Guangdong Province — the cornerstone of Cantonese siu mei (roast meats) culture
Cantonese red-roasted BBQ pork: pork shoulder or loin marinated in soy, hoisin, honey, Shaoxing wine, five spice, and red fermented tofu (nan ru) for colour and flavour, then hung vertically in a traditional char siu oven and roasted at high heat with rotating basting. The lacquered exterior and juicy interior are hallmarks of good technique.
Sweet, savoury, smoky, deeply caramelised with five-spice warmth and honey fragrance
{"Red fermented tofu (nan ru) provides characteristic red colour — not food dye","Honey glaze applied multiple times during roasting builds lacquered crust","Vertical hanging allows fat dripping — horizontal roasting produces stewing not roasting","High heat finish (220°C+) caramelises the glaze"}
{"Ideal cut: pork neck (collar) or shoulder — fat content yields moist result","Rest 5 minutes before slicing — carryover cooking continues in thick pieces","Classic pairing: over jasmine rice with drizzled honey and hoisin"}
{"Substituting red food dye for nan ru — colour without flavour","Horizontal roasting instead of hanging","Single glaze application — multiple coats create the lacquered depth"}
The Complete Chinese Cookbook — Ken Hom