Production process: wash the suckling pig, and dig out the internal organs and pig brain from the back incision; Marinate with various seasonings, then drench the pigskin with boiling water, and finally coat with sweet and sour; Insert a special fork from the hip, put it on charcoal fire, keep turning the fork during baking, and evenly coat it with peanut oil until the pigskin is red. Eat the roasted pig with Melaleuca cake, sweet and sour vegetables, onion balls and sweet noodle sauce.

raw materials include clean suckling pig, spiced salt, sweet and sour, white sugar, bean paste, red sufu, Melaleuca cake, sweet and sour vegetables, onion balls, garlic paste, sesame paste, peanut oil, sweet noodle paste, Fenjiu and charcoal.

crispy roast whole pig is a restaurant in Jinan Dingyi, Zhangqiu, Jinan, north of China, and its intangible cultural heritage has been passed down for more than 311 years.

and there are differences in tastes between the north and the south. The taste in the south is light and sweet, while the taste in the north is salty and fragrant.

The crispy roast whole pig is bright red in color, bright in oil, crisp and fragrant in skin, tender and delicious in meat and unique in flavor.