Cha Shao (pronounced chah sh-oww, 叉烧), is a simple dish of roasted pork, but with its simplicity comes the delicious flavors of sweet glaze and the tender texture of fatty meat.

Hailing from the Cantonese culinary school, cha shao is served all over Hong Kong, but no place prepares their meats quite like the Golden China Restaurant (Jinhua Shaola, 金华烧腊), which offers three different types off cha shao, all three varying in their ratios of fat vs. lean meat. 

While cha shao is the most famous of the roasted meats, Golden China (and most other restaurants) serves an equally fine shao ya (roasted duck, pronounced sh-oww yah, 烧鸭), shao e (roasted goose, pronounced sh-oww uh, 烧鹅) and shao rou (roasted pork with crispy, sesame skin, pronounced sh-oww row, 烧肉).

A Hungry Dan favorite, cha shao is an essential component of Cantonese cuisine, often used in dim sum dishes, e.g. cha shao bao (roasted pork buns, pronounced chah sh-oww bow, 叉烧包) and chang fen, and is a must try for all visitors to Hong Kong.

"Always hungry, never full . . ."

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