Talk:Siu mei

Sauce
I can't say I know anything about the sauce used to make siu mei. But it is a different sauce in each meat. Benjwong 05:30, 28 June 2007 (UTC)


 * The ribs usually look red in color (I don't know what they used for the red color before they started using artificial red color; Tandoori chicken also has this red color. Usually in America the ribs are sweet flavored. The goose and ducks look red and the chicken looks yellow. So the questions are, are they all sweet? And are they soaked (marinated) in the sauce liquid before cooking, or is the liquid brushed on them while they're turning over the fire? Badagnani 05:32, 28 June 2007 (UTC)
 * Marinate is probably the word. Except the soaking part I really don't know. I remember seeing people use a brush.  But maybe the brushing isn't the first step.  Can't really say.  Benjwong 05:51, 28 June 2007 (UTC)

Duck
Is there no siu mei consisting of roasted duck?? Badagnani 03:41, 24 October 2007 (UTC)
 * Oven roasted duck is made in Beijing, Cantonese style roasted duck is fried then roasted in a different way. So no. cecikierk —Preceding unsigned comment added by 67.162.20.186 (talk) 20:16, 17 December 2007 (UTC)

Thanks, what's the name of the Cantonese roasted duck, if it's not a form of siu mei? Badagnani (talk) 20:22, 17 December 2007 (UTC)

And if goose is roasted in "siu mei" manner, as stated in this article, why not also the duck? Badagnani (talk) 20:22, 17 December 2007 (UTC)
 * The non-siu mei and non-Beijing version is the Chaozhou cuisine 鹵水鴨. Benjwong (talk) 21:28, 17 December 2007 (UTC)

Thank you; do you agree that there is no siu mei ever made from duck? Badagnani (talk) 22:09, 17 December 2007 (UTC)
 * I want to agree but can't give you a 100%. Benjwong (talk) 23:12, 17 December 2007 (UTC)

Do we need an article on 潮州鹵水鴨? Badagnani (talk) 22:10, 17 December 2007 (UTC)
 * Eventually we can create one. Benjwong (talk) 23:12, 17 December 2007 (UTC)