese-styled barbecued pork, Cha shao, Cha shiu, Cha siu, Cha siu fan, Chaashuu, Char Siew, Char shiu, Char siew rice, Char siu fan, Char siu rice, Char sui, CharSiew, Charsiew rice, Charsiu, Chashao, Chashu, Chasiu, Chāshū, Xá xíu, .

Char siu, the Glossary

Table of Contents

See also

Chinese pork dishes

French Polynesian cuisine

Grilled skewers

Indonesian Chinese cuisine

Polynesian Chinese cuisine

Samoan cuisine

References