Roast suckling pig (kao ru zhu/shao ru zhu烤乳猪/烧乳猪) is an indispensable main course for traditional Cantonese in big celebrations, such as the Lunar New Year, special family affairs or business openings. It can also serve as a ritualistic offering to the ancestors especially around the Qingming Festival, for a whole roast pig is a sign of prosperity.

This video features boneless roast suckling pig produced by Hualigong Restaurant(华丽宫大酒楼). Different from the traditional roast suckling pig, this restaurant developed the boneless one which is crispier and tastier, while the traditional flavor is still maintained.

Full text of the video transcript:

I have nearly 19 years' experience in cooking roast suckling pig.

Within Guangzhou, this dish can be regarded as original.

It is developed from tradition. Traditional roast suckling pig is boned. However, it takes more time to cut the roast pig, which lowers its temperature and the juice can be easily lost, making it less crispy.

This boneless roast suckling pig, after bone-removing at the first step, will be served only with skin and meat. It only takes about 16 minutes from roasting to serving. In this process, the suckling pig can maintain its heat.

We're careful with ingredients selection. We choose colored pig from Guangxi province since it has thin skin, which, during the process of roasting, is more easily to remain crispy.

As for the meat marinating, we only use the traditional ingredients: spiced salt, and fermented bean curd of Cantonese flavor. This traditional flavor can't be got enough.

At our best day, over 200 roast suckling pigs can be sold. 

Address：Hualigong Restaurant, No.31, Xicha Road, Baiyun district, Guangzhou

Translated by Wu Qin (intern), Lv Yun
Supervised and Edited by Lv Yun
Video editors: Wu Qin (intern), Lu Kaisheng, Zhen Zhiliang
Source: Douyin account of Gourmet Guide (Meishi Daoba, 美食导报）