Lingao suckling pig is named after it was produced in Lingao County, northern Hainan. It is famous for its crispy skin, fine meat, crisp bones and delicious taste. Whether it's grilled, braised, fried or steamed, it's delicious, but barbecue is the best. Roasting Lingao suckling pig is very particular. Pigs should not be too heavy, generally no more than 20 kilograms per head. The master cut open the slaughtered suckling pig, crushed the bones, put them in the prepared seasoning, and then roasted them on a charcoal fire with slow fire. While turning constantly, I coated the pigs with peanut oil from time to time. It is said that this can make the roast suckling pig skin crisp without foaming, and add color and flavor.

Roast a suckling pig for about four or five hours. The suckling pig should be brown, shiny and fragrant. This is the master. This roast suckling pig is in front of you, and you can't help moving your index finger when you look and smell it. Hold an entrance and chew gently, and the crunchy "click" sound will accompany your ears. After eating it, it will still stay fragrant and have an endless aftertaste.

In Lingao area, whenever relatives and friends go, they will be entertained by Lingao suckling pigs. Roasted suckling pigs and steamed suckling pigs are not often eaten locally, but often become their breakfast. Whether steamed or roasted, these raw pork will have a unique flavor.