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Siu mei is the generic name, in Cantonese
cuisine, given to meats roasted on spits over an open fire or a huge
wood burning rotisserie oven. |
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Left: Siu mei
platter, including BBQ pork (bottom), roasted goose (top), smoked ham
hock (left), soy sauce chicken (right), and jellyfish (center). |
Usually meat of this type is purchased as take-out as siu mei
takes a great deal of resources to prepare, and few families in Hong Kong or
China have the equipment for it. Shops selling these
meats are commonly found in Chinese-speaking regions in East and Southeast Asia.
It is also a staple item in typical Cantonese restaurants.
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Shops generally have large ovens and rotisserie-like
utilities for rotating the meat. They create a
unique, deep barbecue flavor that is usually enhanced by a flavorful
sauce (a different sauce is used for each meat). |
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Left: Roasted goose
(top left), chicken (top right),
pork (bottom). |
Families order or prepare their own plain white rice to
accompany the siu mei. A siu mei meal usually consists of one box comprising
half meat and half rice. Certain dishes, such as orange cuttlefish, or white cut
chicken, are not roasted at all, but are often prepared and sold alongside BBQ
roasted meats in siu mei establishments, hence they are generally classified as
siu mei dishes.
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