Chinese cuisine is popular all over the world. It has been adapted for many different regions based on local tastes and available ingredients. The cuisine really took off after World War II as China began to enter the global community. The cuisine is divided into eight traditions based on the region from which they originate. In the Western world, Cantonese cuisine is one of the most popular forms of cooking.
Region
When Westerners think of Chinese food, they are usually thinking of food heavily influenced by the Cantonese tradition. There are several reasons that this tradition is so popular. For one, many emigrants from China come from the Guangdong province, which means they have spread the cuisine and culture. Also, Guangdong has long been a popular trading port. This means that the cooks have historically had access to a wide variety of ingredients and cooking styles, making Cantonese cuisine one of the most varied. This variety is very popular in the West, where the food can be adapted for various palates. In the UK, Chinese takeaways in Bristol and other areas specialise in many Cantonese dishes. One of the most popular dishes is barbecued pork.
Char Siu
Just about every culture has some form of barbecue. After all, cooking over an open flame was likely the first cooking method human beings developed.
Char siu means “fork burn” or “fork roast,” because a cut of meat was traditionally cooked on long forks. Typically, loin, belly, or butt is sliced into long strips and skewered on forks, then cooked in an oven or over a fire. The meat is usually seasoned with five-spice powder, fermented bean curd, soy sauce, honey, hoisin sauce, and a sour ingredient such as rice wine or sherry. Obviously, each restaurant is going to prepare its barbecued pork differently, but these are the typical ingredients.
The smoke and heat interact with these spices to glaze the meat and turn it a dark red.
Chicken in Peking BBQ
While pork is the most common protein used for char siu, the preparation is not exclusive to pork. Many restaurants will also offer a chicken barbecue dish that utilises many of the same processes and techniques already discussed. With chicken, the dish is typically somewhat leaner. The glaze of spices and sauces also works to protect the chicken’s juices and keep it moist. Drying out a chicken dish is always a concern, but there is little risk of this with Cantonese preparations.
In the West, Cantonese cuisine is synonymous with Chinese cuisine. Every year in the UK, millions of pounds are spent on Chinese takeaway. Cantonese-inspired dishes are some of the most popular dishes from these restaurants. These include many different preparations of barbecued meats. You can typically tell the Cantonese barbecued meats by the deep red colour and shiny glaze. Typically, Cantonese preparations seek to combine sweet flavours with umami flavours. The entire profile is tied together with the overlay of smoky flavours. The similarity to Western barbecue might be another reason it is so popular.
