Barbecued pork is a colorful and flavorful traditional dish that belongs to the Cantonese cuisine family.

It includes roast goose, pigeon, suckling pig, barbecued pork and some marinated dishes. Roasted meat is actually divided into "roasted" and "waxed", but nowadays people always call "roasted meat" together, and don't care much about the type. Roasted meat is usually marinated in a secret sauce for a period of time before being roasted in the oven. Roasted goose and suckling pig with crispy skin, fat and slightly sweet flavor that Cantonese people love are the delicacies deep in the memories of the old Guangdong people.

Introduction of roasted pork

Roasted pork is actually divided into two types: "roasted" and "roasted".

Barbecue mainly includes roast goose, pigeon, suckling pig, barbecued pork and some marinated dishes. It is usually marinated in a secret sauce for a period of time before being roasted in the oven. Roasted goose and suckling pig have crispy, fatty skin and a slightly sweet taste. The marinated dishes are relatively light, with marinated goose palms (wings) and marinated duck kidneys.

The varieties of preserved meat are: preserved sausage, preserved meat, preserved meat, Meiji phoenix cake, egg yolk phoenix marjoram, soy sauce sealing meat, drying meat, money slices, preserved pig's heart, preserved pig's mileage, black bean duck, preserved pigeon, preserved chicken leg, preserved suckling pig, preserved fish fillet, and so on.

Adopting advanced solar energy (non-polluting) drying technology, the preserved meat produced has the characteristics of natural raw sunshine, crispy clothes and tender meat, bright color, sweet aroma and unique taste.