How to Pronounce char siew

Meaning and Context

Char siew, a cornerstone of Cantonese barbecue (or siu mei), is a beloved dish of sweet, savory, and sticky glazed pork. Traditionally, long strips of seasoned pork—often from the shoulder or belly—are skewered and roasted in a covered oven or over an open fire, basted with a signature mixture of honey, maltose, hoisin sauce, soy sauce, and red fermented bean curd, which imparts its iconic crimson hue and caramelized crust. This method of "fork-roasting" gives the dish its name, directly translating from Cantonese. A ubiquitous feature in Chinatowns worldwide, char siew is commonly served over rice or noodles, stuffed into fluffy steamed buns (char siu bao), or as a flavorful component in dishes like fried rice and wonton soup. Its perfect balance of umami, sweetness, and smoky aroma has made it a global favorite and a definitive example of Chinese roast meat.

Common Mistakes and Alternative Spellings

The term "char siew" is the direct transliteration from the Cantonese pronunciation (叉燒). However, multiple English spellings exist due to different romanization systems. The most common alternative is "char siu," using the Yale or Jyutping romanization. Other frequent variations include "cha siu," "char sieu," and the less accurate but sometimes seen "chashao," which is based on the Mandarin pronunciation (chāshāo). Common typos arise from phonetic guesses, such as "char sue," "char shiu," or "char shao." When searching for recipes or restaurants, it is advisable to try the primary variants of "char siew" and "char siu" to ensure comprehensive results. The dish is also sometimes erroneously referred to broadly as "Chinese BBQ pork" or "red roast pork," which, while descriptive, lack the specific cultural and terminological precision.

Example Sentences

The highlight of the siu mei counter was the glistening, ruby-red char siew hanging on hooks behind the glass.

For an authentic taste of Hong Kong, try the classic combination of char siew and crispy roast pork over a bed of jasmine rice.

Many home cooks find that using a bit of red fermented bean curd is the secret to achieving the dish's traditional color and depth of flavor.

The chef meticulously basted the marinated pork strips every few minutes to ensure the char siew developed a perfectly sticky, caramelized exterior.

You can often find char siew as a filling in fluffy buns, a topping for soup noodles, or thinly sliced in a stir-fry with vegetables.

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