The marinated pork loin strips are skewered and hung in the oven to roast for about 50 minutes. When done they are dunked in a molasses based sauce. Some ovens use charcoal, but most use gas. The burners go around the bottom of this well-insulated cabinet.

Barbecue pork loin sections can be bought in slabs or sliced.

A platter of the finished product, char siu, barbecue pork.

An old roasting oven still in use.

Here you can see the burners at the bottom of the roasting cabinet. These are pork bellies roasting. The fatty side is covered in foil while the skin side remains uncovered.

Ths skin side of the pork bellies show the stippling characteristic of Hong Kong style cooking.

Sun Wah sells a lot of roast ducks. Small wonder. They are succulent, juicy, flavorful, with sweet crispy skin, and a whole bird is only $14.50.

At right raw ducks have their cavity filled with a marinade and they sit for about 30 minutes. Each is then stitched up and a tube is inserted under the skin. Air is pumped in to inflate the skin like a balloon. It is then dunked in scalding water to help seal the pores where the feathers were removed. Then it is dunked in a molasses with vinegar glaze and hung to dry for at least an hour in a walk-in refrigerator with a fan blowing on them. When it is needed it goes into hot ovens for about 45 minutes. The marinade remains in the cavity until it is cut up.

Half a roast duck.

Ducks, chickens, and and cuttlefish hang in a case in the store's window above strips of barbecue pork.

A boiling pot for cooking noodles, dumplings, and wontons.