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Siu Haau Sauce
Siu haau ( zh, p=shāokǎo) sauce is the primary barbecue sauce used in Cantonese cuisine. It is used during the barbecue-cooking process as opposed to a flavoring sauce after the food is made. It is not used for ''siu mei ''Siu mei'' () is the generic Cantonese name of meats roasted on spits over an open fire or a large wood-burning rotisserie oven. It creates a unique, deep barbecue flavor and the roast is usually coated with a flavorful sauce (a different sa ...'' rotisserie-style cooking; dishes such as char siu each have their own sauce. See also * Shacha sauce * List of Chinese sauces * List of sauces External linksSiu haau sauce photo Chinese condiments Barbecue sauces Chinese sauces {{China-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barbecue
Barbecue or barbeque (informally BBQ in the UK, US, and Canada, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke to cook the food. The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly but most involve outdoor cooking. The various regional variations of barbecue can be broadly categorized into those methods which use direct and those which use indirect heating. Indirect barbecues are associated with North American cuisine, in which meat is heated by roasting or smoking over wood or charcoal. These methods of barbecue involve cooking using smoke at low temperatures and long cooking times, for several hours. Elsewhere, barbecuing more co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cantonese Cuisine
Cantonese or Guangdong cuisine, also known as Yue cuisine ( or ) is the cuisine of Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau.Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. 005(2005). The food of China: a journey for food lovers. Bay Books. . p17. Strictly speaking, Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers, but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong. Scholars categorize Guangdong cuisine into three major groups based on the region's dialect: Cantonese, Hakka and Chaozhou cuisines. The Teochew cuisine and Hakka cuisine of Guangdong are considered their own styles, as is neighboring Guangxi's cuisine despite eastern Guangxi being considered culturally Cantonese due to the presence of ethnic Zhuang influences in the rest of the province. Cantonese cuisine is one of the Eight Cu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Siu Mei
''Siu mei'' () is the generic Cantonese name of meats roasted on spits over an open fire or a large wood-burning rotisserie oven. It creates a unique, deep barbecue flavor and the roast is usually coated with a flavorful sauce (a different sauce is used for each variety of meat) before roasting. Siu mei is very popular in Hong Kong and Macau, and overseas Chinatowns especially with Cantonese emigrants. In Hong Kong, the average person eats siu mei once every four days, with char siu being the most popular, followed by siu yuk (Roast pork or pork belly) in second, and roast goose being third. Siu mei is also known colloquially as siu laap (), as the latter term encompasses ''siu mei'', ''lou mei'', and other Cantonese-style cooked and preserved meats. History After meetings held between the Food Hygiene Select Committee, the Markets and Abattoirs Select Committee and the Street Traders Select Committee on the topic of "Sale of Cooked Food, Siu Mei, and Lo Mei in Public Markets" ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rotisserie
Rotisserie, also known as spit-roasting, is a style of roasting where meat is skewered on a spit – a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs or turkeys. The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting. History In medieval cuisine and early modern kitchens, the spit was the preferred way of cooking meat in a large household. A servant, preferably a boy, sat near the spit turning the metal rod slowly and cooking the food; he was known as the "spit boy" or "spit jack". Mechanical turnspits ("roasting jacks") were later invented, first powered by dogs on treadmills, and then by steam power and mechanical clockwork mechanisms. The spit could also be powered by a turbine mounted in the chimney with a worm transmission for torque and speed convers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Char Siu
''Char siu'' () is a Chinese, specifically Cantonese–style of barbecued pork. Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for '' chasiu baau'' or '' pineapple buns.'' Five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally. It is classified as a type of ''siu mei'' (), Cantonese roasted meat. Meat cuts Pork cuts used for ''char siu'' can vary, but a few main cuts are common: * Pork loin * Pork belly – produces juicy and fatter ''char siu'' * Pork butt (shoulder) – produces leaner ''char siu'' * Pork fat * Pork neck end – very marbled (''jyu geng yuk'') Cantonese cuisine ''Char siu'' literally means "fork roasted" (''siu'' being burn/roast and ''cha'' being fork, both noun and verb) after the traditional cooking method for the dish: long strips of seasoned boneless por ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shacha Sauce
Shacha sauce (; also spelled sa cha sauce) is a savory, slightly spicy Chinese condiment used in Teochew, Fujian, and Taiwanese cuisines. It is made from soybean oil, garlic, shallots, chilies, Chinese brill, and dried shrimp. It is also sometimes sold as "Chinese barbeque sauce". Shacha sauce is used many different ways; as a soup base, a barbeque meat rub, a dipping sauce (for hot pot), or a seasoning for stir-fries. It is also included with instant noodles manufactured in Vietnam, in their own packet alongside packets of soup base, dried vegetables, or other seasonings. Origin Shacha sauce is also known as ''sa-te'' in the Teochew and Hokkien dialects, reflecting its origin in the satay sauce introduced by expatriate Min Nan people returning to China from Southeast Asia. During the 20th century, Chinese labourers from the Chaoshan region who worked in Southeast Asian countries (e.g., modern-day Malaysia and Indonesia) adapted satay sauce to local tastes, including the in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Chinese Sauces
This is a list of notable Chinese sauces, encompassing sauces that originated in China or are widely used as cooking ingredients or condiments in Chinese cuisines. Chinese sauces These sauces are commonly used as ingredients for dishes in many Chinese cuisines. There may also be regional variations on the sauces, such as seasoned soy sauce or fermented bean curd. * Light soy sauce () – a lighter-colored salty-flavored sauce used for seasoning and not as a dipping sauce *Dark soy sauce () – a darker-colored sauce used for color *Seasoned soy sauce – usually light soy sauce seasoned with herbs, spices, sugar, or other sauces *Sweet bean sauce () – a thick savory paste *Oyster sauce () *Fermented bean curd () – usually cubes of tofu, and sometimes other spices and seasonings, which are used as a condiment or marinade along with some of the brine *Douchi () – fermented black beans, usually in a brine *Cooking wine () *Sesame oil () *Black vinegar () *White vinegar () Can ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Sauces
The following is a list of notable culinary and prepared sauces used in cooking and food service. General * * * * * * * * * * * * * * * * * * * * * * * * * * (salsa roja) * * * – a velouté sauce flavored with tomato * * – prepared using mushrooms and lemon * * * * * * * * * By type Brown sauces include: * * * * * * * * * * * Butter sauces * * * * Beurre noisette * * Emulsified sauces * * * * * * * * (w/ chilli) Fish sauces * * * * Green sauces * See Tomato sauces * * Hot sauces * Pepper sauces *Mustard sauces ** * Chile pepper-tinged sauces * s include: ** ** ** sauce ** sauce ** ** ** Meat-based sauces * * * * * * * * Pink sauces * See Pink sauce Sauces made of chopped fresh ingredients * * * * * * * * Latin American Salsa cruda of various kinds * * * * Sweet sauces * * * * * * * * * * * not liquid, but called a sauce nonetheless ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Condiments
Chinese can refer to: * Something related to China * Chinese people, people of Chinese nationality, citizenship, and/or ethnicity **''Zhonghua minzu'', the supra-ethnic concept of the Chinese nation ** List of ethnic groups in China, people of various ethnicities in contemporary China ** Han Chinese, the largest ethnic group in the world and the majority ethnic group in Mainland China, Hong Kong, Macau, Taiwan, and Singapore ** Ethnic minorities in China, people of non-Han Chinese ethnicities in modern China ** Ethnic groups in Chinese history, people of various ethnicities in historical China ** Nationals of the People's Republic of China ** Nationals of the Republic of China ** Overseas Chinese, Chinese people residing outside the territories of Mainland China, Hong Kong, Macau, and Taiwan * Sinitic languages, the major branch of the Sino-Tibetan language family ** Chinese language, a group of related languages spoken predominantly in China, sharing a written script (Chinese c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barbecue Sauces
Barbecue or barbeque (informally BBQ in the UK, US, and Canada, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke to cook the food. The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly but most involve outdoor cooking. The various regional variations of barbecue can be broadly categorized into those methods which use direct and those which use indirect heating. Indirect barbecues are associated with North American cuisine, in which meat is heated by roasting or smoking over wood or charcoal. These methods of barbecue involve cooking using smoke at low temperatures and long cooking times, for several hours. Elsewhere, barbecuing more ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
