Sui Mei

Siu mei (Chinese: 燒味) is the generic name in Cantonese cuisine given to meats roasted on spits over an open fire or a huge wood burning rotisserie oven.

Medium dry, light bodied red wines, can work well with Siu Mei.  Alternatively, in hotter weather, cold, dry white wines can enhance the richer flavours and pair very well.

It is one of the two major styles of barbecue in China.  The other being the north eastern style.

This cantonese style creates a unique, deep barbecue flavour.  The meat is usually coated with a flavourful sauce (a different sauce is used for each variety of meat) before roasting.

One of the most common versions of this style of Chinese barbecue is Char Siu(Chinese: 叉燒) , typically barbecued pork.