Roast suckling pig is a traditional delicacy that has been cherished for centuries, both in ancient China and today. While many associate it with Cantonese cuisine and the famous Datong Restaurant in Guangzhou, its origins actually trace back to Shandong province. The dish has since gained widespread popularity, especially in southern China, where it's considered a culinary masterpiece. According to the "Qi Gong Yaoshu," a renowned agricultural and culinary text from the Northern Wei Dynasty, there were detailed records of roast suckling pigs, highlighting their historical significance. Also known as crispy roast suckling pig, this dish is celebrated for its golden, crackling skin and tender meat. In Guangdong, it’s often prepared using time-honored techniques that ensure the perfect balance of texture and flavor. The process involves careful selection of ingredients, precise seasoning, and expert roasting methods. First, the pig must be carefully chosen—ideally a young pig weighing around 5 kilograms, with smooth skin and no blemishes. After slaughter, the internal organs are removed, and the body is cleaned thoroughly. The skull and spine are opened to remove the brain and spinal cord, while the ribs and scapula are also taken out. The meat is then cut in certain areas to allow better absorption of the seasoning. Two main seasoning recipes are commonly used. The first includes salt, sugar, sesame paste, dried alum, South milk, and a touch of maltose. The second recipe uses Wudefen, salt, sugar, sesame seeds, soy sauce, fermented bean curd, garlic, onion, and more maltose. These mixtures are rubbed into the meat and left to marinate for up to two hours, allowing the flavors to penetrate deeply. Once marinated, the pig is placed on an iron fork and positioned in the oven. For the oven-roasting method, the pig is first cooked on the chest and abdomen, then punctured at key areas to help drain excess moisture. A layer of maltose is brushed onto the skin, enhancing the crispiness and giving it a glossy finish. This step is crucial for achieving the signature crunch. Another method involves hanging the pig in a dark oven, where it's roasted slowly until the skin turns golden. Throughout the process, the pig is regularly brushed with a mixture of sugar and maltose to maintain even color and crispness. The entire roasting process typically takes between 50 to 60 minutes, depending on the size and oven temperature. When done properly, the finished product should have a bright, golden appearance, with a thin, crispy skin that gives way to juicy, tender meat. The texture is light and refreshing, with a sweet and savory flavor profile. According to historical records like "Qi Min Yao Shu," the ideal roast suckling pig should have a deep amber color, resembling real gold, with no signs of undercooking or dryness. The meat should be soft and flavorful, with a rich, aromatic taste that lingers on the palate.

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