{{Short description|Cantonese style of barbecued pork}} {{Use dmy dates|date=September 2019}} {{Use British English|date=September 2019}} {{italic title}} {{Infobox food | name = ''Char siu'' | image = Charsiu.jpg | image_size = 300px | caption = A rack of ''char siu'' pork. | alternate_name = ''chasu'', {{lang|cmn-Latn|chashao}}, ''cha sio'', {{lang|ja-Latn|chāshū}} (Japanese), {{lang|vi|xá xíu}} (Vietnamese) | country = Guangdong, China | region = Greater China, Japan and Singapore (and general Sinophone areas in Southeast Asia and beyond) | creator = | course = | served = | main_ingredient = Pork, mixture of maltose, Chinese rose wine and five-spice powder | variations = | calories = | other = | module = {{Infobox Chinese | child = yes | t = 叉燒 | s = 叉烧 | l = "fork roasting" | p = chāshāo | mi = {{IPAc-cmn|ch|a|1|.|sh|ao|1}} | y = chāsīu | j = caa1 siu1 | ci = {{IPAc-yue|c|aa|1|.|s|iu|1}} | h = cha-seu | showflag = jp | romaji = chāshū | poj = chha-sio | kanji = 叉焼 | kana = チャーシュー | hangul = 차시우 | rr = chasiu | ind = babi panggang merah / Cha Sio | vie = xá xíu | tha = หมูแดง {{IPA|th|mǔː dɛ̄ːŋ|}} | rtgs = mu daeng | khm = សាច់ជ្រូកអាំង }} }}
'''''Char siu''''' ({{Lang-zh|c=叉燒|l=fork roasted}})<ref name=":4" /> is a Cantonese-style barbecued pork.<ref name="Chogath Kog'sante">{{cite web |url= https://www.hungryonion.org/t/singapore-char-siew-cantonese-style-caramelised-bbq-pork-at-fook-kin-killiney-road/34570 |title= [Singapore] "Char siew" (Cantonese-style caramelised BBQ pork) at Fook Kin, Killiney Road |author= klyeoh |date= May 2023 |publisher= Hungry Onion |access-date=January 8, 2026 |url-status=live |archive-url= https://web.archive.org/web/20260108051206/https://www.hungryonion.org/t/singapore-char-siew-cantonese-style-caramelised-bbq-pork-at-fook-kin-killiney-road/34570 |archive-date=January 8, 2026 }}</ref> Originating in Guangdong, it can be eaten with rice, or used as an ingredient for other dishes. It is an iconic dish of Cantonese cuisine, and variations of ''char siu'' can be found in Southeast Asia and Japan. In Hong Kong, ''char siu'' can be found from local fast-food chains to high-end restaurants, and is widely considered to be a comfort food.<ref name=":4" />
It is classified as a type of Cantonese roasted meat known as ''siu mei'' ({{lang|zh|燒味}}).
==Ingredients and preparation== In ancient times, wild boar and other available meats were used to make ''char siu''. In modern times, the meat is typically a boneless cut from the collar or shoulder of domestic pork, known as {{lang|yue-Latn|mui tau}} ({{lang|yue-Hant|梅頭}}). The meat is marinated with a mixture of hoisin sauce, soy sauce, Chinese rose wine and five-spice powder.<ref name=":3" /> Chinese rice wine may also be used.<ref name=":1">{{Cite book |last=Deutsch |first=Jonathan |title=Barbecue: A Global History |last2=Elias |first2=Megan J. |date=2014 |publisher=Reaktion Books |year=2014 |isbn=978-1-7802-3259-1 |location=London |url=https://press.uchicago.edu/ucp/books/book/distributed/B/bo18234662.html|pages=76-77}}</ref> Other typical ingredients in the ''char siu'' marinade include chu hou sauce, shallots, spring onions, ginger and sugar. Maltose or honey is used to give ''char siu'' its high sugar content and characteristic shiny glaze.<ref>{{Cite web|date=2021-06-08|title=The Ultimate Chinese Barbecue Guide|url=https://www.themanual.com/food-and-drink/chinese-bbq-guide/|access-date=2021-09-26|website=The Manual|language=en}}</ref><ref name=":3" />
Traditionally, the distinctive red colour was due to the use of red fermented bean curd and red yeast rice, however red food colouring is now commonly used.<ref name=":1" />
The proportion of fat and lean meat is considered extremely important to the flavour and preparation of ''char siu.<ref name=":4" />'' Other common cuts include pork loin, pork belly, pork butt, and pork neck end (''jyu geng yuk''). Pork belly produces juicy and fattier ''char siu'', pork butt produces leaner ''char siu,'' and pork neck end results in very marbled ''char siu.''
==Variations== ===Cantonese === thumb|left|Sliced ''char siu''|200x200px
thumb|left|A plate of ''char siu'' rice|200x200px ''Char siu'' is one of the most iconic dishes of Cantonese cuisine. It is typically consumed with a starch as a main dish, whether with noodles ({{lang|yue-Latn|chasiu min}}, {{lang|yue-Hant|叉燒麵}}), with rice ({{lang|yue-Latn|chasiu faan}}, {{lang|yue-Hant|叉燒飯}}), or served alone as a main dish in traditional family meals or during yum cha at a restaurant. It is typically served sliced in thin strips.<ref>{{Cite web |title=char siu |url=https://www.oed.com/dictionary/char-siu_n?tl=true |website=Oxford English Dictionary}}</ref> Beyond these pairings, ''char siu'' is also a popular filling in Cantonese ''dim sum'', such as inside ''cha siu bao'' ({{lang|yue-Hant|叉燒包}})<ref>{{Cite book|last=Sinclair|first=Charles Gordon|url=https://books.google.com/books?id=fnveo8cyxKkC&dq=%22char+siu%22&pg=PA114|title=International Dictionary of Food and Cooking|date=1998|publisher=Taylor & Francis|isbn=978-1-57958-057-5|pages=115|language=en}}</ref>, pastry puffs ({{lang|yue-Latn|chasiu sou}}, {{lang|yue-Hant|叉燒酥}}), or in ''cheung fun'' ({{lang|yue-Latn|chasiu cheong}}, {{lang|yue-Hant|叉燒腸}}).<ref>{{Cite web |last=Lui |first=Mabel |date=2025-07-18 |title=What is cheung fun? Types, history and how to make Chinese rice noodle rolls |url=https://www.scmp.com/lifestyle/food-drink/article/3318414/what-cheung-fun-different-types-chinese-rice-noodle-rolls-and-how-make-them |website=South China Morning Post}}</ref> It is also a common filling in pineapple buns.
The ovens used to roast ''char siu'' are usually large gas rotisseries. Since ovens are not standard appliance in Hong Kong households, ''char siu'' is usually purchased from a ''siu mei'' establishment, which specialises in meat dishes such as ''char siu'', soy sauce chicken, white cut chicken, roasted goose, and roasted pork. These shops usually display the merchandise by hanging them in the window.<ref name=":0">{{Cite book|last1=Deutsch|first1=Jonathan|url=https://books.google.com/books?id=n6sBBQAAQBAJ&dq=%22char+siu%22&pg=PP54|title=Barbecue: A Global History|last2=Elias|first2=Megan J.|date=2014-04-15|publisher=Reaktion Books|isbn=978-1-78023-298-0|pages=52|language=en}}</ref> Customers can request that the ''char siu'' be cut into thick or thin slices, or not cut at all.<ref name=":3">{{Cite web |date=2020-10-01 |title=Restaurant Secrets: How To Order Char Siu Like An Expert |url=https://guide.michelin.com/hk/en/article/dining-out/cantonese-bbq-pork-char-siu |access-date=2026-05-30 |website=Michelin Guide}}</ref>
While ''char siu'' is traditionally made with pork from local Chinese pig breeds, many high-end restaurants in Hong Kong prefer to use Black Iberian pork (known as 西班牙黑毛豬 or "Spanish Black Pigs") due to their high fat content resulting in a tender mouthfeel.<ref name=":2" /> However, some chefs argue that the marination process is sufficient to tenderize the meat and prefer pork from local pig breeds for a local dish.<ref name=":2">{{Cite web |last=陳 |first=卓君 |date=2018-05-10 |title=做叉燒當然要用陀地豬 西班牙黑毛豬只是潮流 |trans-title=For char siu, you definitely need to use local pigs. Spanish Iberico pigs are just a trend. |url=https://bkb.mpweekly.com/cu0003/20180310-68576 |archive-url=https://web.archive.org/web/20180405154706/https://bkb.mpweekly.com/cu0003/20180310-68576 |archive-date=2018-04-05 |access-date=2026-05-30 |website=明周 |language=zh |dead-url=yes}}</ref><ref name=":6">{{Cite web |last=陳 |first=卓君 |date=2018-04-20 |title=叉燒要有酒香 堂弄火燄之必要 |trans-title=The char siu must have a wine aroma; the fire must be lit in the main hall. |url=https://bkb.mpweekly.com/cu0003/20180420-65131 |archive-url=https://web.archive.org/web/20180508121751/https://bkb.mpweekly.com/cu0003/20180420-65131 |archive-date=2018-05-08 |access-date=2018-05-08 |website=明周 |language=zh |dead-url=yes}}</ref>
===Southeast Asian === {{redirect|Mu daeng|the hippopotamus|Moo Deng}} [[File:Bami mu daeng kiao.JPG|thumb|left|''Char siu'' is often served in a noodle soup, as here in Chiang Mai, Thailand.|200x200px]] In Malaysia, Singapore, Indonesia, Cambodia, Thailand, and Vietnam, ''char siew'' rice is found in many Chinese ''shāolà'' ({{lang|zh|燒臘 or 烧腊}}) stalls along with roast duck and roast pork. The dish consists of slices of ''char siu'', cucumbers, and white rice, drenched in sweet gravy or drizzled with dark soy sauce. ''Char siu'' rice is also a well-known food within the Chinese community in Medan, North Sumatra, where it is more often called ''char sio''.
In Singapore, ''char siew'' rice can also be found in Hainanese chicken rice stalls, where customers have a choice of plain white rice or chicken-flavoured rice served with their ''char siu'' rice, and choose from garlic, chilli and soy sauces.
In Thailand, ''char siu'' is called ''mu daeng'' ({{langx|th|หมูแดง}}, {{IPA|th|mǔː dɛ̄ːŋ|pron}}, "red pork") and in Cambodia it is called ''sach chrouk sa seev'' ({{langx|km|សាច់ជ្រូកសាស៉ីវ}}, {{lang|km-latn|sac cruuk sa səyv}}).
In the Philippines, it is known as Chinese pork ''asado'', but also referred to as ''cha siu''. It is usually eaten with cold cuts or served stuffed in ''siopao''.<ref>{{Cite journal|last=De Leon|first=Adrian|date=2016-05-01|title=Siopao and Power: The Place of Pork Buns in Manila's Chinese History|url=https://online.ucpress.edu/gastronomica/article/16/2/45/44952/Siopao-and-Power-The-Place-of-Pork-Buns-in-Manila|journal=Gastronomica|language=en|volume=16|issue=2|pages=45–54|doi=10.1525/gfc.2016.16.2.45|issn=1529-3262|url-access=subscription}}</ref>
In Flanders and Holland, it is sometimes mistaken for the Chinese/Indonesian name 'babi panggang'. This is a different dish (mostly sweeter and served with yellow pickled Chinese cabbage, called ''atjar''). These Chinese/Indonesian restaurants also sometimes serve cha(r) sieuw under the original name.{{citation needed|date=January 2026}}
==={{anchor|chashu}}Japanese === [[File:チャーシューメン（松食堂）.jpg|thumb|''Chāshū'' ramen|200x200px]] Japanese cuisine has adapted {{lang|yue-Hant|叉燒}} as ''chāshū'' ({{lang|ja|チャーシュー}}). Unlike its Cantonese variant, it is not roasted, but prepared by rolling pork belly into a log and then braising it at a low temperature.<ref>{{Cite book|last=Jimura|first=Takamitsu|url=https://books.google.com/books?id=qwo1EAAAQBAJ&dq=%22char+siu%22&pg=PP1|title=Cultural Heritage and Tourism in Japan|date=2021-08-16|publisher=Routledge|isbn=978-0-429-67163-0|language=en}}</ref> This type of braising is a Chinese technique known as red cooking, which imparts a reddish-brown coloration. The Japanese adaptation is typically seasoned with soy sauce, sake, mirin and sugar or other sweetener, without the red food colouring or five-spice powder that characterize char siu. It is a typical ingredient for toppings in ''rāmen''.<ref name="acm">{{cite web|url=https://www.asiancookingmom.com/japanese-chashu-pork/|title=Japanese Chashu Pork|date=6 June 2020|publisher=Asian Cooking Mom|access-date=18 October 2022|author=AsianCookingMom}}</ref>
=== British === ''Char siu'' is the main ingredient in jar jow, a once-common stir-fry dish from East London.<ref name=":02">{{Cite web |last=Dunlop |first=Fuchsia |date=March 19, 2021 |title=How the British-Chinese takeaway took off |url=https://www.ft.com/content/d94c22f6-90e2-4bda-b5a0-5f89e565b1c3 |access-date=2025-09-07 |website=Financial Times}}</ref>
== History == Mentions of ''char siu'' have appeared in royal recipes books from the Zhou dynasty over three thousand years ago.<ref name=":4">{{Cite web |last=Cam |first=Lisa |date=2021-10-10 |title=How char siu became Hong Kong’s go-to comfort food |url=https://www.scmp.com/magazines/style/leisure/article/3151591/why-char-siu-old-hong-kongs-classic-comfort-food-and-how |access-date=2026-05-30 |website=South China Morning Post |language=en}}</ref>
Traditionally, sweet main dishes were not common in traditional Chinese cuisine. The Hong Kong food critic Chan Mong Yan (1910-1997)'s posthumously published book "Culinary Classic" ({{lang|yue-Hant|食經}}) describes a recipe for ''char siu'' with Chinese goldenthread and fermented black beans ({{lang|yue-Hant|黃連豉味叉燒}}), stating that "the main flavor of the dish is the black bean flavor, so to make ''char siu'' fragrant enough, you must choose original flavor black beans." The recipe does not use maltose, but emphasises the "savoury fragrance" ({{lang|yue-Hant|鹹香}}) and simple black bean flavor of the dish.<ref name=":5" />
In the 1950s, many Cantonese roast meat chefs immigrated to Hong Kong and refined their ''char siu'' techniques. During that period, pork belly cuts, known as “tor dei” ({{lang|yue-Hant|拖地}}, lit. "floor brushing") ''char siu'', made from the local Da Hua Bai pigs and so named because it was said that the pigs were so fat their bellies would brush the floor, was popular.<ref name=":4" /><ref name=":7">{{Cite web |last=Li |first=Mandy |date=2024-11-21 |title=The Evolution of Char Siu: A Timeless Delicacy Across Generations |url=https://guide.michelin.com/en/article/features/iconic-dish-char-siu-history-recommendation |access-date=2026-05-30 |website=Michelin Guide}}</ref> However, its popularity later declined due to increased health consciousness, and the ''mui tau'' pork collar cut became the standard cut used for the dish.<ref name=":3" />
As Hong Kong's sauce-making techniques matured, chefs began using sauces such as fermented soybean paste, chu hou sauce, and hoisin sauce to marinate meat, creating their own desired flavors, making "sauce flavor" the main characteristic of char siu.<ref name=":5" /> In an effort to increase the aesthetic appeal and customers' appetites, stores began to mix red yeast rice into the originally dark red marinade to brighten the colour. Maltose was added to the marinade and char siu was advertised as "honeyed char siu" ({{lang|yue-Latn|mutmei chasiu}}, {{lang|yue-Hant|蜜汁叉燒}}), with the sweetness meant to appeal to children.<ref name=":7" /> This sweet-and-savoury flavour gained popularity in Hong Kong and became the standard method to prepare ''char siu''.<ref name=":5">{{Cite web |last=郭 |first=悠悠 |date=2022-10-18 |title=叉燒的新時代審美 《食經》滋味復刻：黃連豉味叉燒 叉燒從何時開始從「鹹味」發展成「甜味」？ |trans-title=The New Era Aesthetics of Char Siu: A Flavor Recreated from "Culinary Classic": Coptis and Black Bean Char Siu. When did char siu begin to evolve from salty to sweet? |url=https://www.mpweekly.com/culture/%E9%A3%B2%E9%A3%9F/%E8%B1%89%E5%91%B3%E5%8F%89%E7%87%92-%E5%8F%A4%E6%B3%95-%E9%A0%86%E5%BE%B7 |access-date=2026-05-30 |website=明周文化}}</ref>
In the present day, ''char siu'' is available from local fast-food chains such as Café de Coral to Michelin-starred restaurants, and is widely considered to be a comfort food.<ref name=":4" /> The preference for specific cuts, pork breeds, and styles of roasting has evolved over time.
While ''char siu'' is traditionally made with pork from Chinese pigs, many high-end restaurants in Hong Kong prefer to use Black Iberian pork (known as 西班牙黑毛豬 or "Spanish Black Pigs") or other overseas breeds such as the Hungarian Mangalica due to their higher fat content resulting in a tender mouthfeel.<ref name=":2" /><ref name=":7" /> However, some chefs argue that the marination process is sufficient to tenderize the meat and prefer pork from local pig breeds for a local dish.<ref name=":2" /><ref name=":6" />
In the past, the charred edges of ''char siu'' was nicknamed ''fo gai'' ({{lang|yue-Hant|火雞}}, lit. "fire chicken") and was commonly retained. Due to increasing awareness of the health risks around burnt meat consumption, restaurants began removing them prior to serving or purchase. However, it was reported to have become popular again in 2024.<ref name=":7" /> While the pork collar or ''mui tau'' cut is commonly used, cuts such as "first cut" ({{lang|yue-Hant|第一刀}}) ''char siu'', which refers to the tip of ''mui tau'', have also become popular in recent years due to its rarity and distinct texture.<ref name=":7" />
== In culture == In Cantonese, the phrase "生嚿叉燒好過生你" ("to birth a piece of ''char siu'' would be better than birthing you") is commonly used by parents to scold their children by implying that their children are useless.<ref name=":3" /><ref>{{Cite news |title=俗語速食班》點解阿媽話生嚿「叉燒」好過生你？藤條點解要炆豬肉？ ｜ 蘋果日報 |url=https://hk.appledaily.com/ETW/20170525/GHASF7WIGTISFHRFLE4W7YWXMU/ |archive-url=https://web.archive.org/web/20210203124257/https://hk.appledaily.com/ETW/20170525/GHASF7WIGTISFHRFLE4W7YWXMU/ |archive-date=2021-02-03 |access-date=2026-02-02 |work=Apple Daily 蘋果日報 |language=zh-HK}}</ref>
In the 1993 crime-horror film film The Untold Story ({{lang-zh|c=八仙飯店之人肉叉燒包|p=|l=The Human Cha Siu buns of the Eight Immortals Restaurant}}), based on the Eight Immortals Restaurant murders, the main character processes his victims into cha siu buns.
=== "Sorrowful Rice" === {{Further|Sorrowful Rice}} The 1996 comedy film The God of Cookery directed by Stephen Chow popularised "Sorrowful Rice" ({{zh|c=黯然銷魂飯|p=ànránxiāohún fàn|cy=gam yin siu wan fan}}), or simply '''char siu egg rice''', a dish that consists of char siu and cooked white rice topped with a fried egg and vegetables such as choy sum.<ref name="Michelin2">{{cite web |last1=Leung|first1=Man Wan|title=Tracing the Origin: Hong Kong's Famous Char Siu Egg Rice|url=https://guide.michelin.com/sg/en/article/dining-out/trace-the-roots-char-siu-egg-rice-sg|website=Michelin Guide|access-date=13 September 2024}}</ref> In the film, the main character makes this dish in a cooking competition, and the simplicity of the dish and its ingredients is contrasted with his opponent's choice of Buddha Jumps Over the Wall, a complicated and luxurious dish. The dish was became well-known in Hong Kong following the film's release.<ref name="Chan">{{cite news |last1=Chan|first1=Bernice|title=The real-life God of Cookery revives char siu rice Stephen Chow made famous in film|url=https://www.scmp.com/lifestyle/food-drink/article/2164240/real-life-god-cookery-revives-char-siu-rice-stephen-chow-made?module=inline&pgtype=article|access-date=13 September 2024|publisher=South China Morning Post|date=16 September 2018}}</ref><ref name="Star">{{cite web |last1=Goh|first1=Melody L.|title=Try your hand at making one of Hong Kong's best-loved dishes|url=https://www.thestar.com.my/lifestyle/travel/2020/11/27/try-your-hand-at-making-one-of-hong-kong039s-best-loved-dishes|website=The Star|date=27 November 2020|publisher=The Star (Malaysia)|access-date=13 September 2024}}</ref>
==Gallery== <gallery widths="150px" heights="150px" mode="packed"> File:HKU 香港大學 Pok Fu Lam Road campus 莊月明文娛中心 Chong Yuet Ming Building 餐廳 Canteen 午餐 Lunch 燒味 siu mei 叉燒飯 Char Siu Rice February 2023 Px3 02.jpg|''Char siu'' rice File:03 Steamed Roast Pork Bun - M Noodle Shop.jpg|''Char siu bao'' File:Cha siu choeng.jpg|''Char siu cheung fun'' (rice noodle rolls) File:としまや弁当チャーシュー弁当20240914-P1057268.jpg|Japanese bento with ''chāshū'' </gallery>
==See also== {{Portal|Food|China|Indonesia|Malaysia|Singapore|Thailand}} *Siu yuk - another variation of roast pork *Siu mei - generic term for Cantonese roasted meat *Lou mei - braised meat commonly sold in a ''siu mei'' shop *Asado *List of pork dishes
==References== {{reflist}}
=== Sources === ==== Books ==== * {{Cite book |last=Deutsch |first=Jonathan |title=Barbecue: A Global History |last2=Elias |first2=Megan J. |date=2014 |publisher=Reaktion Books |year=2014 |isbn=978-1-7802-3259-1 |location=London |url=https://press.uchicago.edu/ucp/books/book/distributed/B/bo18234662.html}}
==== News ==== * {{cite news |last1=Chan|first1=Bernice|title=The real-life God of Cookery revives char siu rice Stephen Chow made famous in film|url=https://www.scmp.com/lifestyle/food-drink/article/2164240/real-life-god-cookery-revives-char-siu-rice-stephen-chow-made?module=inline&pgtype=article|access-date=13 September 2024|publisher=South China Morning Post|date=16 September 2018}}
{{Commons category|Char siu}}
{{Barbecue}} {{Cantonese cuisine}} {{Indonesian cuisine}} {{Singaporean cuisine|state=collapsed}} {{Malaysian cuisine}} {{Thai cuisine}} {{Guangdong topics}}
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