Roasted Whole Suckling Pig
It is a valuable and rare dish of a banquet. The skill of roasted whole suckling pig has a long history of more than 1400 years. There are two methods to roast whole suckling pig. The first one is smooth skin pig. Use slow fire and smear less oil. The second one is that the skin is melted. Use big fire and smear oil continuously.
The oil explodes and form bubbles to expand the pig's skin. This kind of roasted whole suckling pig leaves no residues when putting into mouth. The color is gold yellow and bubbles spread over closely exactly as sesame.