| Revision as of 04:54, 29 December 2005 editHuaiwei (talk | contribs)Extended confirmed users44,504 edits Char siew rice as a dish in its own right← Previous edit | Revision as of 17:06, 29 December 2005 edit undoInstantnood (talk | contribs)32,683 edits It's regional variationsNext edit → | ||
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| '''Char siew rice''' (]: 叉烧饭; ] ]: chāshāo fàn) is a dish common in ] and ]. | |||
| As its name implies, the dish is by its bare basics ] served with plain rice. Regional variations may exist however. In Singapore, the dish is very often served in the same stall as that for the dominant ], hence using the same chicken-flavoured rice, topped off with sliced ], and always served with a choice of sauces comprising of garlic chilli and soy sauce. Upon request, it is also possible for both chicken and char siew to be served in the same dish. | |||
| In ], cha siu is almost always served at restaurants serving other BBQ or roasted meat items, such as soy sauce chicken, boiled sliced chicken, roasted pork, duck or goose, hence it is less refered to as a dish in its own right compared to those in Singapore or Malaysia, and commonly refered to as ]. | |||
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| {{food-stub}} | |||
Revision as of 17:06, 29 December 2005
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