First of all, the roast suckling pig in Guangdong Province is famous for its tender meat, crisp skin and fragrant meat. Its production technology is very particular, and it is necessary to select semi-adult pigs bred by special black pigs with moderate size and sufficient feed, and adopt complex procedures such as traditional burning, coordinated countermeasures, fresh yarn wrapping, hanging and drying. The roast suckling pig made in this way tastes delicious, fat but not greasy, and is usually eaten with fragrant five-spice powder and garlic paste, which is very flavorful.
Secondly, the quality of Hong Kong roast suckling pigs also has a high reputation. Open-air vendors, restaurants and large chain restaurants all use roast suckling pigs as food signs. The roast suckling pig in Hong Kong has been treated in a special way, with crispy skin and tender meat, and delicious taste. Hong Kong people pay attention to thin skin and thick meat, and the meat quality must be mainly pig shoulder and neck meat. The roast suckling pig made in this way tastes more tender, usually with honey sauce and Chili sauce, and has its own unique taste.
Finally, Beijing's roast suckling pigs are also very distinctive. Beijing roast suckling pig is made of lean meat from neck, neck and shoulders through complicated processes such as pickling, water injection, hanging roasting and even hand brushing sauce. The skin is golden and crisp, and each piece of meat is layered, with a rich burnt flavor and a slight flavor. Its baking technology is almost superb, and the roast suckling pig is rich in nutrition, tender but not greasy in taste and full of flavor.
In a word, roast suckling pig is very popular in Guangdong, Hong Kong and Beijing, and each place has its own unique production technology and flavor. No matter where you are, you can taste the delicious taste of fresh skin and crisp meat.