In Cantonese cuisine siu mei is the name given to meats roasted on spits over an open fire or a huge wood burning rotisserie oven. This cooking method creates a unique, deep barbecue flavour and the roast is usually coated with a flavourful sauce (a different sauce is used for each meat) before roasting. Siu mei is very popular in Hong Kong.
Usually meat of this type is purchased as take-out as siu mei takes a great deal of resources to prepare, and few families in Hong Kong or China have the equipment for it. Shops generally have large ovens and rotisserie-like utilities for cooking the meat. Families order or prepare their own plain white rice to accompany the siu mei. A siu mei meal usually consists of one box comprising half meat and half rice, and maybe some vegetables. Certain dishes, such as orange cuttlefish, or white cut chicken, are not roasted at all, but are often prepared and sold alongside BBQ roasted meats in siu mei establishments, hence they are generally classified as siu mei dishes.
- Char siu (叉燒) – barbecued pork
- Siu ngo (燒鵝) – roasted goose
- Siu ngaap (燒鴨) – roasted duck
- White cut chicken (白切雞) – marinated poached or steamed chicken
- Soy sauce chicken (豉油雞) – chicken cooked with soy sauce
- Siu yuk (燒肉) – roasted pig, with crisp skin
- Orange cuttlefish (鹵水墨魚) – marinated cuttlefish