This is not very common in China and I have rarely seen this. This gentleman had a black urn, possibly made from clay, but I am not sure, which I suppose was heated from the bottom which made it a clay oven. He then roasted his meat skewers inside and finished the process by putting it at the top of the neck. I didn’t try this street food unfortunately and I can’t tell you about the taste. But I wonder what would the key difference in taste between this method and the usual barbecuing method of over a charcoal pit. But it does look like that this is not as popular as the usual barbecue shops looking at the number of customers queuing up.
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