Char Siu - Wikipedia

Cantonese style of barbecued pork Char siu

A rack of char siu pork.
Alternative names	chasu, chashao, cha sio, chāshū (Japanese), xá xíu (Vietnamese)
Place of origin	Guangdong, China
Region or state	Greater China, Japan and Singapore (and general Sinophone areas in Southeast Asia and beyond)
Main ingredients	Pork, mixture of maltose, Chinese rose wine and five-spice powder
Chinese name
Traditional Chinese	叉燒
Simplified Chinese	叉烧
Jyutping	caa1 siu1
Hanyu Pinyin	chāshāo
Literal meaning	"fork roasting"
Transcriptions Standard Mandarin Hanyu Pinyin chāshāo IPA [ʈʂʰá.ʂáʊ] Hakka Romanization cha-seu Yue: Cantonese Yale Romanization chāsīu Jyutping caa1 siu1 IPA [tsʰa˥.siw˥] Southern Min Hokkien POJ chha-sio
Vietnamese name
Vietnamese	xá xíu
Thai name
Thai	หมูแดง [mǔːdɛ̄ːŋ]
RTGS	mu daeng
Korean name
Hangul	차시우
Transcriptions Revised Romanization chasiu
Japanese name
Kanji	叉焼
Kana	チャーシュー
Transcriptions Romanization chāshū
Indonesian name
Indonesian	babi panggang merah / Cha Sio
Khmer name
Khmer	សាច់ជ្រូកអាំង
Cookbook: Char siu   Media: Char siu

Char siu (Chinese: 叉燒; lit. 'fork roasted')[1] is a Cantonese-style barbecued pork.[2] Originating in Guangdong, it can be eaten with rice, or used as an ingredient for other dishes.

It is classified as a type of siu mei (燒味), Cantonese roasted meat.

Meat cuts

[edit]

Pork cuts used for char siu can vary, but a few main cuts are common:[3][1]

• Pork loin
• Pork belly – produces juicy and fattier char siu
• Pork butt (shoulder) – produces leaner char siu
• Pork fat
• Pork neck end – very marbled (jyu geng yuk)

Cultural variations

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Cantonese cuisine

[edit]

In ancient times, wild boar and other available meats were used to make char siu. However, in modern times, the meat is typically a shoulder cut of domestic pork, seasoned with a mixture of maltose, Chinese rose wine and five-spice powder,[3] along with a selection of other ingredients. These seasonings turn the exterior layer of the meat dark red, similar to the "smoke ring" of American barbecues. Maltose may be used to give char siu its characteristic shiny glaze.[4][5]

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 (chasiu min, 叉燒麵), with rice (chasiu faan, 叉燒飯), or served alone as a main dish in traditional family meals. Beyond these pairings, char siu is also a beloved filling in Cantonese dim sum, inside a bun (cha siu bao, 叉燒包),[6], or inside cheung fun as (chasiu cheong, 叉燒腸).[7] It is even paired with pastry items like pineapple buns or puffs as (chasiu sou, 叉燒酥).

The ovens used to roast char siu are usually large gas rotisseries. Since ovens are not standard 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.[5]

Southeast Asian cuisine

[edit] "Mu daeng" redirects here. For the hippopotamus, see Moo Deng.

In Malaysia, Singapore, Indonesia, Cambodia, Thailand, and Vietnam, char siew rice is found in many Chinese shāolà (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 (Thai: หมูแดง, pronounced [mǔːdɛ̄ːŋ], "red pork") and in Cambodia it is called sach chrouk sa seev (Khmer: សាច់ជ្រូកសាស៉ីវ, 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.[8]

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]

Japanese cuisine

[edit]

Japanese cuisine has adapted 叉燒 as chāshū (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.[9] 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.[1]

United Kingdom cuisine

[edit]

Char siu is the main ingredient in jar jow, a once-common stir-fry dish from East London.[10]

Gallery

[edit]

• Char siu rice
• Char siu bao
• Char siu cheung fun (rice noodle rolls)
• Japanese bento with chāshū

See also

[edit]

• Asado
• List of pork dishes
• Lou mei

References

[edit]

1. ^ a b c AsianCookingMom (6 June 2020). "Japanese Chashu Pork". Asian Cooking Mom. Retrieved 18 October 2022.
2. ^ klyeoh (May 2023). "[Singapore] "Char siew" (Cantonese-style caramelised BBQ pork) at Fook Kin, Killiney Road". Hungry Onion. Archived from the original on 8 January 2026. Retrieved 8 January 2026.
3. ^ a b "Chinese BBQ pork (char siu) 蜜汁叉燒". Graceful Cuisine. 7 January 2012. Archived from the original on 2 February 2013. Retrieved 9 February 2013.
4. ^ "The Ultimate Chinese Barbecue Guide". The Manual. 8 June 2021. Retrieved 26 September 2021.
5. ^ a b Deutsch, Jonathan; Elias, Megan J. (15 April 2014). Barbecue: A Global History. Reaktion Books. p. 52. ISBN 978-1-78023-298-0.
6. ^ Sinclair, Charles Gordon (1998). International Dictionary of Food and Cooking. Taylor & Francis. p. 115. ISBN 978-1-57958-057-5.
7. ^ Lui, Mabel (18 July 2025). "What is cheung fun? Types, history and how to make Chinese rice noodle rolls". South China Morning Post.
8. ^ De Leon, Adrian (1 May 2016). "Siopao and Power: The Place of Pork Buns in Manila's Chinese History". Gastronomica. 16 (2): 45–54. doi:10.1525/gfc.2016.16.2.45. ISSN 1529-3262.
9. ^ Jimura, Takamitsu (16 August 2021). Cultural Heritage and Tourism in Japan. Routledge. ISBN 978-0-429-67163-0.
10. ^ Dunlop, Fuchsia (19 March 2021). "How the British-Chinese takeaway took off". Financial Times. Retrieved 7 September 2025.

Wikimedia Commons has media related to Char siu.

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v t e Cantonese cuisine
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Dim sum and yum cha	Almond tofu Beef tripe Cha siu bao Chicken feet Coconut bar Har gow Jian dui Jiaozi Lo mai gai Lotus seed bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake Water chestnut cake Yau gok Youtiao Zhaliang
Siu laap	Char siu Chinese sausage Lou mei Orange cuttlefish Roast goose Siu mei Siu yuk White cut chicken
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v t e Thai cuisine
Individual dishes	American fried rice Bami Chok Evil jungle prince Hoi thot Khao kha mu Khao khluk kapi Khao man kai Khao na pet Khao mok Khao mu daeng Kuaitiao khua kai Kuaitiao ruea Mi krop Pad kee mao Pad thai Phat mi Khorat Phat si-io Rat na Sukhothai noodles Thai fried rice Yentafo
Shared dishes	Green curry Ho mok Kaeng pa Kaeng som Kaeng thepho Khai yat sai Kung chae nampla Massaman curry Nam kaeng hua chai thao Nuea phat phrik Phanaeng Phat kaphrao Phat khing Phat phrik khing Red curry Som tam Tom kha kai Tom khlong Tom som Tom yum Tom yum kung Yam khai dao Yellow curry
Isan dishes	Bamboo shoot salad Chim chum Kai yang Koi Larb Nam tok Sai krok Isan Suea rong hai Tam maak hoong Yam naem khao thot
Northern Thai dishes	Kaeng khae Kaeng hang le Khao kan chin Khao soi Nam ngiao Nam phrik num Nam phrik ong Sai ua
Southern Thai dishes	Kaeng phrik kraduk mu Kaeng tai pla Khao yam Khua kling Nasi dagang Nasi goreng Nasi lemak
Snacks	Cho muang Hakao Hoicho Kalamae Karipap Khaep mu Khao phan Khanom bodin Khanom chip Keropok Khanom khai nok kratha Khanom kheng Khanom khi noo Khanom khuai ling Khanom fak bua Khanom nuan haeo Khanom phak kat Khanom Tokyo Khao chae Khao kriap kung Khrongkhraeng krop Kluai khaek Koh-Kae Krop khem Kuaitiao lot La tiang Loba Mamuang kuan Mamuang nampla wan Miang kham Mu ping Pathongko Popia Roti sai mai Sakhu sai mu Salapao Satay Thong muan Thong muan sot
Desserts	List of Thai khanom Bua loi Bulan dan mek Cha mongkut Chaokuai Fakthong kaeng buat Foi thong Khanom babin Khanom bueang Khanom bueang Yuan Khanom chak Khanom chan Khanom farang kudi chin Khanom keson lamchiak Khanom khai Khanom khai hong Khanom khai pla Khanom krok Khanom la Khanom met khanun Khanom mo kaeng Khanom namdokmai Khanom phing Khanom piakpun Khanom sai bua Khanom sane chan Khanom sot sai Khanom tan Khanom thang taek Khanom thian Khanom thuai Khanom thuai fu Khanom tom Khanom wong Khao lam Khao mak Khao niao sangkhaya Khao tom mat Kleeb lamduan Kluai buat chi Krayasat Lot chong Luk chup Mango sticky rice Namkhaeng sai Namtan pan O-aew Sago with coconut milk Stir-fried ice cream Sangkhaya Sangkhaya fak thong Sarim Thapthim krop Thong ek Thong yip Thong yot Thua khiao tom namtan
Miscellaneous	Budu Fish sauce Hot dogs in Thai cuisine Jasmine rice Kap klaem Khantoke Khanom chin Khao chae Kiao Kun chiang Mu daeng Mu kratha Mu yo Naem Nam chim Nam phrik Nam phrik phao Nine auspicious Thai desserts Padaek Phrik khi nu Pla ra Riceberry Kapi Shumai Sriracha Steamed rice Sticky rice Suki Thai curry Thai fruit carving Thai salads
Beverages	Cha chak Krating Daeng Lao Khao Mekhong Nom yen Oliang Sang Som Satho Singha Thai beers Thai tea Thai wine
See also	List of Thai dishes List of Thai ingredients List of Thai restaurants Street food of Thailand
Category: Thai cuisine

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