In Chinese cooking, what type of meat is the main ingredient in the dish Char Siu?
Char siu Char siu Char siu () is a popular way to flavor and prepare barbecued pork in Cantonese cuisine. It is classified as a type of "siu mei" (), Cantonese roasted meat. Pork cuts used for "char siu" can vary, but a few main cuts are common: "Char siu" literally means "fork roasted" ("siu" being burn/roast and "cha" being fork, both noun and verb) after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. In ancient times, wild boar and other available
Char siu is known as Chinese "Asado" and usually eaten with cold cuts or served stuffed in "siopao". In Flanders and Holland it's known by the Indonesian name 'babi panggang'. Vegetarian "char siu" also exists, usually made from wheat gluten. It can be found in vegetarian restaurants and stalls in South East Asian Chinese communities. 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 honey and soy sauce, without the red food colouring, sugar,