Lots of people know Roast Suckling Pig as a famous Spanish dish. In fact, it had been a famous dish in China since 2,500 years ago. The Cantonese version Roast Suckling Pig is somehow different than the Spanish Roast Suckling Pig. The Cantonese version needs to roast the skin of the pig to be crunchy while maintaining the meat inside to still be tender. In some restaurants the whole pig will be served, just like the Spanish version. But in more restaurants the skin will be cut off and served with some special sweet and sour sauce. This way the skin is actually the main portion of the dish. It is similar with Roast Bei Jing Duck and some say that Roast Bei Jing Duck copied it.
|Roast Suckling Pig||烤乳猪||Kao Ru Zhu|
|Cantonese Cuisine||粤菜||Yue Cai|
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