Roasting

Traditionally, the Chinese roast meats by suspending them over an open fire or in a pit. This is hard to do in home ovens because they are not tall enough. To approximate the procedure, place the meat on a rack in the oven. The objective is to cover as little of the meat as possible so that the bulk of it is exposed to direct heat, producing a crisp outer surface and juicy interior. Convection ovens, like open fire pits, provide a steady flow of circulating hot air and so can be used for Chinese roasting. If they are large enough, like restaurant models, even ducks can be hung in them. See Peking Duck and Barbecued Pork Strips.