Materials

1 net suckling pig (about 5-6kg), 50g of shredded green onion, 500g of pancake, 1/2 bottle of Jhouhou sauce, 1/2 bottle of seafood sauce, 1/3 bottle each of white sesame sauce, peanut sauce and salsa, 2 small pieces of fermented fermented soybean curd, 4 teaspoons of salt, 100g of sugar, 1/5 teaspoon of five-spice powder, 5 teaspoons of minced garlic juice, 50g of ginger ale, 500g of rice vinegar, 100g of Dahongzhe vinegar. 100g, 50g maltose, 150g high white wine, 100g vegetable oil.

Roasted suckling pig is one of the most famous specialties of Guangzhou, and is one of the main dishes in the "Full House". As early as the Western Zhou Dynasty, this dish has been listed as one of the "eight treasures", which was called "cannon dolphin" at that time.

During the Northern and Southern Dynasties, Jia Si Fo has recorded the roasted suckling pig as an important culinary achievement in the "Essentials of Qi Min". He wrote: "The color is the same as amber, but also similar to real gold, the entrance is eliminated, strong as the snow, containing pulp paste moist, special and ordinary also." More than 1,400 years ago, the Chinese Han people's culinary skills have such profound attainments, the world marveled.

Roasted suckling pig is also one of the offerings of the Cantonese people for many years, it is a festive thing that is indispensable to every family, after the sacrifice of suckling pig to the ancestors, relatives and then get together to eat.