Provenance Technique Library

Guangdong Province — Cantonese roasting tradition Techniques

2 techniques from Guangdong Province — Cantonese roasting tradition cuisine

Clear filters

2 results

Guangdong Province — Cantonese roasting tradition

Cantonese Char Siu — Master Technique (叉烧)

Guangdong Province — Cantonese roasting tradition

The definitive Cantonese preparation: pork shoulder or pork collar (jowl) marinated in a mixture of hoisin sauce, oyster sauce, Shaoxing wine, soy sauce, honey, five-spice, and red fermented tofu (nan ru) for the characteristic reddish colour, then roasted and glazed repeatedly until lacquered. The pork collar (jiu tou rou) is the restaurant-quality choice over shoulder.

Chinese — Cantonese — BBQ Pork foundational →

Cantonese Roast Duck (Shao Ya / 烧鸭)

Guangdong Province — Cantonese roasting tradition

Cantonese roast duck differs from Peking duck in glaze composition and technique: the cavity is sewn shut and filled with a liquid marinade of soy sauce, five-spice, Shaoxing wine, sugar, and shrimp paste. The duck roasts while basting from within. The skin is less papery and crisp than Peking but more intensely flavoured with the interior marinade seeping through.

Chinese — Cantonese — Roasting foundational →