Roasted meat is a famous traditional dish of Han nationality, which belongs to Cantonese cuisine. It includes roast goose, pigeon, suckling pig, barbecued pork and some brine dishes. In fact, roasted meat can be divided into "roasted" and "preserved", but now people always call "roasted meat" together, and they don't care much about the kind. Hainan New Oriental can be learned.

Roasted meat is usually marinated in secret sauce for a period of time before being roasted in the furnace. The skin of suckling pig is crisp, the roast goose is fat and delicious, and the taste is slightly sweet like Cantonese. But in Chongqing, Sichuan and other places, roasted meat is spiced, and it is mostly made of pork, including pig's head meat, pig's ears, pig's nose (arched mouth), pig's fat intestines, pig's tail, etc. Sliced and seasoned to make a delicious cold dish, which is crispy and delicious, and is deeply loved by people.

Brine roasted meat is a dark horse in the modern catering industry, which is emerging suddenly and has a unique flavor. From the streets to the bustling downtown business center, there is room for development. This is also the development trend of brine roasted meat industry. As long as you work hard, you will have great development potential.