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Barbecued pork is a traditional dish that is full of color, flavor and flavor, and belongs to Cantonese cuisine. It includes roast goose, squab, suckling pig, barbecued pork and some braised dishes. There are actually two types of roasted pork: "roasted pork" and "roasted pork", but now people always call "roasted pork" together and don't care much about the type. Roasted pork is usually marinated in a secret sauce for a period of time and then roasted in the oven. Roast goose and suckling pig have crispy and plump skin, with a slightly sweet taste that Cantonese people love. They are delicacies that are deeply remembered by Lao Guang. .

But in Chongqing, Sichuan and other places, the roasted meat is spiced and mostly made of pork, including pig head meat, pig ears, pig snout (nose), pig intestines, pig tail, etc., cut into thin slices and added The seasoning is used to make a delicious cold dish, which is crispy and delicious and deeply loved by people.