The Struggles of Writing About Chinese Food as a Chinese Person

There’s an ancient Chinese recipe that dates back to the Tang Dynasty, in which a fat goose is stuffed into the belly cavity of a whole lamb, and then hung from a frame over a slow fire. It is roasted until the lamb skin is burnt and crisp and the goose well-done. As it cooks in the belly cavity, the goose absorbs the taste of the lamb, while retaining its own tenderness and flavor.