Roasted pig
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| Roasted pig | |||||||||||
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| Sliced Roasted Pig | |||||||||||
| Chinese: | 燒肉 | ||||||||||
| Cantonese Jyutping: | siu1 juk6 | ||||||||||
| Hanyu Pinyin: | shāo ròu | ||||||||||
| Literal meaning: | roasted meat | ||||||||||
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Roasted pig is a variety of siu mei, or roasted meat dishes, within Cantonese cuisine. It is made by roasting an entire pig with seasoning in a charcoal furnace at high temperature. Roasted pigs of high quality have crisp skin and juicy and tender meat. Usually the meat is served plain, but it is sometimes served with soy sauce or hoisin sauce.
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[edit] Terminology
When individual pieces are served, it is known as "roasted pork" or "roasted meat" (Chinese: 燒肉). When the entire pig is served, the dish is known as "roasted pig" (Chinese: 燒豬, roasted pig). In most cases it is referred to by the former term, since it is always consumed in small quantities.
[edit] Regional
[edit] Southern China
The style of cooking is nearly identical between the different parts of mainland China and Hong Kong. Sometimes the entire pig is purchased for special occasions. A tradition is to celebrate a Chinese film's opening with a pig, as the tradition suggests that the pig is sacrificed to ward off evils in return to pray for the film's success. One of garnishes used to make the dish look more appealing is a circular slice of pineapple and cherry.
[edit] Overseas Chinatowns
Within overseas Chinatowns, the cooking style is identical to that found in Southern China.[citation needed]
[edit] See also
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