Going New School with Char Siu When it comes to RiceBox’s honey-glazed char siu, everything is in the details. Leo Lee also uses Duroc pork, specifically the shoulder cut, for this Cantonese ...

The char siu and porchetta take two and three days, respectively. The porchetta preparation is based on the Cantonese dish siu yuk but employs the Roman technique of porchetta rolling and roasting.

The two decided to add her char siu, a Cantonese barbecue dish typically prepared with shoulder or belly meat, to Le Shrimp’s signature prawn noodle soup.

Diners can create custom rice boxes, choosing from the signature char siu (barbecued pork), black soy-poached chicken, crispy seven spice pork belly, or a vegan special.

Char Siu Cauliflower Roast cauliflower takes on the flavors of Cantonese-style char siu barbecue pork, with an intense savoriness, deeply caramelized edges and salty-sweet seasoning.

Siu mei became a popular export everywhere Cantonese cooks went — especially char siu, the juicy, red-tinged, salty-sweet pork that routinely tops bowls of ramen in Japan and fills banh mi ...

Like “char siu bao,” the cute, pillowy steamed or baked pork buns that have recently begun to enter the American mainstream, “char siu sou” is a staple snack of Cantonese “yum cha,” defined explicitly ...

RiceBox owners Lydia and Leo Lee make char siu pork, porchetta, and crispy duck with high-quality ingredients in customizable bowls and boxes.

Cantonese cuisine’s evolutionary leap in Los Angeles The combination char siu and ribs bowl over rice at Pearl River Deli.

Joined by cookbook author and activist Grace Young, Andy tastes his way through Nom Wah's menu and then learns how to make some Chinese staples, including char siu bao (barbecue pork steamed buns ...