In the latest episode of CHINESE STORIES, "The Flavors of Fire: Siu Mei in Cantonese Cuisine", the smoky, savory world of Lingnan-style roasting is brought vividly to life. At the heart of Cantonese Siu Mei (燒味) lies a mastery of flame: open-fire roasting and rotating slow-cook techniques are paired with fuels ranging from traditional firewood and charcoal to modern gas.
This culinary craftsmanship gives rise to three timeless classics—char siu (roast pork with the perfect balance of fat and lean), crispy-skinned roast goose, and the glistening, golden roast suckling pig.
Each bite is steeped in tradition: marinated in a secret blend of soy sauce, fermented red bean curd, five-spice powder, and maltose syrup. Whether served in humble lunchboxes on bustling streets or plated in Michelin-starred restaurants, Siu Mei remains a beloved symbol of Cantonese culinary heritage.
The episode is available in three languages exclusively on the DotDotNews app
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