Char Siu is a Cantonese dish and one of the specialties of Guangdong cuisine. The main ingredient is pork tenderloin, and the main cooking method is barbecue. The finished product has a bright red color and is tender and delicious.
Nutritional Value
Char Siu is currently one of the important animal foods on people’s dining tables. Pork tenderloin contains rich high-quality protein, fat, vitamins and other nutrients needed for human growth and development, and the meat is tender and easy to digest.
Pork provides high-quality protein and essential fatty acids for humans. Pork can provide heme (organic iron) and cysteine, which promotes iron absorption and improves iron-deficiency anemia.
Health Benefits
Supplement protein and fatty acids: Pork provides high-quality protein and essential fatty acids for humans. Pork can provide heme (organic iron) and cysteine, which promotes iron absorption and improves iron-deficiency anemia.
Tonify kidney and nourish yin: Pork is neutral in nature and has the effects of moistening the intestines and stomach, generating body fluids, tonifying kidney qi, and relieving fever and toxins. It is mainly used to treat fever and injury to body fluids, thirst and emaciation, kidney deficiency and physical weakness, postpartum blood deficiency, dry cough, constipation, tonifying deficiency, nourishing yin, moistening dryness, nourishing liver yin, moisturizing the skin, promoting urination and relieving thirst.
Moistening dryness: Drinking pork soup can quickly replenish body fluids and relieve irritability, dry cough, constipation, and difficult childbirth caused by insufficient body fluids.
Applicable Population
Generally, everyone can eat it. It is suitable for people with yin deficiency, dizziness, anemia, elderly people with dry cough and no phlegm, constipation, and malnutrition.
Taboo Population
People with dampness, phlegm stagnation, and external diseases should avoid eating it; obese, high blood lipid, and hypertension patients should eat it with caution.
Selection Tips
Choose the part of the pork called “sandwiched meat”. This part of the meat is mainly lean meat, with a little fat layer in the middle. The meat is particularly delicious (but if there are hard tendons, they should be removed). During the roasting process, the fat layer melts, making the char siu slightly oily and more delicious.
