Production process: the suckling pig is washed, and the internal organs and pig brain are dug out from the back incision; Marinate with various seasonings, then pour the pigskin with boiling water, and finally wrap it in sweet and sour; Insert a special fork from the hip, put it on a charcoal fire, turn the fork constantly when baking, and evenly coat it with peanut oil until the pigskin turns red. Eat roast pig with Melaleuca cake, sweet and sour vegetables, onion balls and sweet noodle sauce.

Raw materials include clean suckling pig, spiced salt, sweet and sour, white sugar, bean paste, red fermented bean curd, Melaleuca cake, sweet and sour vegetables, onion balls, garlic paste, sesame paste, peanut oil, sweet noodle paste, Fenjiu and charcoal.

Crispy roast whole pig is a Dingyi restaurant in Zhangqiu, Jinan, northern China, and its intangible cultural heritage has been passed down for more than 300 years.

And there are differences in tastes between north and south. The taste in the south is light and sweet, while the taste in the north is salty and fragrant.

Crispy roast whole pig has bright red color, bright oil, crispy skin, tender and delicious meat and unique flavor.