The production requirements are high, resulting in low output.

Hainan roasted pig is a special delicacy that is famous both at home and abroad. Lingao roasted suckling pig, Dongfang Sigeng roasted suckling pig, Chengmai Fushan roasted suckling pig are all deeply loved by diners all over the world, and Lingao roasted suckling pig is a highly praised delicacy.

Lingao suckling pigs are famous in Hainan because of their unique feed and feeding methods. When farmers raise sows, they drink sweet potato vines, wild vegetables, peanut cakes, rice bran and rice as drinks.

Feed them coarser food at ordinary times, and feed them more refined food when they give birth. After more than one month after birth, the suckling pigs are introduced to the trough (that is, fed).

At first, porridge is cooked with rice and mixed with small fish. It is fragrant and sweet, and the suckling pigs compete for food. Later, it is gradually cooked with peanut cakes, fine rice bran, etc. to promote their fat gain. During this period, the sows are allowed to take the suckling pigs to the wild to eat green grass.

Play and play to make it taste like game. The suckling pigs can be slaughtered after being raised for at least 45 days. At this time, the weight is about 5 kilograms. The optimal slaughter weight of Lingao suckling pigs is 6 to 7.5 kilograms. Smaller pigs will have a slight milky smell.

, larger ones will feel slightly fatter.

Lingao suckling pig is delicious when grilled, braised, stir-fried or plain-cut, but barbecue is the best.

During the barbecue, the master slaughters the suckling pig, cuts it open, breaks the bones, adds seasonings, and then puts it on the charcoal fire to roast slowly. While turning it gently, it is also coated with peanut oil from time to time to prevent the skin from being cooked.

The foaming adds color and flavor, and after four or five hours, a roasted suckling pig that is browned all over, shiny and rich in fragrance is ready.

Lingao suckling pig is so named because it is produced in Lingao County in northern Hainan.

It is famous for its crispy skin, thin meat, crisp bones and fragrant taste. It is delicious whether grilled, braised, stir-fried or steamed, but grilling is the best.

Roasting Lingao suckling pigs is very particular. The pigs should not be too heavy, generally each weighing less than twenty kilograms.

A place's water and soil nurture a place's local specialties.

Lingao County is located in a hilly and mountainous area and is known as the "Hainan Little Plain".

The land here is fertile and the products are rich. The hard-working Lingao people take advantage of these superior natural conditions to produce abundant feed, and every household raises Lingao suckling pigs.

After many years and generations of natural selection and cultivation in Lingao's water and soil, the current excellent pig breeds were finally formed.

Lingao suckling pig has a black back and white belly, with a white inverted triangle on the forehead. It has a small body, a straight back, fast fat growth, tender meat, a small head with thin skin and small bones, and a lot of lean meat. It is a top-quality barbecue suckling pig.

In addition to its excellent breed, Lingao suckling pigs also benefit from unique feed and feeding methods.

When farmers raise sows, they feed on sweet potato vines, wild vegetables, peanut cakes, rice bran and rice.

Feed them coarser during normal times, and feed them more refined when they are giving birth.

More than one month after the suckling pig is born, it is introduced into the trough and fed.

At first, porridge is cooked with rice and mixed with small fish. It is fragrant and sweet, and the suckling pigs compete for food.

Then gradually add peanut cake, fine rice bran, etc. to promote fat growth.

During this period, the sows are allowed to take the suckling pigs to the wild, where they can eat grass and play, making them taste like game.