A Cantonese-style of barbecued pork. Originating in Guangdong (a coastal province in southern China), it is eaten with rice, used as an ingredient for noodle dishes or in stir fries.
Japanese culture has adapted char siu (叉燒) as chāshū (チャーシュー). Unlike its Chinese variant, it is prepared by rolling the meat into a log and then braising it at a low temperature. The Japanese adaptation is typically seasoned with honey and soy sauce, without the red food coloring, sugar, or five-spice powder. It is a typical ingredient in ramen.
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