Introducing Cantonese Siu Mei

Siu Mei (烧腊) is the generic name, in Cantonese cuisine, given to meats roasted on spits over an open fire or a huge wood burning rotisserie oven. It creates a unique, deep barbecue flavor that is usually enhanced by a flavorful sauce (a different sauce is used for each meat).
Shu Mei including Siu ngo (烧鹅) - roasted goose, Siu ngaap (烧鸭) - roasted duck, roasted pigeon (乳鸽), suckling pig (乳猪), Cha siu (叉烧) - barbecued pork, Siu yuk (燒肉) - roasted pig, with crispy skin and some brines. Brine is relatively light dishes, Marinated goose feet, wings (卤水鹅掌, 翼), brine duck kidney(卤水鸭肾),orange cuttlefish (鹵水墨魚) - marinated cuttlefish...




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