Cold Chinese BBQ Pork? One of my favorite dishes in Seattle area Chinese restaurants is a dish they call BBQ Pork on their appetizer menu. In all the places in San Francisco I have been this same item is on the menu but it's served warm with just more BBQ sauce instead of cold with Chinese Mustard, Sesame Seeds and Ketchup.

Can someone please explain the difference between these two dishes or do I just need to ask for it cold?
Here in the Philippines, there are two different variations of BBQ Pork, one that is intentionally served as an appetizer (part of the cold cuts menu), and the other which is different and is served hot on top of rice as rice toppings. So to answer your question, I think you can request for it to be served the way you want but the intended flavor might not be the same.