The suckling pig in roasted suckling pig does not mean a newborn piglet, but a piglet that weighs about 2 kilograms to 5 kilograms.

Selection: It is the kind of suckling pig you choose. Roasted suckling pig selection of suckling pig is very critical, suckling pig requirements are just born within one or two months of the piglets, weighing about five kilograms, if over this this range, suckling pig is too fat, seasoning is not good to taste, and easy to eat greasy,. After selecting the piglets. After slaughtering to belly net body, hanging up to dry the water, and then into the next process.

Seasoning: is to adjust the barbecue sauce. This seasoning can be said to be very important, seasoning to have sour, sweet, fresh and other elements, each family has its own way of seasoning and recipe, although the recipe is open and most people know, but the proportion of ingredients in the seasoning for the family's own mastery of the proportion of ingredients in the seasoning mastered, the roasted suckling pig is inevitably flavored three times, the flavor is just right, greasy and not greasy.

Expanded Information:

Cuisine Characteristics:

Red in color, complete in shape, the skin is tender, fatty and non-greasy, fresh and tender, and the entrance is wonderful. Its preparation was recorded in the Book of Rites in BC. During the Zhou Dynasty, roasted pig (dolphin) was one of the "Eight Treasures". Until the end of the Qing Dynasty, the whole roasted pig was still the "top dish" at court banquets.

Tradition:

Roasted suckling pig has been a highlight of Cantonese ancestry for many years. They are indispensable to almost every family. After sacrificing the suckling pig to the ancestors, relatives gather to eat it together. Before Qingming, hotels and guesthouses all over Guangdong used roasted pigs as signboards and advertisements at their entrances.

Only the suckling pig is roasted yellow and is the most attractive offering for ancestors. During the Ching Ming period, a famous restaurant can sell hundreds of roasted pigs, each suckling pig usually weighing about 2 kilograms to 5 kilograms. At this time of the year, pig farms around the world are dedicated to producing roasted pigs for each restaurant.