A mixed platter of roast meats is the Cantonese idea of heaven on the table. It may include a skinny fillet of pork marinated in honey and maltose and roasted until the crust becomes crisp with a syrupy coat. Then, it should have a portion of duck or goose, with the characteristic red skin and gamey flesh. It should be topped by a slab of pork belly, its skin roasted to a perfectly puffed crackle.