Last year, a Chinese survey claimed that Hong Kong residents eat per year 66,000 tons of siu mei — a blanket term for the Cantonese barbecued meats you find hanging from hooks in the windows of Chinese delis, as tempting in its own way as a window of Parisian macarons and croissants. Unlike American barbecue, Chinese barbecued meats are spit-roasted over fire or cooked vertically in a rotisserie oven. The delis peddling it fill a niche for families who pick up the prepared meats on the way home from work... More >>>