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The origin and evolution of crispy roasted suckling pig:
A story about traditional Cantonese food

Crispy roasted suckling pig is one of the traditional Chinese delicacies, especially popular in Guangdong. The history of this delicacy dates back thousands of years, as evidenced by specialized ovens and forks found in the tombs of the kings of South Vietnam.

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Historical background of crispy roasted suckling pig

According to the records of "Qimin Yaoshu", there were detailed methods for making roasted suckling pigs during the Northern Wei Dynasty: the suckling pigs, both male and female, were washed very clean, the vagina was opened, stuffed with thatch, and used with wooden sticks. Cut through, roast on slow fire, keep turning, and smear white lard or sesame oil all over from time to time. The color of the roasted suckling pig is like amber and real gold, and it melts in your mouth.

In Guangdong, roasted suckling pig has a history of more than 2,000 years. In the tomb of the King of Nanyue, archaeologists discovered an oven and fork specially used for roasting suckling pig. During the Qing Dynasty, Cantonese roast suckling pig was even selected as one of the dishes at the Manchu-Han banquet, which shows its importance.

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Production process

A suckling pig weighing about five kilograms is selected. After slaughtering, the abdomen is cut open, the ribs are taken out, a special barbecue fork is put in to spread it, and it is roasted in the oven. If you use slow fire when grilling, the suckling pig skin will be smooth, which is called "smooth skin". You can also grill the pork skin over a high fire, coating the pig skin with oil to turn it into a golden color full of bubbles, which is called "pig skin suckling pig".

The characteristics of suckling pig include crispy skin, tender meat and crispy bones. When eating, cut the suckling pig into small pieces. Because the meat is less and the skin is thin, it is called "skinned suckling pig"; sometimes a little suckling pig sauce is added to increase the flavor. There is also "roasted rice pig". Before roasting the suckling pig, glutinous rice is stuffed into the cavity of the slaughtered suckling pig and then sewn before roasting. This makes the suckling pig stand up and the skin is thinner, making it crispier when fried. , and the glutinous rice absorbs the flavor of roasted suckling pig and tastes more delicious.

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The role of roasted suckling pig in local rituals

In the traditional customs of Guangdong, roast pig or suckling pig is a common sacrifice on various festive occasions. Whether it is the opening of a new store or ancestor worship during the Qingming Festival, it is common to carry out a whole roasted pig or suckling pig as a sacrificial item. Cutting the roasted pig is sometimes part of the ceremony. After the ceremony is completed, the roasted pig will be shared among the participants. Because the portion of roasted suckling pig is small, and the taste of suckling pig will be less good after it cools down, when ceremonies are held outdoors, ordinary roasted pig is generally used instead of suckling pig.

Nowadays, roast suckling pig is still a must-have dish in wedding banquets in Guangdong or Hong Kong. According to traditional wedding customs in Guangdong, the bride returns to her parents' home for a visit three days after getting married, which is called "returning home". If the bride is still a virgin when she gets married, the groom's family will give suckling pig or roasted pig as a gift in return. Today's weddings no longer convey this meaning; but the suckling pig is still retained in wedding banquets and has transformed into the protagonist of various dishes. It was once popular in some restaurants in Hong Kong to install small flashing light bulbs on the eyes of suckling pigs; before serving the suckling pig at a wedding banquet, the lights were dimmed first, and then the waiters lined up to serve the suckling pig ceremoniously. In addition to being left on the wedding table, "pig" is also used in Cantonese slang to allude to a woman's virginity.

Summarize

In general, Chinese crispy roasted suckling pig has a long history and is especially popular in Guangdong. It is not only a delicious dish, but also an important part of Chinese food culture. Every food lover should savor and explore it carefully.

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