Barbecued pork with rice

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Barbecued pork with rice
Traditional Chinese:		叉燒飯
Simplified Chinese:		叉烧饭
Mandarin
Mandarin	Hanyu Pinyin:	chāshāo fàn
Cantonese
Cantonese	IPA:	[tsʰɑ₅₅ sɪʊ₅₅ fɑn₂₂]
	Jyutping:	caa1 siu1 faan6
	Yale:	chā siū faahn

Barbecued pork with rice, also known as BBQ pork with rice, cha siu fan, char siu fan and char siew rice, is a dish common in Hong Kong and Guangdong in southern China, and other places with sizeable Cantonese-speaking population or where there is Cantonese influence.

As its name implies, the dish is by its bare basics char siu served with plain white rice. Regional variations may exist however. In Hong Kong, cha siu fan is almost always served at restaurants serving other BBQ or roasted meat items, such as soy sauce chicken, boiled sliced chicken, roasted pork, duck or goose. As a result cha siu is commonly served with one of these items with rice, although cha siu-only is the most popular. It is also popular to be served in lunchboxes.

[edit] Char siew rice

^{[dubious — see talk page]}

In Malaysia and Singapore, where it is known as char siew rice, is very often served in the same stall as that for the dominant Hainanese chicken rice, hence using the same chicken-flavoured rice, topped off with sliced cucumber, and always served with a choice of sauces comprising of garlic chilli and soy sauce. Upon request, it is also possible for both chicken and char siew to be served in the same dish.

[edit] Barbecued pork with rice in popular culture

The dish is presented to real dramatic effect in the Stephen Chow movie God of Cookery. However it is in a variant hereafter known as sorrowful rice.