Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
ExpandWhen I have ordered roast pork, sometimes called char sui, in local restaurants calling themselves Chinese, it often tastes of five spice. I like it, but I promise not to think of it as authentic Chinese anymore.
Char sui is Hong Kong / Cantonese so yes, it often features FSP. So, I'd say you could call it 'authentic'.
ExpandWhen I have ordered roast pork, sometimes called char sui, in local restaurants calling themselves Chinese, it often tastes of five spice. I like it, but I promise not to think of it as authentic Chinese anymore.
Char sui is Hong Kong / Cantonese so yes, it often features FSP. So, I'd call it 'authentic'.
