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Slice the pork loin lengthwise and then cut the 2 strips in half crosswise to make 4 strips. Score the meat all over with a knife to help the marinade soak in. In a large bowl, mix together the hoisin sauce, light soy sauce, dark soy sauce, honey, sugar, five-spice powder, liquor, and oil until well blended.
A common variant of the siopao, the siopao asado, is derived from the char siu bao and has a filling which uses similar ingredients to char siu. It differs in that the Filipino asado is a braised dish, not grilled, and is more similar in cooking style to the Hokkien tau yu bak (Chinese: 豆油 肉; Pe̍h-ōe-jī: tāu-iû bah).
Shacha sauce (沙茶酱) – A sauce or paste that is used as a base for soups, hotpot, as a rub, stir fry seasoning and as a component for dipping sauces. Cha Shao sauce (叉烧酱, Cantonese: Char Siu) Plum sauce (苏梅酱) Fish sauce (鱼露) Doubanjiang, the mother sauce of Sichuan cuisine Laoganma, a popular sauce in China. Oil, chili ...
Char siu (Chinese: 叉燒; Cantonese Yale: chāsīu) is a Cantonese-style barbecued pork. [1] Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for cha siu bao or pineapple buns.
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Cantonese dim sum influenced dishes such as char siu manapua, fun guo is known as "pepeiao" (meaning "ear" in Hawaiian), [46] gok jai or "half moon", pork hash are a normally twice as large than the usual shumai, and "ma tai su" a baked pork and water chestnut pastry [47]
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Also called Char Siu So. They are triangular, flaky pastries filled with a savory and slightly sweet barbecued pork filling, topped with sesame seeds for added flavor. Ox-tongue pastry: 牛脷酥; ngau4lei6 sou1: a fried oval-shaped dough resembling an ox tongue that is similar to youjagwai, but sugar is added to the flour. [98] Tong sui ...
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