關於 oven-baked meaning ，我們在網路上蒐集到這些相關的討論、資訊與評價

We always achieve extremely crispy and yummy Chinese rRoast Pork (Chinese Roasted Pork) with this method. This recipe differs slightly from our recipe for oven baked crispy pork knuckle. With this video, you now know what's our secret to achieving very crispy and crunchy (same meaning :-0) Chinese roasted pork belly. Just follow our recipe and we guarantee that you can achieve very good results every time.

Refer to the ingredient list below or go to our webpage for easy reference: http://spicenpans.com/crispy-chinese-roasted-pork-belly/

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Ingredients:
Serves 40 (assuming about 1 piece per person)

2kg pork belly
3 cubes of fermented bean curd
1 tablespoon of five spice powder
0.5 tablespoon of salt (normal)
2 tablespoons of rice wine
0.5 tablespoon of baking powder (not baking soda)
1 tablespoon of coarse sea salt
1 to 2 tablespoon of white vinegar
A few dashes of white pepper

Temperatures used
180C for 1 hr (middle rack)
240C for 20 mins
Remove from oven and then brush oil on skin. We used peanut oil. Please do not use olive oil as it has Low smoking point unless if you’re using very high quality olive oil 
Back in the oven at 240C for 20 mins (top rack)

Note:
Please pay attention when it’s roasting in the oven during the last segment of 20 mins. If your pork skin starts to brown too much, you wanna reduce the temperature. No worries if they are a little charred. You can use a butter knife to scrap the charred bits out.

Roujiamo (Chinese: 肉夹馍; pinyin: ròujīamó), also known as rougamo or rou jia mo, meaning "meat burger" or "meat sandwich," is a street food originating from Shaanxi Province and now widely consumed all over China. The meat is most commonly pork, stewed for hours in a soup containing over 20 spices and seasonings. Although it is possible to use only a few spices (which many vendors do), the resulting meat is less flavourful.

Many alternative fillings are available. For example, in Muslim areas in Xi'an, the meat is usually beef (prepared kabob-style and seasoned with cumin and pepper), and in Gansu it is often lamb. The meat is then minced or chopped, then mixed with coriander and mild peppers, and stuffed in "mo", a type of flatbread. An authentic mo is made from a wheat flour batter and then baked in a clay or mud oven, but now in many parts of China, mo is made in a frying pan or a pressure cooker (some even substitute a steamed bun), and the resulting taste diverges significantly from the authentic clay oven-baked version. Depending on the types of spices used to cook the meat and the way the bread is made, the taste of roujiamo can vary greatly from vendor to vendor.

Roujiamo is considered the Chinese equivalent to the Western hamburger and meat sandwiches. In fact, roujiamo could be the world's oldest sandwich or hamburger, since this bread dates back to the Qin Dynasty (221 BC - 206 BC) and the meat to the Zhou Dynasty (1045 BC to 256 BC). Contrary to popular misconceptions, roujiamo is not a street food unique to Muslims. It was invented first by the Han Chinese, while Muslims simply substituted pork with barbecued beef or lamb due to Islamic restrictions on eating pork.

Roujiamo can be found in many street food vendor stalls or near Chinese mosques. Some vendors also call it la zhi roujiamo (or lazhi roujiamo, Chinese: 腊汁肉夹馍), which simply means roujiamo with special gravy. Others call it bai ji la zhi roujiamo (or baiji lazhi roujiamo), which means roujiamo with special gravy in a bread (bai ji refers to the type of bread).