Roast suckling pig is a representative dish of which cuisine

Roast suckling pig is a representative dish of Cantonese cuisine and one of the main dishes of the Manchu and Han banquets. As early as the Western Zhou Dynasty, this dish was listed as one of the "Eight Treasures", and it was called "Gun Dolphin" at that time.

During the Kangxi period of the Qing Dynasty, roast suckling pig was a famous court dish and became a major dish in the "Manchu and Han Dynasty Full Banquet". With the prevalence of "Manchu and Han full seats", roast suckling pig has spread all over the country. In Guangzhou, roast suckling pig has long been popular in the catering industry and is favored by diners.

Made of suckling pig as the main material, it should be regarded as the "spring snow" in the old Beijing cuisine, and it is a famous dish eaten by the nobles and wealthy gentry in the court. Later, it spread to all over the world and is also the most famous specialty of Guangzhou. It is a must-have among the well-known Guangdong barbecue at home and abroad.

Representative dishes: The representative dishes of Beijing cuisine include Peking duck, mutton shabu, barbecue, roast suckling pig, crystal elbow, crispy fish, etc. Beijing has a rich food culture and a wide variety of varieties, with at least two or three hundred kinds of special dishes and flavor snacks.

Beijing cuisine is also known as Beijing cuisine. It mainly refers to palace cuisine (represented by Fangshan Restaurant), palace cuisine (represented by Tanjia cuisine), halal cuisine and local cuisine. Beijing's local cuisine is transformed from Shandong cuisine, and is influenced by other cuisines (Guangdong, Zhou, Hunan, Shandong, Suzhou, Fujian, Zhejiang, and Anhui are the eight major cuisines), and the varieties and tastes have changed.

Roast duck, mutton shabu, and barbecue are the three famous names unique to Beijing. All eight cuisines have famous restaurants in Beijing. The more famous ones are also the Confucian cuisine operated by the Confucian Restaurant.

Beijing snacks are commonly known as meeting food or vegetable tea, which is formed by integrating Han, Hui, Mongolian, Manchu and other multi-ethnic snacks as well as Ming and Qing court snacks, with many varieties and unique flavors. Beijing snacks about.

Two or three hundred. Including side dishes with wine (such as white water sheep's head, popping belly, white kui roasted sheep's head, mustard dunzi, etc.), noodles used in the banquet (such as small nest head, minced meat baked cake, sheep's eye buns, Wufu longevity peaches, sesame mushroom buns, etc.) and a variety of snacks or snacks (such as Aiwowo, donkey rolling, etc.). Among them, the most Beijing-style characteristics include bean juice, enema, fried liver, sesame tofu, fried noodles, etc.

Roast suckling pig pig is 1-2 months of Jiangxiang pig, Huanjiang Xiang pig or Parmesan pig and other local breed pigs, and roast suckling pig usually choose a weight of 7-8 kg, healthy, no harm, plump body and other piglets, in addition to pig is a common livestock, its body is fat, short limbs, rich body color, and has the feeding characteristics of arch soil, like sweets.

Roast suckling pig pigs are 1-2 months old Jiangxiang pigs, Huanjiang Xiang pigs or Parmesan pigs and other local breed pigs, and roast suckling pigs usually choose piglets weighing 7-8 kg, healthy, no harm, plump body, etc., in addition to the local breed pigs in South China.

Pig is a vertebrate mammal, its body is fat, the limbs are short, the nose is relatively long, the ears are large, the waist and back are narrow, the body color is black, white, sauce red, pink and black and white flowers, etc., it has a strong adaptability and reproductive ability, in addition to the gentle character of the pig.

Pigs have the feeding characteristics of arch soil, like to eat sweets, and the feed intake of pigs is larger, generally need to feed 6-8 times during the day, each feeding time is 10-20 minutes, in addition, in most cases, drinking water is carried out at the same time as feeding, and when piglets feed, their water intake is 2 times that of dry material.

In the process of raising pigs, it is necessary to clean the pigsty once a day, and eliminate the poison once a week, so as not to breed bacteria, which is not conducive to the growth and development of the pig herd, and during the fattening period of the pig, feed the nutrient-sufficient bait 3-4 times a day in the early stage, and feed 2-3 times a day in the later stage.

Roast suckling pig is the most famous specialty of Guangzhou, and it is one of the main dishes in the "Manchu and Han Banquet", which belongs to Cantonese cuisine. As early as the Western Zhou Dynasty, this dish has been listed as one of the "Eight Treasures", and it was called "Cannon Dolphin" at that time. 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.

As early as the Wei, Jin, Southern and Northern Dynasties, there was a dish of roast suckling pig. And at that time, roasting suckling pig was more of a culinary achievement. By the time of the Qing Dynasty, roast suckling pig was already one of the famous dishes of the court.

Later, it slowly spread throughout China and even abroad. Today, roast suckling pig is still a popular dish.

Roast suckling pig as one of the Cantonese dishes, crispy on the outside and tender on the inside, fat but not greasy, this is the greatest attainment of Cantonese cuisine. In terms of color, the roast suckling pig and the roast goose are extremely ruddy in color, which makes people have an appetite when they look at it, and the skin is crispy and the meat is tender.

Cantonese cuisine pays attention to clear and fresh, basically all Cantonese cuisine is intact to retain the original flavor, Cantonese cuisine is very important to the mastery of the heat, a little attention to the dish will be ruined, Cantonese cuisine is also very long, it is estimated that there are more than 2000 years ago, Cantonese cuisine is actually integrated into some Western cooking techniques, which also makes Cantonese cuisine more diverse.

Roast suckling pig is Guangzhou's most famous specialty, that is, Cantonese cuisine.

As early as the Western Zhou Dynasty, this dish has been listed as one of the "Eight Treasures", and it was called "Cannon Dolphin" at that time. The English name is Roasted Suckling Pig, the roast suckling pig is made with the suckling pig as the main ingredient, which should be regarded as "spring and white snow" in the old Beijing cuisine, and is a famous dish eaten by the rich and wealthy gentry in the court. Later, it spread to various places, and it is also the most famous specialty dish in Guangzhou, and this dish is a must in the well-known Guangdong barbecue.

Method

The first step: slaughter the pig, remove the hair, wash, open the bore, remove the bones, internal organs, and split the bones in the plexus cavity so that they can be flattened and brained. Remove the third rib and fan bone, and make a number of knives on the inside of the buttocks to make it easier to absorb the flavor.

Step 2: Evenly smear the internal organs with five-spice powder, star anise, salt and sugar, dry the internal organs in a ventilated place, and then mix the bean paste, red bean curd, sesame paste, Fenjiu, garlic paste and white sugar, and smear the inner chamber. On the iron fork, first clean water, then boiling water to wash the oil stains on the pig skin, and then use maltose, white vinegar, smoked vinegar, glutinous rice wine to mix and dissolve the sweet and sour sauce once.

Step 3: Put the pickled piglets into the long charcoal oven, first roast the inner chamber half-cooked, stretch the inner chamber of the front and rear legs horizontally with wooden strips, and then roast again, the order is to roast the head and arm first, and then apply peanut oil to slowly roast the big red. After baking, make a knife from the back of the ear and the tail, and then from the front to the back of each end of the horizontal incision to form a rectangular skin, and then cut the rectangular skin three times to make it four equal strips, and then cut down one by one.

Each strip is cross-cut into 8 pieces, for a total of 32 pieces. It is served with lasakraut and sweet noodle sauce.