Question 1: What is the difference between suckling pigs and piglets? Suckling pigs are suckling pigs. They are so small that they still rely on breast milk to survive.

Piglets are larger than suckling pigs, and smaller pigs can be called piglets.

Question 2: How big is the pig used in roast suckling pig? "Roast suckling pig" is the most famous specialty dish in Guangzhou.

As early as the Western Zhou Dynasty, this dish was listed as one of the "Eight Delicacies" and was called "Cannon Pork" at that time.

There is an interesting legend about roast suckling pig.

A long time ago, one day, a fire suddenly broke out in the yard of a family. The fire was so fierce that it was bound to burn away. Soon the flames shot into the sky and burned everything in the yard.

At this time, the owner of the house hurried home and was stunned when he saw the ruins.

Suddenly a burst of fragrance hit my nostrils.

The owner followed the scent and found that it came from a burnt piglet.

The owner looked at the other side of the little pig. The skin was roasted red.

He tasted it again and again, and it tasted good.

He was sad when his yard burned down, but happy that he had invented a new way to eat pork.

This legend originated from the article "Talk about Roast Pig" by the British scholar Charlie Lamb in the 18th century.

In our country, as early as the Southern and Northern Dynasties, Jia Sixie had recorded roasted suckling pig as an important cooking technology achievement in "Qi Min Yao Shu".

He wrote: "The color is like amber, but also like real gold. It disappears when you enter it. It is as strong as snow and contains pulp and cream. It is extraordinary and extraordinary." More than 1,400 years ago, our country's cooking skills have become so advanced.

His achievements truly amaze the world.

During the Kangxi period of the Qing Dynasty, roast suckling pig was a famous palace dish and became a main dish in the "Man-Han Banquet".

With the popularity of the "Man-Han Banquet", roasted suckling pig has spread all over the country.

In Guangzhou, roast suckling pig has been popular in the catering industry for a long time and is very popular among diners.

Made with suckling pig as the main ingredient, it can be regarded as "Yangchun Baixue" in old Beijing delicacies. It is a famous dish eaten by dignitaries and wealthy gentry during banquets in the palace.

Later spread to various places, it is also the most famous special dish in Guangzhou. Among the Cantonese barbecues that are famous both at home and abroad, this dish is one of the best.

Legend has it that in ancient times there was an expert pig hunter who made a living by hunting wild boars.

His wife gave birth to a son for him, named Fire Emperor.

After the son grew up, his parents went to the mountains to hunt pigs every day, and the son raised piglets at home.

One day, the Fire Emperor accidentally picked up a few pieces of flint and played with them near the hut where the pigs were penned. Suddenly sparks flew and the hut caught fire, causing a huge fire.

After all, the Fire Emperor was an ignorant child, and he had never seen anything interesting. When he saw the fire in the hut, not only was he not worried at all, but he felt very happy.

He listened in amazement to the crackling of firewood and the howling of piglets before they were burned to death.

When the pigs stopped squealing, the fire caused by the Fire Emperor also extinguished itself.

An unheard fragrance wafts from the burned ruins. What is it that smells so good?

The Fire Emperor picked up the debris and explored the smell.

He searched around and was surprised to find that the alluring aroma came from piglets with charred skin and roasted meat.

The alluring color and tantalizing aroma have already made the Fire Emperor salivate.

He couldn't help but lift the pig leg with his hands, but was burned by the squeaking oil on the surface of the pig skin. He hurriedly licked the burning fingers with his lips, but unexpectedly tasted the delicious taste.

When the Fire Emperor's parents came back from hunting, they saw that the pig shed was reduced to ashes and all the piglets were burned to death. When they were about to call the Fire Emperor to ask what was going on, they saw the Fire Emperor presenting a delicious dish to their father - a roasted pig.

The roasted suckling pig is bright red and fragrant.

Instead of blaming his son, the father jumped for joy because his son had invented a new way to eat pork!

It is said that this is when humans first learned that animals are more delicious when cooked.

Passed down from generation to generation, today's roasted suckling pig has already improved its roasting method and its cooking techniques are very sophisticated, making it one of the most famous Chinese dishes in the world.

Ingredients: One small suckling pig (3000g), 200g refined salt, 100g sugar, 5g star anise powder, 10g allspice powder, 25g southern milk, 25g sesame paste, 50g sugar, 5g garlic, cornstarch

25 grams, 7 grams of Fenjiu wine, appropriate amount of sugar water.

Preparation method: Split the Jingguang suckling pig from the inner cavity to make the pig body flat, then cut off the third and fourth ribs, take out all the ribs and fan bones on both sides, dig out the pig brain, and cut off the teeth on both sides.

One knife.

Take 125 grams of spices and apply them evenly into the inner cavity of the pig, marinate for 30 minutes and then hang it on an iron hook. Remove the water after draining. Mix all the seasonings except the spices and sugar water, evenly spread the inner cavity, marinate for 20 minutes and then fork it.

Pour boiling water all over the pig body to tighten the skin and harden the meat.

Place the blanched pig body with its head facing up, swipe the sugar water with a row pen, use wooden strips to prop up the pig body in the inner cavity, use a wooden strip to spread the front and rear legs horizontally, and tie the pig's hands.

Light the charcoal fire, make two piles at the front and back, roast the pig's head and buttocks until they turn bright red, prick the eyes with a needle to exhaust, then brush the pig's body with vegetable oil, spread the charcoal into a long strip and roast the pig's body, while turning the fork to adjust the heat

Evenly, until the whole body of the pig is bright red.

When serving the dish, it is usually covered with red silk, and the chef uncovers the skin in public.