Guangzhou Chimelong Hotel Buffet Dinner click here Guangzhou Canton Tower TWIST Mediterranean Buffet Revolving Restaurant Buffet click here Cantonese is proud of their Guangzhou Siu Mei.Most of the Guangzhou Siu Mei is made by pork or chicken.But some choose the internals of animals as their raw materials.When the Cantonese goes back home,they go with Siu Mei.More information about Guangzhou Siu Mei,please visit Hulutrip.com for more. Siu mei (Chinese: 燒味; Cantonese Yale: siu1 mei2; "shāo wèi" in standard Mandarin) is the generic name in Cantonese cuisine given to meats roasted on spits over an open fire or a huge wood burning rotisserie oven. It creates a unique, deep barbecue flavor and the roast is usually coated with a flavorful sauce (a different sauce is used for each variety of meat) before roasting. Siu mei is very popular in Hong Kong and Macau. Usually meat of this type is purchased as take-out as siu mei takes a great deal of resources to prepare, and few families in Hong Kong or mainland China have the equipment for it. Shops generally have large ovens and rotisserie-like utilities for cooking the meat. Families order or prepare their own plain white rice to accompany the siu mei. A siu mei meal usually consists of one box comprising half meat and half rice, and maybe some vegetables. Certain dishes, such as orange cuttlefish, or white cut chicken, are not roasted at all, but are often prepared and sold alongside BBQ roasted meats in siu mei establishments, hence they are generally classified as siu mei dishes. Top 5 Char siu Char siu (Chinese: 叉燒; Cantonese Yale: chā sīu; literally: "fork roast") is a popular way to flavor and prepare barbecued pork in Cantonese cuisine.It is classified as a type of siu mei (燒味), Cantonese roasted meat. Char siu literally means "fork burn/roast" (siu being burn/roast and char being fork, both noun and verb) after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. Top 4 Siu ngo Roast goose is a dish found within Chinese, European, and Middle Eastern cuisines. In southern China, roast goose is a variety of siu mei, or roasted meat dishes, within Cantonese cuisine. It is made by roasting geese with seasoning in a charcoal furnace at high temperature. Roasted geese of high quality have crisp skin with juicy and tender meat. Slices of roasted goose are generally served with plum sauce. Roast goose, as served in Hong Kong, is no different from its counterpart in the neighboring Guangdong Province of southern China, but, due to its cost, some Hong Kong restaurants offer roast duck instead. Top 3 Siu aap In food terminology, duck or duckling (when meat comes from a juvenile duck) refers to duck meat, the meat of several species of bird in the family Anatidae, found in both fresh and salt water. One species of freshwater duck, the mallard, has been domesticated and is a common livestock bird in many cultures. Duck is eaten in various cuisines around the world. Magret refers specifically to the breast of a mulard or Muscovy (or Barbary) duck that has been force fed to produce foie gras. Top 2 White cut chicken White cut chicken or white sliced chicken is a type of siu mei. Unlike most other meats in the siu mei category, this particular dish is not roasted. The chicken is salt marinated and is cooked in its entirety in hot water or chicken broth with ginger. Other variations season the cooking liquid with additional ingredients, such as the white part of the green onion, cilantro stems or star anise. When the water starts to boil, the heat is turned off, allowing the chicken to cook in the residual heat for around 30 minutes. The chicken's skin will remain light-coloured, nearly white and the meat will be quite tender, moist, and flavourful. The dish can be served "rare" in which the meat is cooked thoroughly but a pinkish dark red blood is secreted from the bones. Top 1 Soy sauce chicken Soy sauce chicken is a northern Chinese dish. It is made of chicken that is cooked with soy sauce. There is also a Cantonese-style soy sauce chicken that is not cooked with soy sauce but marinated after cooking. Soy sauce chicken is a siu mei dish in Hong Kong.