Char siu (叉燒, "fork-roast") is Cantonese barbecue pork: strips of fatty pork marinated in a sweet-savoury glaze of hoisin, honey or maltose, soy, five-spice, rice wine and fermented bean paste, then roasted or grilled until the edges char and the surface sets into a glossy, sticky, ruby-red lacquer. Sliced and fanned over rice or noodles, tucked into steamed buns, or served with a slick of its own honeyed juices, it is one of the most recognisable dishes of southern Chinese cooking.