Roast Suckling Pig

Roast suckling pig has a more than 2000 years’history in Guangdong Province.We can see this dish in nearly all the special or important occasions or gatherings.

In Qing dynasty，roast suckling pig，this Cantonese dish，was listed on the Manchu Han Imperial Feast.Nowadays，it’s still an important dish in Guangdong.

Usually，5-kilo sucling pigs will be chosen and killed.Open the belly，remove the ribs，fold the pig with a special barbecue fork and put it into oven.The meat from suckling pig is pale and tender and the cooked skin is crisp.

There is another way of roasting suckling pig.People put the sticky rice into the belly of the pig，sew it up and take the pig into the oven.The sticky rice will absorb the flavor of roast suckling pig and it tastes more delicious and not greasy at al1.In the traditional customs of Guangdong，roast suckling pig is a common oblation of all the happy occasions，like new store opennings，Ancestor worship in Qingming festival.Cutting the suckling pig is a part of the ceremony，and after that，the pig will be enjoyed by all the participators.

In the weddings of Guangzhou and Hongkong，roast suckling pig is a necessity.

Some restaurtants will install small bulbs in the pig’s eyes.Before it’s served，the lights will be dimmed and waiters will stand in line and serve the suckling pigs ceremoniously.

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