Lunar New Year年夜饭Chinese中式
Char Siu (Chinese BBQ Pork)叉烧
A 4-serving recipe with a 60-minute beginner workflow, exact seasoning and visible checkpoints.猪肉先在冰箱腌2–12小时，再烘烤、刷蜜上色，最后静置切片。腌肉需要提前安排，不是一小时内能完成的快手菜。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Mitts for hot pans端热锅戴手套端熱鍋戴手套Guantes para lo caliente뜨거운 팬은 장갑
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
- Cut 2 lb / 900 g boneless pork shoulder into 5-cm-thick strips. Marinade: 3 tbsp hoisin, 2 tbsp honey, 2 tbsp soy sauce, ½ tsp five-spice, 3 minced garlic cloves and 1 tbsp brown sugar; set aside 3 tbsp in a separate cup for basting before it touches raw pork. Keep 1 more tbsp honey for glazing. Set a wire rack on a foil-lined sheet pan.2磅（900克）去骨猪肩肉切5厘米粗条。腌料：3大匙海鲜酱、2大匙蜂蜜、2大匙酱油、½小匙五香粉、3瓣蒜末、1大匙红糖；接触生肉前先另取3大匙留着刷。另留1大匙蜂蜜上光。烤盘铺锡纸放铁架。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
- Use a rimmed sheet pan, oven mitts and spatula. Set hot pans on a heatproof trivet, never directly on a bare table.备带边烤盘、隔热手套、锅铲；热盘放耐热垫，不直接搁桌面。
- Prepare 4 cups hot cooked rice before starting the main dish. If starting from dry rice, follow its package directions and yield. Reheat refrigerated cooked rice to 165°F (74°C).主菜开做前备好4杯热熟米饭。若用生米，按包装的煮法和出饭量提前煮好；冷藏米饭复热中心到165°F (74°C)。
Ingredients食材
- Boneless pork shoulder去骨猪肩肉2 lb磅
- Hoisin sauce海鲜酱3 tbsp大勺
- Honey蜂蜜3 tbsp大勺
- Soy sauce酱油2 tbsp大勺
- Five-spice powder五香粉0.5 tsp小勺
- Garlic大蒜3 cloves瓣
- Brown sugar红糖1 tbsp大勺
- Cooked white rice熟白米饭4 cups杯
Method做法
Toss the pork with the rest of the marinade until it's well coated, then cover and refrigerate.
把猪肉和剩下的腌料抓匀，让肉都裹上，盖好放冰箱冷藏。
The pork is coated in a deep red-brown marinade.猪肉裹成深红褐色。
Common mistake & quick fix容易错在哪，怎么补救
Marinate in the fridge, never on the counter. Wash hands after raw pork.在冰箱腌，不放台面。碰生猪肉后洗手。
Set a rack in the middle of the oven and preheat to 400°F (200°C).
烤架放到烤箱中层，预热到400°F (200°C)。
The preheat light or signal confirms the oven has reached temperature.预热指示灯或提示音确认温度已达标。
Common mistake & quick fix容易错在哪，怎么补救
Choose bake, not broil/grill; wait for the preheat signal before loading food.选烘烤而非顶部炙烤，等预热提示后放食物。
Pour 1 cm of water into the sheet pan and set the pork on the rack over it. Roast, then flip the pork and brush it with the reserved marinade.
烤盘里倒1厘米深的水，猪肉放在架子上。烤到时间后翻个面，刷上预留的酱。
The top is browned and the drippings aren't burning.表面上色，滴汁没有烧焦。
Common mistake & quick fix容易错在哪，怎么补救
Water evaporated? Add ½ cup hot water to the pan with mitts.水烧干了就戴手套加½杯热水。
Roast the second side.
烤另一面。
The thickest center reads 145°F (63°C) on a food thermometer; color alone is not proof.食品温度计测最厚中心达145°F (63°C)，不能只看颜色。
Common mistake & quick fix容易错在哪，怎么补救
If below the target, keep cooking in 2-minute increments and measure again; clean the thermometer before checking cooked food.温度未达标时，每次继续加热2分钟再测；测熟食前先清洁探针。
Brush the pork with 1 tbsp honey and broil on high.
刷上1大匙蜂蜜，开上火高温烤。
Edges are lightly charred and the surface is sticky.边缘微焦，表面黏亮。
Common mistake & quick fix容易错在哪，怎么补救
Broiler burns fast: watch every 30 seconds.上火很快焦，每30秒看一次。
Let the pork rest on a clean board, then slice it thinly and serve with rice.
猪肉放干净砧板上静置一会儿，再切薄片，配米饭上桌。
Juices have settled and slices hold their shape when cut.汁水回流，切开能保持形状。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Hoisin sauce海鲜酱Sweet, garlicky soybean sauce for dipping spring rolls and glazing meat. Keeps months in the fridge.甜面豉风味的海鲜酱，蘸春卷、刷肉都好。冷藏可放数月。
- Honey蜂蜜
Sweeter than sugar, so use less; raw honey crystallizes—warm gently.比糖甜，用量减少；生蜂蜜会结晶，隔水温热即可。
- Soy sauce酱油
Umami and salt in one. Low-sodium versions cut ~40% salt.鲜和咸一次到位。低钠款少约四成盐。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Brown sugar红糖Brown sugar adds caramel notes and moisture; pack firmly into the cup. Light is milder, dark more molasses-y.红糖带焦糖香、更湿润，量时压实。浅色温和，深色糖蜜味更重。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
Sheet pan, foil, wire rack, pastry brush, food thermometer, oven mitts烤盘、锡纸、铁架、刷子、食品温度计、隔热手套
Make it a balanced meal营养搭配建议
Balanced plate: ½ vegetables (stir-fried greens, smashed cucumber), ¼ this dish, ¼ rice or noodles.均衡一盘：½蔬菜（炒青菜、拍黄瓜）、¼这道菜、¼米饭或面。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。