Guangdong Province — the char siu marinade formula is one of the most codified in Cantonese culinary tradition; each siu mei shop guards its specific ratios
The complete formula for Cantonese char siu marinade and glaze: the marinade (applied 8–24 hours in advance) and the glaze (applied during roasting) are different formulations. Marinade: soy, Shaoxing wine, honey, five spice, white pepper, garlic, fermented red tofu (nam yu). Glaze: honey thinned with water, applied hot throughout roasting. The fermented red tofu provides the characteristic red-crimson colour without food dye.
Sweet, savoury, five-spice warm, with the unique depth of fermented tofu — the lacquered siu mei flavour
{"Marinade penetration requires minimum 8 hours; 24 hours optimal for shoulder/collar cuts","Nam yu (red fermented tofu): essential for deep red colour — not a food dye, adds flavour and colour simultaneously","Glaze applied minimum 3 times during roasting: at start, halfway, final 5 minutes","Resting the char siu before slicing: 5–8 minutes, draped loosely with foil — preserves internal moisture"}
{"The char siu oil and drippings that collect during roasting are valuable — brush back onto the meat or use for char siu rice sauce","Best honey: acacia or lychee honey for Cantonese char siu — floral and light rather than assertively flavoured","If nam yu is unavailable, red yeast rice powder (hong qu) dissolved in the marinade provides similar colour and mild flavour"}
{"Using red food colouring instead of nam yu — colour without flavour","Single glaze application — insufficient lacquering","Slicing immediately from oven — juices drain before redistributing"}
Land of Fish and Rice — Fuchsia Dunlop