Over glowing charcoal an iron frame holds two spits, one through a whole duck and one through a rolled joint of meat, drops of fat flare up as they hit the coals, and a hand turns a spit by its wooden handle.
Fire and roast
Introduction
Cooking food by dry heat over charcoal or a fire, or in an oven.
Roasting is the method of cooking food with an open fire, charcoal or hot air. According to a Xinhua science article, charcoal grilling can reach far above 700 degrees Celsius, and roasting dries and browns the surface of the food. Roasting is already in the Shijing, where the poem Hu Ye has a rabbit head cooked by wrapped baking, roasting and grilling, and the Qi Min Yao Shu has a recipe for roast suckling pig. Smoking, where smoke is the main treatment, and pan-frying and griddling on a flat pan have classes of their own.