Crispy roast suckling pig is full of yearning.

Crispy roast suckling pig is full of yearning.

Tomb-Sweeping Day is coming, and this month is an important activity for the filial son and grandson to worship their ancestors and sweep the grave. After all, respecting filial piety, being cautious in the end, and caring for relatives are the profound accumulation of China's traditional culture, which will not change for hundreds of millions of years. And traditional food for ancestor worship. Are you ready?

Tomb-Sweeping Day is a traditional folk festival, which is also called "Eight Festivals" with Shangyuan, Changxia, Dragon Boat Festival, Central Plains, Mid-Autumn Festival, Winter Solstice and New Year's Eve. It is one of the most popular festivals in China.

The origin of Tomb-Sweeping Day

It started more than two thousand years ago.

It is said that Tomb-Sweeping Day originated in the Spring and Autumn Period more than two thousand years ago. Zhong Er, the son of the State of Jin, escaped and starved to death. He followed meson and cut a piece of meat from his leg to satisfy his hunger. Zhong Er later became a monarch, that is, Jin Wengong, one of the five tyrants in the Spring and Autumn Period. He raised all his followers who followed him into exile, but Jietui refused to accept raising them. Jiezi pushes his mother to live in seclusion in Mianshan, and Jin Wengong has no choice but to let Yamakaji go. He thinks that meson pushes her to be so filial to her mother that she will come out with her mother. Who knows that the fire killed the meson mother and son. In memory of meson push, Jin Wengong ordered that no fire should be lit on this day every year, and every household can only eat cold food, which is the Cold Food Festival. Later, people replaced the Cold Food Festival with Tomb-Sweeping Day, and the custom of worshipping mesons became Tomb-Sweeping Day's ancestor worship.

Qingming ancestor worship suckling pig

Pay more attention to quality this year

Tomb-Sweeping Day, a native of Guangzhou, must sacrifice his ancestors with a roast suckling pig. Two ovens of different sizes were unearthed in the tomb of Nanyue King in the Western Han Dynasty. One of the small furnaces was cast by two pigs near their feet. The pig's mouth is hollow, and it is used to insert barbecue utensils. The design is elegant.

It is said that roast suckling pig was listed as one of the "Eight Treasures" as early as the Western Zhou Dynasty, and it was called "cannon dolphin" at that time. In the Northern and Southern Dynasties, Jia Sixie cooked suckling pigs in The Book of Qi Yao Min. "The color is like amber, and it looks like real gold, so the entrance disappears. It is as strong as Ling Xue, with paste and moisture, and it is unusual and ordinary. ". During the Kangxi period of the Qing Dynasty, roast suckling pig became a famous dish in the court and was selected for the "Man-Han Banquet".

Nowadays, people buy suckling pigs from restaurants to worship their ancestors, and many restaurants have strengthened their services to meet everyone's needs. After the ancestor worship, you can take the suckling pig back to the restaurant, and the restaurant will help heat the suckling pig (and sometimes bake it again), cut it into pieces, and adjust its taste before eating. Because merchants are also worried that food may be contaminated by dust when worshipping ancestors, or because bacteria grow for too long, it is better to heat it again.

Golden hemp skin suckling pig

There are two ways to roast suckling pigs: open hearth barbecue and hanging oven barbecue. The roast suckling pig in Guangzhou restaurant insists on open-hearth barbecue, and the production method is as follows:

1. Cut off the back from the belly of the suckling pig with a knife; Split the pig head, take out the pig brain, take out the ribs and shoulder blades on both sides, wash and drain.

2. Put spiced salt on the inner cavity of the suckling pig, marinate it for about 30 minutes, lift it with an iron hook, drain the water, then put the suckling pig sauce on the inner cavity of the pig and marinate it for about 20 minutes, insert it from the hip with a special burning fork, cross it to the fan joint, and finally penetrate into the cheek. Rinse the greasy dirt on the pigskin with clear water, then drench the pigskin with boiling water, finally sweep away the sweet and sour water and dry it.

3. Bake the suckling pig in the oven until the pig cavity is cooked, and take it out.

4. Support the suckling pig with a wooden stick and tie your hands and feet. Brush pigskin with oil. Light the charcoal stove, first burn the head and tail, and then burn the pig's body until the skin is golden red.

Hongyun Zhu Jin

This is also a pockmarked suckling pig. Black pig was selected, with short legs, short body and fat body. Each one weighs about 10 kg and is barbecued with charcoal fire. The skin of hemp-skinned suckling pig bites loosely, a bit like wafer cake, while the skin of smooth-skinned suckling pig is simply crispy, so hemp-skinned suckling pig seems to be more popular with diners.

Manager Liang of Jinmancheng Restaurant said that Tomb-Sweeping Day's ancestor worship with suckling pigs was actually well-intentioned. The pigskin is red and the meat is white. It looks healthy and beautiful.

Straw roast suckling pig

The straw roast suckling pig in Nanle Legend Nine-piece restaurant is about 5 kg suckling pig. The burning process of suckling pigs uses straw grass, which burns for about half an hour. Because straw has a low ignition point, it is not easy to burn. The suckling pig cooked in this way has crispy skin and soft meat inside.

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Types of roast suckling pigs

There are two kinds of roast suckling pigs: hemp skin and smooth skin: smooth skin suckling pigs use slow fire, use less oil when burning, and some can burn patterns on pigs and have a good impression; Hemp-skinned suckling pigs use fire, which is called "grabbing fire" in jargon. When baking, the oil is constantly applied, and the skin of the suckling pig is covered with oil bubbles. After firing, the suckling pig skin was golden yellow and crisp, and the entrance disappeared. Hemp-skinned suckling pigs are more popular because of their taste advantages.

How to choose suckling pigs?

During the period of Tomb-Sweeping Day, the sales of suckling pigs in the market also entered the peak season. The prices of suckling pigs sold in various restaurants vary greatly, and the quality is uneven. So how can we choose a good suckling pig? The reporter interviewed the roast meat chef of Guangzhou restaurant and asked him to give readers two tips.

These are just the characteristics of pigs. After processing and barbecue, it is difficult for ordinary consumers to distinguish. Therefore, the easiest way for consumers to eat safe and hygienic suckling pigs is to look for "two certificates and one chapter". Only suckling pigs who hold the Quarantine Certificate of Animal Products and the Exit Certificate of Suckling Pig Slaughterhouse and affix their seals come out through formal channels. Generally speaking, most of the suckling pigs sold by reputable and well-known enterprises come in through proper channels, and consumers can buy them with confidence. Of course, if you are not at ease, you can ask the store to show relevant certificates.