100 Ways To Drool | Roasted crispy suckling pig, standout dish of Manchu–Han Imperial Feast

This dish is known for its vibrant red color and perfect shape. The skin is crispy, while the meat remains tender and juicy—rich but not greasy, with a delightful aroma that captivates the senses.

The roasting method dates back to ancient times, mentioned in the "Book of Rites," which was compiled around 500 BC. During the Zhou Dynasty, roasted pig was considered one of the "Eight Delicacies."

By the Qing Dynasty, this dish had elevated status, becoming a top delicacy at royal banquets. Its preparation is an art form, showcasing not only culinary skill but also cultural significance.

Roasted suckling crispy pig continues to be a symbol of celebration and luxury in Chinese cuisine, enjoyed at festive occasions and gatherings.