Why does the suckling pig have to open in seven days? Why is the first dish of the wedding banquet s

The reason why he has to open his mouth for 7 days is so that he can remove all the toxins and garbage in his body, and then let him open his mouth will be healthier.

Because the opening of the suckling pig is to be a stage, it is beginning to be more fragile. It is not until later that I slowly adapt to the changes in my body that I will open my mouth to eat.

If you are a small suckling pig, you have to open your mouth for seven days, because this is the biggest requirement, and if you can't do it for seven days, you can't do it.

If you want to open your mouth in 7 days, this is because it is too smart, within 7 days, he is like a newborn baby, he can't eat much, he can only eat breast milk.

It is well known that suckling piglets have to pass three levels (newborn, opening, and weaning), among which weaning is a very serious stress stage, so it is necessary to establish an ideal set of operating procedures to reduce the occurrence of problems. It is worth noting that the weaning age and newborn weight, opening inducement, lactation feeding management are very related, and the weaning weight has a strong correlation with future growth performance.

First, the best age of weaning pigs.

1.There is no standard answer to the optimal weaning age.

Early weaning of suckling pigs is a feeding management measure adopted by the large-scale nutrition model, with the aim of increasing the annual parity of sows and the survival rate of weaning pigs. It is the most appropriate basis to use these two target indices as a comprehensive measure of the optimal weaning age of suckling pigs, and it is also determined according to the actual situation mentioned below, not static, otherwise the mechanical copy of the selection of weaning age may be counterproductive.

2.Strong correlation factor at weaning of suckling pigs: weaning weight of suckling pigs.

Because of the suckling pig, he is the same as a person and a puppy, and the puppy will only open its eyes for 7 days, and it will take 7 days to make a sound.

The little piglet has just been born, and his digestive system and intestines are not very sound, so it will take seven days to eat.

The suckling pig has to open its mouth for seven days, this is about local customs, and there is no special meaning.

That's because the newly born piglet, uh, is still relatively weak, not so easy to speak, generally give him some delicious feed.

It has a beautiful meaning, from the beginning (earning) to the end. Originated from Hong Kong traditions.

In Hong Kong tradition, roast pig is a common sacrifice on festive occasions. In the wedding banquet, roast suckling pig is a must-have dish. According to Hong Kong wedding customs, the bride returns to her parents' home to visit three days after the wedding, which is called "Huimen", and the man will return the gift with a suckling pig or roast pig.

When it comes to the Lunar New Year, restaurants or roast meat shops will launch "Lucky Suckling Pig", which is eaten by the whole family, implying good luck in the New Year.

Cutting the roast pig is sometimes part of the ritual and is distributed after the ritual is completed.

There is no rule that you need to open your mouth when you stay for 7 days, because there are some nipples that their physical condition is different, and they can open their mouths on the first day of the stronger ones.

Because when I was born, my intestines were not very good.

If you open it too early, it may affect the growth and development of the suckling pig, and it will also affect the healthy growth of the suckling pig in the future.

If the suckling pig should open its mouth in advance, it is better to keep the development of its embryo intact, and the things that grow out of the breast milk are better and the best nutrition.

The main reason may be the taste that makes this suckling pig better, and then there will be this situation in some cases, but not all of them.

If you insult Pig Seven and ask him to open his mouth in seven days, it means that he is not hungry, and it should not be opened in seven days, and ordinary pigs will have to eat when they are born.

Well, because of the flowering period of this stay, he is 7000 is actually his last time, sometimes on the seventh day when you can make roast suckling pig this.

This is a custom that comes a lot, and some braised pigs made by masters are like this.

If we had to speak seven days a day, I think it would mean that we have most of the traditional habits.

If you live in this case, if you just came out, which one hasn't developed well? So it will be a few days later.

Is he just a piggy after all? He had to make his own face for a while.

If he is a suckling pig, if he wants to go to Tianjin to open his mouth first, it is still better, I like it.

Maybe every animal has its own habits, just like people, children are born with breast milk.

Some pigs take seven days to open their mouths because it takes seven days to cook.

Why does the braised pig have to open its mouth for seven days, because it is when it is small, it does not eat without opening, so it has to starve to death.

Because the meat of braised pig is very delicate, it must be seven days later for its meat quality to be very intelligent.

Pig. What does it mean to open your mouth for seven days? I don't understand it yet. Is there a saying?

The golden pig is the Li Biao, and this life is rich, prosperous, auspicious, happy, etc. Have you ever seen a pig give birth to a calf, haha, it also means that. A sentence to eliminate the late words, the hall is full of gold and jade! Huh

Maybe it's because of the tradition of Zhongshan?

In ancient times, the symbol of pig treasure was to attract wealth and wealth.

Roast suckling pig is the most famous specialty of Guangzhou.

The history is very long, in the Western Zhou Dynasty, this dish was listed as one of the eight treasures, but at that time it was called cannon porpoise.

In terms of cooking, the suckling pig is a piglet, that is, a piglet that has not grown up, and because the piglet is tender, it is especially suitable for roasting.

However, the roast suckling pig does have an allusion:

It is said that a long, long time ago, one day, a fire suddenly broke out in the yard of a house, and the fire was so fierce that it would be peeled off, and soon the flames rose to the sky and burned everything in the yard. At this time, the owner of the house hurried home, only to see a ruin, and was stunned. Suddenly, a scent came to my nose.

The owner followed the scent and found that it was from a burnt piglet. The owner looked at the other side of the little pig, and the skin was roasted red and simple. He tasted and tasted and tasted good.

He was very sad when the yard burned down, but he invented this method of eating pork, which came later.

Because the belly contains most of the gas when it is just baked, if the pig's head is not cut off and the gas is released, the gas expansion will break the pig's body, which will make the pork unpalatable, so the pig's head should be cut off to keep the skin crispy.

Roast suckling pig is Guangzhou's most famous specialty, and it is one of the main dishes in the "Manchu and Han Banquet". [1] As early as the Western Zhou Dynasty, this dish was listed as one of the "Eight Treasures", and it was called "Cannon Dolphin" at that time.

During the Northern and Southern Dynasties, Jia Siqian had already recorded roast suckling pig as an important culinary achievement in the "Qi Min Yaoshu". He wrote: "The color is the same as amber, and it is like real gold, and the entrance is dissipated, as strong as snow, moist with slurry, and special and extraordinary."

More than 1,400 years ago, the Chinese Han working people had such profound accomplishments in their cooking skills, which really amazed the world.

Roast suckling pig is also one of the sacrifices of Cantonese people to worship their ancestors for many years, it is an indispensable festival thing for every family, after sacrificing the ancestors with suckling pig, relatives will gather for dinner to eat.

Because after the roast suckling pig is baked, its abdominal cavity is hollow, and there is a lot of heat in it, only by cutting off the pig's head and releasing the heat in the abdominal cavity can its skin be kept crispy.

It has a beautiful meaning, from the beginning (earning) to the end. Originated from Hong Kong traditions.

In Hong Kong tradition, roast pig is a common sacrifice on festive occasions. In the wedding banquet, roast suckling pig is a must-have dish. According to Hong Kong wedding customs, the bride returns to her parents' home to visit three days after the wedding, which is called "Huimen", and the man will return the gift with a suckling pig or roast pig.

When it comes to the Lunar New Year, restaurants or roast meat shops will launch "Lucky Suckling Pig", which is eaten by the whole family, implying good luck in the New Year.

Cutting the roast pig is sometimes part of the ceremony, and after the ceremony is completed, the roast pig is shared among the participants. Due to the small amount of roast suckling pig and the taste of suckling pig will be inferior after cooling, ordinary roast pig is generally used more than suckling pig when performing outdoor ceremonies.

Select a few months of small pigs, the amount of pork skin and lard should be enough, in order to make a crunchy effect. Cut the suckling pig in half, remove the pork bones, air dry and add salt and five-spice powder to marinate. Finish with a sweet and sour sauce.

In Hong Kong, a taste of rose wine is often added to roast meat to remove the fishy smell of suckling pig.

Pro, after the suckling pig picks eggs, the growth and development of the slaughter is fast.

After picking, only fat will grow, and the male pig will grow lean meat, so the slaughter is slow.

Roast suckling pig main ingredient.

Suckling pig with skin (1 (about 4500 grams)), lettuce (200 grams), lotus leaf cake (20 sheets), refined salt (10 grams) each

Seasoning: Sauce (100g), bean curd (25g), sesame paste (50g), sugar (200g), minced garlic (25g), dried shallots (10g), minced onion (10g), monosodium glutamate (10g), corn starch (25g), white wine (50g), vinegar (250g), maltose (50g), kitchenware: none.

1 After the suckling pig is cleaned, put it on the workbench, rub the five-spice powder and refined salt in the abdominal cavity of the pig, marinate for about 30 minutes, and then mix the sauce, fermented bean curd, sesame paste, sugar, minced garlic, dried onion, onion, monosodium glutamate, corn starch, five-spice powder, etc., smear it in the pig's cavity, and marinate for about 30 minutes.

2 Use bamboo strips and several bamboo sticks to set the suckling pig, and then pour the suckling pig with boiling water until the skin is hard.

3 Bowl of white wine, vinegar and maltose, mix with water, spread on the skin of the suckling pig, and then put the suckling pig into the oven to bake, bake for about 2 hours, until the pig body is dried and taken out.