What Is Siu Mei?
Siu mei (燒味, Cantonese roast meat) is a category of Cantonese barbecued and roasted meats traditionally displayed and sold hanging in shop windows. The term siu mei literally means "roasted taste" or "roasted flavor" in Cantonese. Siu mei shops (燒味店) are a defining feature of Hong Kong street culture and Cantonese neighborhoods worldwide.
Siu mei is typically served over steamed white rice (燒味飯) or alongside noodles. A standard siu mei plate includes one or two types of roast meat, rice, blanched vegetables, and a drizzle of sauce.
Types of Cantonese Siu Mei
Char Siu (叉燒, Chinese BBQ Pork)
Char siu is the most iconic siu mei. Pork shoulder or pork belly is marinated in a mixture of honey, soy sauce, hoisin, five-spice powder, and fermented tofu (南乳, nam yu), then roasted in a wood-fired or gas oven until caramelized. The exterior is lacquered and slightly charred; the interior is tender. Char siu is also used as a filling in char siu bao (BBQ pork buns) and cheung fun (rice noodle rolls).
Siu Ngo (燒鵅, Cantonese Roast Goose)
Roast goose is considered the prestige item of siu mei. The goose is marinated internally and externally, air-dried, then roasted whole at high heat. The skin becomes crispy and lacquered; the meat stays juicy. Hong Kong’s roast goose is distinct from Peking duck — it uses a goose rather than duck, and the preparation and saucing differ significantly. Legendary siu mei shops like Yat Lok and Joy Hing in Hong Kong are known specifically for roast goose.
Siu Ap (燒鴨, Roast Duck)
Cantonese roast duck is prepared similarly to roast goose but uses duck. The flavor profile is slightly richer. Roast duck is more widely available than goose outside Hong Kong, as duck is easier to source globally.
Siu Zyu Yuk (燒豬肉, Crispy Roast Pork Belly)
Siu zyu yuk (also called siu yuk) is pork belly roasted until the skin becomes an audibly crispy crackling. The preparation involves scoring the skin, coating it with salt and vinegar, then roasting at very high heat. The contrast between the crispy skin and the tender, fatty meat underneath is the defining characteristic.
Baak Chit Gai (白切雞, White Cut Chicken)
White cut chicken is technically a poached rather than roasted dish, but it is sold alongside siu mei at most roast meat shops. The chicken is poached in seasoned stock just below boiling, then immediately submerged in ice water to stop cooking. The result is extremely silky, just-cooked meat with pale skin. It is served with a dipping sauce of ginger and scallion.
How Siu Mei Is Made: The Roasting Process
Traditional Cantonese siu mei uses wood-fired ovens (柴爐, chai lo) with temperatures reaching 200–250°C (390–480°F). The meats hang vertically during roasting, allowing fat to drip away while the exterior caramelizes evenly. Gas ovens are now more common in most shops, but wood-fired siu mei retains a distinct smokiness that gas cannot fully replicate.
Shops typically prepare fresh batches in the early morning and again in the early afternoon. Peak buying times are lunch (noon to 1:30 PM) and the pre-dinner rush (5:00–6:30 PM), when Hong Kong workers stop to buy a roast meat plate or a whole duck to bring home.
Siu Mei Culture in Hong Kong
Siu mei shops are a core institution of Hong Kong daily life. The sight of lacquered ducks and pork hanging in a shop window is one of the most recognizable images of Hong Kong street culture. Many shops have operated for decades, with recipes passed down through generations.
Notable siu mei shops in Hong Kong include:
- Yat Lok (一樂燒鱀小食) — Central, Hong Kong. A Michelin Bib Gourmand restaurant known for roast goose.
- Joy Hing (才記燒味) — Wan Chai, Hong Kong. Long-established roast meat institution.
- Kam's Roast Goose (甘家燒鱀) — Wan Chai. Michelin-starred, descended from the famous Yung Kee restaurant family.
Siu Mei Outside Hong Kong
Cantonese immigrants established siu mei shops throughout the diaspora. Cantonese BBQ roast meat shops are common in major cities with Cantonese communities: London’s Chinatown, San Francisco’s Richmond District, Vancouver’s Richmond suburb, and Sydney’s Haymarket area all have established siu mei shops.
The quality and variety tend to be closest to Hong Kong in cities with large Cantonese-speaking immigrant populations. Roast goose in particular is harder to find outside Hong Kong, as goose is not widely farmed in North America or Europe.
Frequently Asked Questions About Siu Mei
What does siu mei mean?
Siu mei (燒味) means "roasted taste" or "roasted flavor" in Cantonese. It refers to the category of Cantonese barbecued and roasted meats — including char siu pork, roast goose, roast duck, and crispy pork belly — traditionally sold hanging in shop windows.
What is the difference between char siu and siu mei?
Char siu (叉燒) is one type of siu mei. Siu mei is the broader category that includes all Cantonese roast meats. Char siu refers specifically to the honey-glazed BBQ pork.
Is Cantonese roast goose the same as Peking duck?
No. Cantonese roast goose (燒鵅) uses a goose, not a duck. Peking duck (北京烤鴨) uses a specific breed of duck, is served in a different way (with thin pancakes, hoisin sauce, and scallions), and originates from Beijing cuisine, not Cantonese cuisine. The preparation, flavor profile, and serving method differ significantly.
What is the best cut of pork for char siu?
Pork shoulder (also called pork butt) is the most common cut for char siu because of its balance of lean meat and fat. Pork belly is also used for a fattier, more indulgent version. Lean-only cuts like pork loin are generally avoided as they dry out during roasting.
How long does siu mei keep?
Freshly roasted siu mei is best eaten the same day. Stored in the refrigerator, it keeps for 3–4 days. Reheat in an oven rather than a microwave to preserve the texture of the skin and meat.