Supplement:

Roasted suckling pig is the most famous specialty of Guangzhou, and it is one of the main dishes in the "Manchu banquet". As early as the Western Zhou Dynasty, this dish was already listed as one of the "eight treasures", and was then called "cannon dolphin".

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, is a family is indispensable for the festival, with suckling pig after the ancestors, relatives and then get together to eat. It is red in color, complete in form, with crispy skin and tender meat, fat but not greasy, fresh and tender, with a strange fragrance in the mouth. The roasting method was recorded in the Book of Rites, which was written as early as BC, and the roasted pig (cannon dolphin) was one of the "eight treasures" during the Zhou Dynasty. Until the end of the Qing Dynasty, roasted whole hog is still the palace feast "on the top".