The skin of a Cantonese roast suckling pig is crisp and glossy red.
Tips
culture
A Cantonese banquet dish with a long history — recorded in 北魏 《齐民要术》 (6th century) under 炙豚法. Served at weddings, ancestor worship (particularly 清明 tomb-sweeping in Guangdong), and Chinese New Year. The crackling 脆皮 is the prized part.
