Cantonese Roast Duck
|
Cantonese Roast Duck
|
Cantonese Roast Duck (Simplified Chinese: 广式烧鸭 / 烧鸭; Traditional Chinese: 廣式燒鴨; Pinyin: Guǎngshì shāo yā; Cantonese: siu aap) is the Cantonese Siu Mei roast duck hung in shop windows with Char Siu, Roast Goose, and Crispy Roast Pork. It is not the same dish as Beijing Peking Duck, nor the same bird as Roast Goose. Named among Guangfu dishes on Guangdong Food.
Characteristics
Skin is glossy and savory-sweet; meat is denser than goose and usually chopped through bone for takeaway boxes. Stuffing and marinade lean Cantonese five-spice / maltose rather than the open-flame pancake service of Peking Duck.
Ingredients (overview)
Whole duck, maltose or honey glaze, five-spice or master-stock notes, salt, aromatics. Roasted in a siu mei oven; sold by weight or half/whole.
History and culture
Core of Cantonese roast-meat culture on Siu Mei and Guangdong Food. English "roast duck" on Cantonese menus usually means this style, not Beijing banquet duck.
Serving and variations
Chopped over rice or noodles, or as a shared plate. See Siu Mei, Roast Goose, and Peking Duck for contrasts.
See also
- Siu Mei
- Roast Goose
- Peking Duck
- Char Siu
- Crispy Roast Pork
- Soy Sauce Chicken
- Guangdong Food
- Hong Kong Food
- List of dishes (A-Z)