Siu Mei

Cantonese roast meats trace their origins to the Tang and Song dynasties, with scholars theorizing that siu mei techniques were influenced by Arabian and Indian traders along the Maritime Silk Road. By the Qing dynasty, Guangdong was famed for its roasts. When the dynasty fell in 1911, Cantonese migrants brought siu mei to Hong Kong, Southeast Asia, and beyond. In 1978, siu mei shops officially entered Hong Kong's public markets. Today, over 50% of Hongkongers eat siu mei twice a week — a staggering 66,000 tons consumed annually. Legendary shops like Yung Kee (founded 1942), Yat Lok (one Michelin star for its roast goose), and Joy Hing (established late 1800s in Guangdong) are pilgrimage sites. The window display of hanging roast meats is as much a symbol of Hong Kong as the harbour skyline.