Talk:Siu haau sauce

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What makes a barbecue sauce "official"? --Fang Aili ^talk 16:51, 29 June 2007 (UTC)

I think User:Benjwong wrote that because the Chinese name translates exactly as "barbecue sauce." I think this one most approximates the thick, somewhat sweet, tangy, slightly spicy flavor of Western barbecue sauce. But Sa cha sauce is also used in Chinese barbecuing. So I've made a disambig page at Chinese barbecue sauce. Badagnani 16:59, 29 June 2007 (UTC)

I have talked to someone who is practically an expert on the subject and they too agree the official BBQ sauce at least in those two cuisine in siu haau sauce. The name also translates to it. And it is used during the cooking to make the food -> BBQ food. Benjwong 17:25, 29 June 2007 (UTC)

Satay-style grilling, though not Western-style, should be accepted as a valid Asian form of barbecuing (using the wide definition of "barbecue," the term originating with the Caribbean American Indians, meaning cooking over a wood or charcoal fire), and, as such, a satay-style sauce used for such cooking, as used in China should be considered a valid form of barbecue sauce (though not the same formulation or flavor as the Western kind). I still think that this Siu haau sauce may be formulated under Western influence, as the Chinese characters draw up mostly Western barbecue sauces in a Google search. Badagnani 17:28, 29 June 2007 (UTC)