CHINESE BBQ IS BIGGER THAN YOU THINK

There’s no single Chinese BBQ. Across China, different regions bring their own flavours, ingredients and ways of cooking.

A TASTE OF CHINA, REGION BY REGION

SOUTH - GUANGDONG

Sweet. Rich. Glossy.

Cantonese Char Siu gets its name from the words for “fork roasted” - a nod to the traditional method of roasting long strips of seasoned meat on large forks inside a vertical roasting oven. Rich soy, aromatic spices and caramelisation give Char Siu its unmistakably sweet, rich and glossy finish.

NORTHWEST - XINJIANG

Warm. Fragrant. Smoky.

Lamb skewers grilled over high heat, generously seasoned with cumin and spices. Cumin arrived in Xinjiang centuries ago along the ancient Silk Road, becoming a signature of the region’s cooking. Paired with Xinjiang’s famously tender lamb, it creates one of China’s most distinctive styles of BBQ, deeply fragrant and smoky.

SOUTHWEST - SICHUAN

Tingly. Spicy. Smoky.

Sichuan BBQ is all about “mala” - the addictive combination of chilli heat and the aromatic tingle of Sichuan peppercorn. Everything from meat skewers to vegetables hits the grill, often finished with a generous brush of bold chilli oil just before serving for an extra hit of spice and flavour.

ROOTED IN TRADITION. REFINED FOR YOUR TABLE.

Complex regional flavours. Effortless to use.

Every EatLa product begins with the flavours and cooking traditions of a different region of China. From the rich, cumin-scented inspiration of our Xinjiang Lamb Rub to the sticky, glossy sweetness of our Char Siu Marinade, we bring the distinctive flavours of Chinese BBQ into the modern kitchen.

And you don’t need a BBQ to enjoy them. Whether you’re roasting, grilling or simply finishing a dish, our pantry essentials make it easy to transform something familiar into something new.

  • GRILL

  • ROAST

  • FINISH
DISCOVER THE RANGE