Siu mei

Source: Wikipedia, the free encyclopedia.
Not to be confused with
Siu mai
.
Siu mei
Hanyu Pinyin
shāowèi
Cantonese Yalesīuméi
Literal meaningroasted items

Siu mei (Chinese: 燒味; Cantonese Yale: sīuméi) 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.[1] 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.[2] Some siu mei such as white cut chicken and soy sauce chicken are not roasted at all but they are considered siu mei nonetheless. siu mei is also known colloquially as siu laap (烧腊; 燒臘; shāo là; siu1 laap6), as the latter term encompasses siu mei and laap mei, a type of preserved meat. They are usually prepared in the same kitchen during autumn and winter season in what are often known as siu laap establishments or Chinese BBQ shops. Siu laap is also often sold alongside lou mei, such as orange cuttlefish and pig's ear.

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" in 1978, siu mei shops officially entered into Hong Kong public markets.[3] The public market is a popular place for ordinary citizens to buy siu mei.

Preparation

A siu laap shop in Toronto's Old Chinatown.

As siu mei takes a great deal of resources to prepare, requiring large

T & T Supermarket chain in Canada) and restaurants, who tend to mass-produce the numerous siu mei varieties rather than preparing it at each customer's request. The advantage of siu mei and lou mei is that the resulting meat retains its flavor and texture for the whole day, in contrast to Peking duck or crispy fried chicken
which have to be served immediately after preparation and cooking (hence these are eaten in restaurants), making siu mei and lou mei popular for party platters and take-out.

A food court at First Markham Place in Markham, Ontario, with a siu laap shop at the far left.

Take-out is quite common as customers order or prepare their own plain white rice to accompany the siu mei; a siu mei meal comprises meat atop plain white rice or noodles, and often with vegetables (napa cabbage, choy sum, or gai lan), usually served in a plastic foam take-out container or on a plate.

In Chinese

siu aap (roasted duck) and jellyfish, is an appetizer that comprises the first dish in the ten-course Chinese banquet meal, while varieties of siu laap can also be ordered as full dishes à la carte
(usually a half or whole chicken/duck/goose).

A Hong Kong siu mei-style shop

Varieties of siu mei and lou mei

See also

References

  1. ^ Zoe Li (29 August 2011). "Hong Kongers eat 66,000 tons of siu mei a year". CNN Go. Retrieved 10 November 2011.
  2. ^ "Go easy on the Siu mei, experts warn". South China Morning Post. Retrieved 2022-03-20.
  3. ^ Sale of Cooked Food, Siu Mei and Lo Mei in Public Markets (Committee Paper FH/58/78; MAB/75/78; ST/55/78) (Report). Food Hygiene Select Committee, Markets and Abattoirs Select Committee, and Street Traders Select Committee. 1978-08-22. Retrieved 2021-11-26.
  4. ^ Noodles, Mr (September 18, 2012). "Eat Noodles Love Noodles: Braised Duck Wings In Master Stock 滷水鴨翼".
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