Cuisine Cantonese

Characteristics of the production of fine art, the color of red oil, skin soft meat tender and smooth, the flavor is unique and beautiful, famous Chinese and foreign delicacies.

Raw materials

Slaughtered net suckling pig 1 (weighing about 15 kilograms or so), 130 grams of lasagna, 150 grams of green onion balls, 150 grams of pickled beets. Vegetable oil 25 grams, 7-8 kg of charcoal, 65 grams of sugar, 100 grams of soybean paste, 25 grams of sesame paste, 100 grams of sweet sauce, 7 grams of Fen Wine, 150 grams of roasted suckling pig sweet and sour vinegar, 25 grams of red fermented bean curd, 65 grams of five-spice salt, 5 grams of garlic paste.

Production process

(1) put the suckling pig on the case analysis (chest up), from the mouth through the neck to the end of the spine bone stop, split along the center line of the sternum (pay attention to do not break the epidermis), pull out the viscera (leaving the waist is not taken out). (2) Rinse and drain the pig inside and out, so that the shell becomes flat. Scoop out the pig's brain and make a split in each side of the tusk joint (be careful not to break the old skin) to separate the top and bottom. Remove the third rib, slice the scalloped bone joint to remove the scalloped bone, and lightly score the thick meat nearby as well as the thick meat of the buttocks. (3) Spread the five-spice salt evenly inside the pork cavity, then hang the meat with an iron hook and marinate for about 30 minutes to cool off. (4) the soybean paste, sesame paste, fermented bean curd, Fen wine, garlic, sugar (25 grams), etc., evenly coated in the pig cavity, marinated for about 20 minutes, with a special barbecue fork inserted from the buttocks, across the penetration to the fan-shaped bone joints, and finally to the cheeks (pay attention not to penetrate the abdominal skin and elbow skin) on the fork after the pig head upward diagonally, rinse the skin with water to wash the skin with oil, and then use boiling water to forestall all over the skin, and finally with the end of the row of brush on the sugar and vinegar. (5) Light the charcoal in the grill and put in the suckling pig to grill for about 15 minutes with low fire. Remove when it is 5 mature. In the cavity with 4 cm wide wooden strips from the arm straight to the neck, in the front part of the leg with wooden strips

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Chicken class

Crispy chicken 12 yuan/catty, children's chicken 11 yuan/catty, chicken thighs 11 yuan/catty, chicken thighs 12 yuan/catty,

Chicken wings 13 yuan/catty, chicken claws 11 yuan/catty, wings 17 yuan/catty, wing tips 12 yuan/catty,

Wing root 11 yuan/catty, chicken gizzard 20 yuan/catty, chicken livers 7 yuan/catty, chicken neck 10 yuan/catty,

Chicken head 7 yuan/catty. Yuan/catty. Beef, duck, rabbit, pig, class

Beef 19 yuan/catty, beef tendon 20 yuan/catty, tripe 20 yuan/catty, beef pak choi 20 yuan/catty,

Smoked duck 12 yuan/catty, smoked rabbit 12 yuan/catty, duck head, paw 12 yuan/catty, pig's trotters 12 yuan/catty

Pork head 11 yuan/catty, pig dodo 13 yuan/catty, pig belly 17 yuan/catty, pig's elbow 17 yuan/catty <

Pork large intestine 17 yuan/catty.