In the ancient wedding custom in the Pearl River Delta, roast pig is also a symbol of the bride's chastity. In the old society, the bride went back to the province the next day. If someone sent a roast pig with her, it meant "a perfect wife". "If you are smashed, the woman will not be chaste." Yu Zeng, a poet in A Qing, once mocked this evil custom with a poem: "Whoever teaches the arm to print red in Luxiang, the shadow in the bridal chamber is always hazy, and whoever sets a ceremony and cooks pigs to keep the palace for three days." Although it was a roast pig, it would be a shame if my wife chopped off her tail or skinned the pig. This custom has been abolished today.

There are two ways to roast suckling pigs: open hearth barbecue and hanging oven barbecue. The roast suckling pig in Guangzhou restaurant insists on open-hearth barbecue, and the production method is as follows:

1. Cut off the back from the belly of the suckling pig with a knife; Split the pig head, take out the pig brain, take out the ribs and shoulder blades on both sides, wash and drain.

2. Put spiced salt on the inner cavity of the suckling pig, marinate it for about 30 minutes, lift it with an iron hook, drain the water, then put the suckling pig sauce on the inner cavity of the pig and marinate it for about 20 minutes, insert it from the hip with a special burning fork, cross it to the fan joint, and finally penetrate into the cheek. Rinse the greasy dirt on the pigskin with clear water, then drench the pigskin with boiling water, finally sweep away the sweet and sour water and dry it.

3. Bake the suckling pig in the oven until the pig cavity is cooked, and take it out.

4. Support the suckling pig with a wooden stick and tie your hands and feet. Brush pigskin with oil. Light the charcoal stove, first burn the head and tail, and then burn the pig's body until the skin is golden red.