In China, it is believed that there was an edible roast pig in the Western Zhou Dynasty. At that time, the "cannon dolphin", one of the eight treasures, was considered to mean burning pigs. As early as the Northern and Southern Dynasties, Jia Sixie recorded 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.
In the traditional customs of Guangdong, roast pig or suckling pig is a common sacrifice in various festive occasions. No matter the opening of new stores or the ancestor worship in Tomb-Sweeping Day, the whole roast pig or suckling pig is generally used as a sacrifice. Cutting and roasting pigs is sometimes part of the ceremony. After the ceremony, participants will share the roast pig. Because there are few roast suckling pigs, and the taste of roast suckling pigs will be worse after cooling, ordinary roast suckling pigs are generally used more than roast suckling pigs when performing ceremonies outdoors. But in Guangdong or Hong Kong, roast suckling pig is still a must. According to the traditional wedding custom in Guangdong, the bride goes back to her family to visit relatives three days after marriage, which is called "returning home". If the bride is still a virgin when she gets married, the man will send a suckling pig or a roast pig as a gift when she returns to China. Today's wedding will no longer convey this meaning; However, the suckling pig was left at the wedding banquet and became the protagonist in various dishes. In some restaurants in Hong Kong, it is popular to put flashing light bulbs on the eyes of suckling pigs. Before serving suckling pigs at the wedding banquet, dim the lights first, and then the waiters line up to serve suckling pigs grandly. Besides being left at banquets, in Cantonese slang, "pig" is also used to imply a woman's chastity.