Siu Mei

Siu mei is the Cantonese term for meats roasted on spits over an open fire or in a wood burning rotisserie oven, giving the meat its characteristic barbecue flavor, and the meats are typically coated in a flavorful sauce before roasting. The technique and the foods it produces are especially popular in Hong Kong, Macau, Singapore, Malaysia, and Chinatowns with large Cantonese populations, and in Hong Kong people eat siu mei roughly once every four days on average. Char siu, or barbecued pork, is the most widely eaten form, followed by siu yuk, or roasted pork belly, and roast goose, and the related term siu laap also covers preserved meats prepared in the same shops, mostly during the cooler months. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/