Roasted Pig

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Information about Roasted Pig

Roasted pig

Sliced Roasted Pig

Chinese:

Cantonese Jyutping:

siu1 juk6

Hanyu Pinyin:

shāo rÃ²u

Literal meaning:

roasted meat

Transliterations
Mandarin
- Hanyu Pinyin:	shāo rÃ²u
Yue (Cantonese)
- Jyutping:	siu1 juk6

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.

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: , roasted pig). In most cases it is referred to by the former term, since it is always consumed in small quantities.

Regional

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.

Overseas Chinatowns

Within overseas Chinatowns, the cooking style is identical to that found in Southern China.

Siu mei is essentially the Chinese rotisserie style of cooking within Cantonese cuisine. The style cooks meat and no vegetables. It creates a unique, deep barbecue flavor that is usually enhanced by a flavorful sauce (a different sauce is used for each meat).
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Cantonese (Yue) cuisine originates from Guangdong Province in Southern China, or more precisely, the area around Guangzhou (Canton). Of the various regional styles of Chinese cuisine, Cantonese is the most well-known outside of China.
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Sus
Linnaeus, 1758

Species

Sus barbatus
Sus bucculentus†
Sus cebifrons
Sus celebensis
Sus domestica
Sus falconeri†
Sus heureni

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Charcoal is the blackish residue consisting of impure carbon obtained by removing water and other volatile constituents from animal and vegetation substances. Charcoal is usually produced by heating wood, sugar, bone char, or others substances in the absence of oxygen (see char).
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furnace is a device used for heating.

In American English, the term furnace on its own is generally used to describe household heating systems based on a central furnace (known either as a boiler or a heater in British English), and sometimes as a synonym for kiln,
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Soy sauce (US) or soya sauce (Commonwealth) is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. The sauce, originating in China, is commonly used in East and Southeast Asian cuisine and appears in some Western cuisine dishes, especially as
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Hoisin sauce, or Haixian Sauce, (hǎixiānjiÃ ng) also called Chinese barbecue sauce and suckling pig sauce, is a Chinese dipping sauce.
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Mainland China (Simplified Chinese: 中国大陆; Traditional Chinese: 中國大陸; Pinyin:
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Anthem
March of the Volunteers^[1]

Capital None^[2]
Largest district (population) Sha Tin District
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A. comosus

Binomial name
Ananas comosus
(L.) Merr.

Synonyms

Ananas sativus The pineapple (Ananas comosus
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Cerasus

Species

Several, including:
Prunus apetala
Prunus avium (Wild/Sweet Cherry)
Prunus campanulata
Prunus canescens
Prunus cerasus (Sour Cherry)
Prunus concinna

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The introduction to this article may be too long. Please help improve the introduction by moving some material from it into the body of the article according to the suggestions at Wikipedia's .
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Suckling pig (or sucking pig^[1]) is a young pig that has only fed on its mother's milk. The piglet is killed between the ages of two to six weeks and traditionally roasted. It is usually reserved for special occasions.
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Char siu (also spelt chashao, cha siu and char siew), otherwise known as Barbecued pork, is a popular way to prepare pork in Cantonese cuisine. It is classified as a type of siu mei, Cantonese roasted meat dishes.
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