question 1: which cuisine is the representative of roast suckling pig? "Roast suckling pig" is the most famous specialty in Guangzhou. As early as the Western Zhou Dynasty, this dish was listed as one of the "Eight Treasures", which was then called "cannon dolphin".

There is another interesting legend about roast suckling pig. A long time ago, one day, a fire suddenly broke out in the yard of a family. The fire was fierce and it must be peeled off. Soon, the fire went up into the sky and burned everything in the yard. At this time, the owner of the house hurried home and saw the ruins, stunned. Suddenly a smell came to my nose. The owner followed the scent and found that it was from a burnt pig. Master, look at the other side of the pig. Its skin is baked red and plain. He tasted it again and again, and it was delicious. The yard burned down, and he was sad, but he was glad to have invented a new way to eat pork. This legend originated from Charlie, a British scholar in the 8th century. Lamb's article "Talking about Roasting Pig".

In China, as early as the Northern and Southern Dynasties, Jia Sixie recorded roast suckling pig as an important cooking technology achievement in Qi Min Yao Shu. He wrote: "The color is the same as amber, and it is like real gold. The entrance disappears, and it is as strong as Ling Xue, containing paste and moistening, and it is unusual." More than 1,411 years ago, China's cooking skills had such profound attainments, which really amazed the world.

During the reign of Kangxi in the Qing Dynasty, roast suckling pig was a famous court dish, which became a main dish in the Manchu-Han banquet. With the popularity of "Man-Han banquet", roast suckling pigs have spread all over the country. In Guangzhou, roast suckling pigs have been flourishing in the catering industry for a long time and are favored by diners.

It's made of suckling pigs, which should be regarded as "spring snow" in the old Beijing restaurant, and it's a famous dish for the rich and powerful people in the court to eat at a banquet. Later, it spread all over the world, and it is also the most famous chicken dish in Guangzhou. It is a must in Guangdong barbecue, which is famous both at home and abroad.

It is said that in ancient times there was an expert pig hunter who hunted wild boar for a living. His wife gave birth to a son, named Fire Emperor. When the son grows up, his parents hunt pigs in the mountains every day, and his son raises piglets at home. One day, the Fire Emperor accidentally picked up some flints, and he was banging and playing near the hut where the pigs were kept. Suddenly, sparks flew and the hut caught fire, causing a big fire. The Fire Emperor is an ignorant child after all. He has never seen anything interesting at ordinary times. When he saw the fire in the hut, he was not afraid at all, but felt very happy. He was surprised to hear the crackling of firewood and the howling of piglets before they were burned to death. When the pigs stopped barking, the fire caused by the fire emperor went out on its own. In the burnt ruins, an unheard-of fragrance wafts away. What is it so fragrant? The fire emperor picked up sundries and followed the taste to explore. Looking around, he was surprised to find that this attractive fragrance came from piglets with burnt skin and cooked meat. The seductive color and appetizing aroma have already made the fire emperor salivate. He couldn't help lifting the leg of the pig with his hand, but it was scalded by the creaking oil on the surface of the pig skin. He was busy licking the burning finger with his lips, but he accidentally tasted the delicious taste.

When Huo Di's parents came back from hunting, they saw that the pig shed was reduced to ashes and all the piglets were burned to death. When they were about to call Huo Di to ask what had happened, they saw that Huo Di presented a delicious dish to his father-a roast suckling pig that was brightly roasted in Jiao Hong and smelled delicious. Instead of blaming his son, the father jumped for joy. The son invented a new way to eat pork! It is said that it is from this time that humans first learned that animals are more delicious when cooked.

From generation to generation, today's roast suckling pig has already improved its roasting method, and its cooking skills are very fine, making it one of the world-famous China specialties.

raw materials: a suckling pig (3111g), refined salt 211g, white sugar 111g, star anise powder 5g, spiced powder 11g, south milk 21g, sesame paste 21g, white sugar 51g, garlic 5g, raw flour 21g, Fenjiu 7g, and appropriate amount of sugar water.

production method: split the clean suckling pig from the inner cavity to make the pig body flat, then cut off the third and fourth ribs, take out all the ribs and fan bones on both sides, dig out the pig brain, and cut one knife on each side of the jaws.

Take 1.25g of spices and evenly spread them on the pig cavity, marinate them for 31min, then hang them with an iron hook. After dripping water, take them off, mix all the spices except spices and sugar water, evenly spread them on the cavity, marinate them for 21min, then fork them, and pour boiling water all over the pig body to tighten the skin and harden the meat.

Put the scalded pig's head up, brush the sugar water with a combination brush, support the pig's body in the inner cavity with a piece of wood, and spread the front and rear legs horizontally with a piece of wood to tie the pig's hands.

light charcoal fire, set it in two piles, roast the pig's head and buttocks to a deep red color, then punch holes with a needle to exhaust, then brush the pig's body with vegetable oil, set the furnace charcoal into a long strip to roast the pig's body, and at the same time turn the fork to make the fire even until the pig is red all over. It is usually covered with red silk when serving, and the chef uncovers the skin in public.

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question 2: which cuisine is the representative of roast suckling pig? Cantonese cuisine.,,,

Question 3: What cuisine does crispy suckling pig belong to? It is a dish with a long history in Guangdong. It belongs to Cantonese cuisine ..

Question 4: What are the eight Chinese cuisines and the top ten famous dishes? The eight Chinese cuisines are: Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Fujian cuisine, Jiangsu cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine.

1. Shandong cuisine: After the Song Dynasty, Shandong cuisine became the representative of "Northern Food". In the Ming and Qing dynasties, Shandong cuisine became the main part of the imperial palace, which had a great influence on the northeast of Beijing and Tianjin. Today, Shandong cuisine evolved from the local dishes of Jinan and Jiaodong. It is famous for its fragrance, tenderness and pure taste. It pays great attention to the preparation of clear soup and milk soup. The clear soup is clear and fresh, and the milk soup is white and mellow. Jinan cuisine is good at frying, roasting, frying and frying. Its famous varieties include sweet and sour Yellow River Carp, Jiuzhuan large intestine, crispy soup, roasted conch, roasted oyster locust, roasted prawn and clear soup bird's nest. Jiaodong cuisine is famous for cooking all kinds of seafood, with fresh taste and light taste. Its famous varieties include "dry steamed Cargill" and "oil-fried conch". After the founding of the People's Republic of China, the varieties of innovative famous dishes include "abalone with original shell", "walnut meat in milk soup", "fish with white sauce" and "elbow with sesame powder".

second, Sichuan cuisine: it began to take shape in the late Qin dynasty and early Han dynasty. It developed rapidly in the Tang and Song Dynasties and became famous in the Ming and Qing Dynasties. Today, Sichuan restaurants are all over the world. Authentic Sichuan cuisine is represented by the dishes in Chengdu and Chongqing, Sichuan. Pay attention to the selection of materials, pay attention to specifications, color separation and side dishes, bright and harmonious. Its characteristics are sour, sweet, hemp, spicy and fragrant, heavy in oil and strong in flavor, and it pays attention to seasoning. It is inseparable from three peppers (that is, pepper, pepper) and fresh ginger. It is popular for its spicy, sour and hemp, which is rare in other local dishes, forming a unique flavor of Sichuan cuisine and enjoying the reputation of "one dish is blindly tasted, and all dishes are delicious". Cooking methods are good at roasting, roasting, dry frying and steaming. Sichuan cuisine is good at comprehensive taste, and its juice is thick. On the basis of salty, sweet, hemp, spicy and sour flavors, various seasonings are added to form various compound flavors, such as home-cooked flavor, salty flavor, fish flavor and litchi flavor. The representative dishes are "Boiled Dried Silk", "Braised Eel", "Odd Chicken Piece" and "Mapo Tofu"

Third, Cantonese cuisine was recorded in the Western Han Dynasty. Influenced by the imperial chef's going to Yangcheng in the Southern Song Dynasty, it developed rapidly in the Ming and Qing Dynasties with foreign trade, absorbing some specialties of western food, and Cantonese cuisine was also introduced to the world. There are thousands of Cantonese restaurants in new york alone. Cantonese cuisine is represented by the cuisines of Guangzhou, Chaozhou and Dongjiang. Dishes have a wide range of raw materials, a variety of colors, novel shapes, and are good at changing, paying attention to freshness, tenderness, coolness and smoothness. Generally, they strive to be light in summer and autumn, while they are heavy in winter and spring. Seasoning can be divided into five flavors (fragrant, loose, smelly, fat and strong) and six flavors (sour, sweet, bitter, salty, spicy and fresh). Its cooking is good at frying, frying, stewing, stewing, stir-frying, etc., and its dishes are rich in color, smooth but not greasy. It is famous for cooking snakes, raccoons, cats, dogs, monkeys, rats and other wild animals. The famous dishes include "Three Snakes, Dragon, Tiger and Phoenix", "Five Snakes Soup", "Chicken with Salt Fire", "Beef in Oyster Sauce", "Roasted Suckling Pig", "Dry Fried Prawn" and "Winter Melon Cup".

fourth, Fujian cuisine: originated in Minhou county, Fujian province. It is developed with the dishes of Fuzhou, Quanzhou, Xiamen and other places as representatives. It is famous for its beautiful color and fresh taste. Cooking methods are good at frying, sliding, frying and simmering, especially "bad". Because Fujian is located in the southeast coast, it is rich in a variety of seafood, such as sea eel, razor clam, squid, yellow croaker, sea cucumber, etc. Therefore, many kinds of dishes are cooked with seafood as raw materials, which has a unique flavor. Famous dishes include "Buddha jumps over the wall", "drunken rotten chicken", "sour and spicy rotten squid", "fried sliced rotten chicken", "Tai Chi prawn", "steamed fish" and "litchi meat".

5. Jiangsu cuisine: It started in the Southern and Northern Dynasties, and after the Tang and Song Dynasties, it competed with Zhejiang cuisine and became one of the two pillars of "Southern Food". Jiangsu cuisine is represented by Suzhou, Yangzhou, Nanjing and Zhenjiang. It is characterized by being thick with light taste, fresh, crisp and rotten, the original juice and soup are thick but not greasy, the taste is mild, and the salty taste is sweet. Its cooking skills are good at stewing, stewing, burning, simmering and frying. When cooking, the materials are rigorous, paying attention to color matching and modeling, and the four seasons are different. Suzhou cuisine is sweet in taste and harmonious in color matching; Yangzhou cuisine is light and palatable, with prominent main ingredients, fine knife work and mellow taste; Nanjing and Zhenjiang dishes are delicious and mellow, especially the duck dishes are famous. Famous dishes include clear soup and fire recipe, duck with shark's fin, Sweet and Sour Mandarin Fish, watermelon chicken and salted duck.

VI. Zhejiang cuisine: It is developed with the dishes from Hangzhou, Ningbo, Shaoxing and Wenzhou as the representatives. Its characteristics are clear, fragrant, crisp, tender, refreshing and fresh. Zhejiang is rich in fish and shrimp, and it is also a famous scenic resort. The lakes and mountains are beautiful, the mountains and rivers are beautiful, elegant and pleasant, so its dishes are picturesque, and many famous dishes come from the people, which are well-made and varied. Cooking skills are good at frying, frying, stewing, slipping, > >

Question 5: How to eat roast suckling pig? You can eat standing, sitting and lying down, or you can eat with your eyes closed, while watching TV and chatting. You can eat whatever you want. Choose one

Question 6: The practice of roast suckling pig in Tongren Many people have eaten roast suckling pig, but they don't know which cuisine it is, let alone cook it themselves at home. In fact, roast suckling pig is one of the most distinctive dishes in China Cantonese cuisine. There is also a very interesting legend about this dish. Next, I will introduce this interesting legend and how to make roast suckling pig.

ingredients for roast suckling pig: a suckling pig (5111g), spiced salt 55g (1 g of star anise and spiced powder, 15g of white sugar and 35g of refined salt), sweet and sour vinegar 151g (75g of white vinegar, 51g of maltose, 15g of glutinous rice wine and vinegar), and sugar 65g.

Manufacturing method of roast suckling pig:

1. Split the suckling pig from the inner cavity to make it flat, then cut off the third and fourth ribs, take out all the ribs and fan bones on both sides, dig out the pig brain, and cut one knife on each side of the jaws. Apply 1.25g of spices evenly to the pig cavity, marinate for 31min, then hang it with an iron hook, remove it after dripping water, mix all seasonings except spices and sugar water, evenly smear the cavity, marinate for 21min, fork it, and pour boiling water all over the pig body to tighten the skin and harden the meat;

2. Put the scalded pig's head up, brush the sugar water with a combination brush, support the pig's body in the inner cavity with a wooden strip, and stretch the front and rear legs horizontally with a wooden strip to tie the pig's hands;

3. Light charcoal fire and set it in two piles, roast the pig's head and buttocks to deep red, then punch holes with a needle to exhaust, then brush vegetable oil all over the pig's body, set the furnace charcoal in a long strip to roast the pig's body, and at the same time turn the fork to make the heat even until the pig is red all over. It is usually covered with red silk when serving, and the chef uncovers the skin in public.

The above is a detailed introduction to the cuisine of roast suckling pig and the preparation method of roast suckling pig. Is it simple? Roasting suckling pigs is generally used in large-scale activities or festivals, and it is not difficult to be a person, mainly because of the temperature and materials used when roasting. When eating, it is more perfect if it is accompanied by some side dishes.

Question 7: Keep the change for the roast suckling pig in Changchun for 21 minutes. Although I haven't been back to Changchun for a long time, I assure you that it's impossible ...

Because first of all, you need to find a relatively authentic Cantonese restaurant, and this store should not have the kind of warehouse that specializes in killing people ...

It should have morning tea, afternoon tea, roasted meat, barbecued pork, fried chicken with soy sauce and roasted duck.