Introduction of open-hearth roast suckling pig

Open hearth roast suckling pig, also known as roast suckling pig. As early as the Western Zhou Dynasty, it was listed as one of the "Eight Treasures", and then it was called "cannon dolphin", that is, roast suckling pig. In the Book of Qi Yaomin, there is also a method of making roast suckling pigs, and it is said that "the color is like amber, like real gold, but the entrance disappears." If it is strong in Ling Xue, it is extraordinary to contain cream. " During the Kangxi period of the Qing Dynasty, it was once a famous court dish and became a main course in the "Man-Han Banquet". Shandong also managed this dish until the early Republic of China. Later, it became popular in Guangzhou and Shanghai and became the most famous Cantonese cuisine. Nowadays, "roast suckling pig" is the chief dish of many famous restaurants in Guangzhou, Hong Kong and Macao, and it is deeply loved by Chinese and foreign customers. Tomb-Sweeping Day is the best-selling season for roast suckling pigs every year. Because people in Guangzhou like to burn pigs to worship their ancestors when they are in Tomb-Sweeping Day.