In China, as early as the Southern and Northern Dynasties, Jia Sixie recorded the roast suckling pig as an important cooking technology achievement in Qi Yao Min Shu. He wrote: "The color is like amber, like real gold. The entrance disappears immediately, and it is as strong as Ling Xue, and it contains cream and moisture, which is extraordinary. " More than 1,400 years ago, China's cooking skills were so profound that it really amazed the world.

In the Kangxi period of Qing Dynasty, roast suckling pig was a famous court dish and became a main course 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 long been popular in the catering industry and are favored by diners.

Made of suckling pigs, it should be regarded as "Chun Xue" in old Beijing restaurants, and it is a famous dish that rich and powerful people in the court eat when they feast. Later, it spread all over the world, and it is also the most famous specialty dish in Guangzhou, and it is also a must in the famous Guangdong barbecue at home and abroad.