Essential Techniques for the Welfare of the People, Volume 9

Mix one he A he is a traditional unit of volume, approximately one-tenth of a sheng, or roughly 100 milliliters. of ginger and half a he of orange peel with the two types of meat and place them back onto the pork shoulder, spreading it until level and even. Use bamboo skewers to pin the meat together, spacing the skewers two inches apart. Secure the bottom skewers with bamboo chopsticks, then cover the top with a board and press it down with a heavy weight The original text uses the term ze (迮), meaning to compress or squeeze, a technique used to firm the meat's texture before cooking.. Let it sit for one night. The next morning, roast it over a gentle fire. Take one sheng A sheng is a volume measurement roughly equivalent to a liter. of honey, mix it, and brush it onto the meat from time to time. When it turns a golden-red color, it is cooked. In former times, people would coat the meat with egg yolks first, but this is no longer practiced today.

Method for Pounded Roast Meat

The term "Pounded Roast" (Daozhi) suggests a preparation where the meat is minced or beaten to integrate seasonings before being reformed and roasted.

Take two jin A jin is a unit of weight, often called a "catty," roughly equal to 600 grams. of fat goose meat and mince it; it is not necessary to mince it too finely. Add three he of high-quality vinegar, one he of pickled melon, one he of the white parts of green onions, half a he each of ginger and orange peel, and twenty Sichuan peppercorns ground into a powder. Mix these ingredients together and mince them again so the flavors are well combined. Gather the mixture and press it onto bamboo skewers. Crack ten eggs and set aside the whites; rub the whites over the meat first to ensure it is evenly coated...