Essential Techniques for the Welfare of the People, Volume 9

Coat the meat with egg yolk. It must be roasted immediately over a fierce fire; roast it until it is charred and the juices flow out, at which point it is cooked. This recipe makes one portion using the ingredients mentioned above; if making a larger quantity, double the amounts. If goose is unavailable, fat pork may also be used.

Method for Layered Roast Meat

The term Chongzhi (衝炙) suggests a "layered" or "pounded" preparation where different meats are combined and seasoned before roasting.

Take one exceptionally fat gosling. Clean it thoroughly and boil it until it is half-cooked. Remove the bones and mince the meat. Combine it with five he A he is a traditional unit of volume, approximately 100 milliliters. of soybean vinegar, three he of pickled melon, and half a he each of minced ginger and orange peel. Add one he of minced small garlic Likely Allium macrostemon, often called "long-stamen chives" or "wild garlic.", two he of fish sauce, and several dozen Sichuan peppercorns ground into a powder. Mix these ingredients together and mince them once more to ensure the flavors are perfectly blended. Take high-quality white fish meat, mince it finely, and use it to wrap the mixture onto skewers for roasting.

Method for Cake-style Roast Meat

The term Bingzhi (作餅炙) refers to forming the meat into flat, round "cakes" or patties, similar to a modern burger or medallion, before roasting.