Char siu
 A rack of cha siu pork | |
| Jeneng liyané | chasu, char siu, chashao, cha sio, char siew (Cantonese), xá xíu (Vietnamese) |
|---|---|
| Panggonan asal | Guangdong, China |
| Tlatah utawa praja | Chinese-speaking areas, Japan, Southeast Asia |
| Woworan pokok | Pork, mixture of honey, five-spice powder, fermented tofu (red), dark soy sauce, hoisin sauce, and sherry or rice wine |
 Buku masakan: Char siu  Médhia: Char siu | |
Char siu ( Chinese iku cara populer kanggo roso lan nyiapake barbecue daging babi ing masakan Kanton . [1] Iki diklasifikasikake minangka jinis siu mei ( 燒味 ), Daging panggang Kanton.
Daging iris[besut | besut sumber]
Ngiris daging babi sing digunakake kanggo char siu bisa beda-beda, nanging sawetara potongan utama sing umum: [2]
- Daging babi
- Weteng babi - ngasilake char siu sing jus lan luwih lemu
- Awak babi (pundhak) - ngasilake char siu sing luwih ramping
- Lemak daging babi
- Pucuk gulu babi - marmer banget ( jyu geng yuk )
Referensi[besut | besut sumber]
- ↑ "Siu Mei Kung Fu". RTHK. Dibukak ing 1 February 2015.
- ↑ "Chinese BBQ pork (char siu) 蜜汁叉燒". Graceful Cuisine. 7 January 2012. Dibukak ing 9 February 2013.