The Succulent Tastes of Chinese Roast Meats

Chinese cuisine favours pork and poultry, savoured in many yummy ways. Roasting is perhaps the most beloved. Wander into any Chinese community around the world, and you’re bound to find a diner with whole roast ducks, chickens or geese hanging at the window display, and a chef with a butcher’s knife ready to cut your order.

Originated from Cantonese cuisine and made popular via Hong Kong culture, roast meats are collectively known as ‘Siu Mei’, and has been a staple food among common folk for generations. For some, it’s even a daily indulgence. Every type of meat comes with its own unique sauce made to enliven the umami flavours. Most often enjoyed with steamy white rice and green veggies on the side.

The Secret of Chinese Roast Meats

One key ingredient sets Chinese roasts apart: Five Spice Powder. Finely ground star anise, cloves, cinnamon, fennel seeds and Sichuan peppercorns that combine sweet, bitter, sour, spicy and savoury flavours. All in a perfect blend to accentuate meaty flavours, and often paired with Shaoxing Wine for the roast marinade. Cooked at high temperatures, the meats turn supple and their flavours ‘locked in’ by the crispy outer skin, with an alluring smoky finish, making every bite a rich sweet-savoury umami experience.  

Chinese Roast Meat Favourites

So, ready to wow your tastebuds with some Chinese roast meats? Come have a bite of these common faves!

Siu Yuk (Roast Pork Belly)

Roast pork belly with a thin crispy crust, Siu Yuk is perhaps the ultimate Chinese roast meat delight. Bold, savoury and succulent, the flavour grows as you chew! Make yours warm and fresh at home with our step-by-step guide!

Char Siu (Chinese Barbecued Pork)

Richly sweet and savoury with a moist, supple texture, Char Siu is Chinese barbecued pork. Marinated with Five Spice Powder, salt, garlic and dark caramel soy sauce, then coated with a combo of hoisin sauce, maltose, water and sesame oil during the roast. The meat takes on the flavour-rich ingredients and transforms into the irresistible Char Siu. You can actually find premade Char Siu sauce at Asian grocers, or make your own with our authentic stove-top recipe!

Siu Ngo and Siu Aap (Roast Geese and Roast Duck)

Siu Ngo is roast goose, and Siu Aap is roast duck. Both are prepped and cooked in a similar fashion. Instead of a marinade rub, the birds are stuffed with a mixture of Chinese flavouring spices including Five Spice Powder, then roasted with charcoaled fire in a special stove. A thin, brown crispy skin forms in the heat, giving it an enticing sheen, while the meat turns supple and moist with the rich spice blend flavours. Sliced and served with a sweet-tangy plum sauce to enrich every bite.

Yu Zhu (Suckling Pig Roast)

Suckling pig roast or Yu Chu is a Chinese banquet favourite. Practically synonymous with major celebrations from weddings and birthdays to festivals like Lunar New Year and even new business opening parties. Enjoyed as a communal dish, the piglets are marinated, stuffed and roasted whole, cut and shared with everyone at the party. Suckling pig has a thin, crisp skin and juicy meat. Absolutely delish!

Soy Sauce Chicken

Chinese soy sauce chicken is poached and simmered with a blend of dark and light soy sauces, Five Spice Powder, brown sugar, ginger, garlic and sesame oil. Although not a roast, this yummy savoury delight is considered ‘Siu Mei’, as it is typically served at Chinese roast meat diners as well. Easy to make with our authentic recipe!

White Cut Chicken

Another variant of chicken served at Siu Mei stalls, although not roasted, the White Cut Chicken is named for its cozy colours: tender beige skin and juicy white meat. Marinated and steam-cooked, then lathered with savoury light soy sauce and fragrant sesame oil, and served with rice. The famed Hainanese Chicken Rice can be considered a cousin dish to White Cut Chicken. Most often enjoyed as a popular lunch dish.

More Asian Barbecue & Roasts

Roasts, grills and barbecues are a world of succulent flavours across all Asian cuisines. Each with their own gastronomic tastes that excite and delight. Come discover them!