Entries
Entries in preparation
Techniques · FTLB203
Roasting
Open fire, charcoal or hot air, from the Shijing's roasted rabbit head to the roast suckling pig of the Qi Min Yao Shu.
0entries
Mural guide
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.
Cooking food by dry heat over charcoal or a fire, or in an oven.