Kao (烤) — Chinese Roasting: The Cantonese Siu Mei Tradition
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Origin
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Description
Kao (烤, roasting) in the Chinese culinary tradition refers specifically to high-heat dry-heat cooking — but its most elaborate expression is in the Cantonese siu mei (烧味, literally fire-roasted flavour) tradition of roasted meats: Peking duck, siu yuk (roast pork belly), char siu (BBQ pork), roast goose (shao e, 烧鹅), and soy sauce chicken. Each of these preparations uses distinct techniques, marinades, and roasting methods, but they share the siu mei tradition of being cooked and hung in a dedicated BBQ oven (usually a cylindrical, enclosed oven with the meat hanging vertically), then sold by weight from dedicated siu mei restaurants.
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The Thread
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Flavour Context
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Pillars V — VII
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