While it is true that cooking the famous Chinese lacquered duck is somewhat complicated and requires certain elements that are not in any kitchen, we must forget the idea that the art of Chinese cuisine is somewhat complicated. Most of the dishes in the Chinese gastronomy they do not require steps or complete equipment. Simplicity is the secret of Chinese cuisine, a cuisine that is based on three ways of cooking:
El roasted. It is not that all Chinese families roast at home, this is really a means of cooking for restaurants, especially those that are dedicated to Cantonese gastronomy. In a roast all the ingredients are marinated before and afterwards they go to the oven or grill over direct heat. The ingredients thus preserve their juices, since they are turned regularly and those pieces with skin, chicken or duck, for example, are crunchy. Another common cooking method in Chinese cuisine is the boiled, that is, cook food in boiling water but without violence. That is, Chinese cuisine uses boiling water but not an explosive boil. In addition, it is only one step in cooking as the food will surely have another before reaching the table.
And finally, in Chinese gastronomy there is frying with little fat and not very high heat. The ingredients are generally cut into small portions, vegetables, and meats like chicken and fish. The side that is going to be presented to the diner is fried first and then the other, since in this way the clean oil is used. Only afterwards are the sauces added.