广式烧腊指南

我们为什么写这些

A lot of advice about Cantonese roast meats circulates as rule-of-thumb handed down person to person, with the actual numbers left out. We think that is backwards. Drying times, glaze ratios and heat curves are measurable things, and once you can measure them, you can repeat them.

Every article below started as a question asked during an equipment handover: why is the skin pale, how long should this hang, which oven size do I actually need. We answer the same way here as we do in person — lay out what is happening physically, give typical values to start from, then tell you which direction to adjust.

这些数字是起步参考，不是承诺。当地气候、鸭坯大小和你的机器都会让它们变动，所以把它当成一连串试烤里的第一次，而不是最终答案。