There is another interesting legend about roast suckling pig. A long time ago, one day, a fire broke out in the yard of a family. The fire is fierce and must be peeled. Soon, the fire rose into the sky and burned everything in the yard. At this time, the owner of the house hurried home and was shocked to see the ruins. Suddenly a smell came to my nose. The owner followed the smell and found that it was from a burnt pig. Master, look at the other side of the pig. Its skin was baked red and flat. He tasted it again and again, and it was delicious. The yard was burned down. He was sad, but he was glad to have invented a new way to eat pork. This legend originated from18th century British scholar Charlie. Lamb's article "Talking about Roast Pig".
In China, as early as the Southern and Northern Dynasties, Jia Sixie recorded the roast suckling pig as an important cooking technology achievement in Qi Yao Min Shu. He wrote: "The color is like amber, like real gold. The entrance disappears immediately, and it is as strong as Ling Xue, and it contains cream and moisture, which is extraordinary. " More than 1,400 years ago, China's cooking skills were so profound that it really amazed the world.
In the Kangxi period of Qing Dynasty, roast suckling pig was a famous court dish and became a main course in the "Manchu-Han banquet". With the popularity of "Man-Han banquet", roast suckling pigs have spread all over the country. In Guangzhou, roast suckling pigs have long been popular in the catering industry and are favored by diners.
Made of suckling pigs, it should be regarded as "Chun Xue" in old Beijing restaurants, and it is a famous dish that rich and powerful people in the court eat when they feast. Later, it spread all over the world, and it is also the most famous chicken dish in Guangzhou. It is a must in Guangdong barbecue, which is well-known at home and abroad.
Legend has it that there was a professional pig hunter in ancient times who hunted wild boar for a living. His wife gave birth to a son named Fire Emperor. When the son grows up, his parents kill pigs in the mountains every day, and his son keeps pigs at home. One day, the fire emperor accidentally picked up some flints, and he was banging and playing near the pig house. Suddenly, sparks flew, and the hut caught fire, which caused a big fire. After all, the Fire Emperor is a child who is not sensible. He has never seen anything interesting at ordinary times. When he saw the fire in the hut, he was not afraid at all, but felt very happy. He was surprised to hear the crackling of firewood and the howling of pigs before they were burned to death. When the pig stopped barking, the fire caused by the fire emperor went out on its own. In the burned ruins, an unheard-of fragrance floated away. What smells so good? The fire emperor picked up the sundries and followed the taste to explore. He looked around and was surprised to find that the attractive fragrance came from those pigs with burnt skin and cooked meat. The attractive color and appetizing aroma have already made the fire emperor salivate. He couldn't help lifting the pig's leg with his hand, but he was scalded by the creaking oil on the surface of the pig's skin. He was busy licking his burning fingers with his lips, but he accidentally tasted delicious food.
When the fire emperor's parents came back from hunting, they saw that the pigsty was reduced to ashes and all the piglets were burned to death. When they were ready to call the Fire Emperor to ask for the truth, they saw that the Fire Emperor presented a delicious dish to his father-a roast suckling pig with bright Jiao Hong barbecue and fragrance. Instead of blaming his son, the father jumped for joy. My son invented a new way to eat pork! It is said that it was from this time that humans first learned that animals are more delicious when cooked.
Generation after generation, today's roast suckling pig has already improved its roasting method, and its cooking technology is very fine, making it one of the world-famous China specialties.
Raw materials: a suckling pig (3000g), refined salt 200g, white sugar100g, star anise powder 5g, spiced powder10g, south milk 20g, sesame paste 20g, white sugar 50g, garlic 5g, raw flour 20g, fenjiu 7g, and appropriate amount of sugar water.
Production method: Split the clean suckling pig from the inner cavity to flatten the pig body, then cut off the third and fourth ribs, take out all the ribs and fan bones on both sides of this part, dig out the pig brain, and cut one knife on each side of the lower jaw.
Take 125g spice, spread it evenly on the pig cavity, marinate for 30 minutes, then lift it with an iron hook, drain the water, take it out, mix all seasonings except spice and sugar water, spread it evenly on the cavity, marinate for 20 minutes, then fork it, and pour it all over the pig with boiling water to tighten the skin and harden the meat.
Put the scalded pig's head up, brush the sugar water with a row of brushes, hold up the pig's body in the inner cavity with wooden strips, stretch the front and rear legs horizontally with wooden strips, and tie the pig's hands.
Light charcoal fire, put two piles in front and back, roast the pig's head and ass to a deep red color, then puncture the hole with a needle to exhaust, brush vegetable oil on the pig, put the charcoal in a long strip to roast the pig, and turn the fork to make the heat even until the pig is red all over. When serving food, it is usually covered with red silk, and the chef uncovers the skin in public.
Function: color > >
Question 2: What kind of cuisine does the roast suckling pig represent? Cantonese cuisine. ,,,.
Question 3: What cuisine does crispy suckling pig belong to? This is a dish with a long history in Guangdong. It belongs to Cantonese cuisine. ..
Question 4: What are the eight famous cuisines and ten famous cuisines in China? The eight major Chinese cuisines are: Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Fujian cuisine, Jiangsu cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine.
1. Shandong cuisine: After the Song Dynasty, Shandong cuisine became the representative of "Northern cuisine". During the Ming and Qing dynasties, Shandong cuisine became the main part of the imperial palace, which had a great influence on the northeast of Beijing and Tianjin. Today, Shandong cuisine evolved from the local dishes in Jinan and Jiaodong. It is famous for its fragrance, tenderness and pure taste. It pays great attention to the preparation of clear soup and milk soup. Clear soup is clear and fresh, and milk soup is white and mellow. Jinan cuisine is good at frying, roasting, frying and frying. Its famous varieties are sweet and sour Yellow River carp, Jiuzhuan large intestine, crispy soup, roasted conch, roasted Sophora japonica in oyster sauce, roasted prawn, clear soup bird's nest and so on. Jiaodong cuisine is famous for cooking all kinds of seafood, with fresh and light taste. Its famous varieties include "dry steamed Cargill" and "fried conch". After the founding of the People's Republic of China, innovative famous dishes include abalone in original shell, walnut in milk soup, fish in white sauce, and elbow with sesame powder.
Second, Sichuan cuisine: It took shape at the end of Qin Dynasty and the beginning of Han Dynasty. It developed rapidly in the Tang and Song Dynasties and became famous in the Ming and Qing Dynasties. Today, Sichuan restaurants are all over the world. Authentic Sichuan cuisine is represented by Sichuan Chengdu and Chongqing cuisine. Pay attention to material selection, specifications, color separation and side dishes, bright and harmonious. It is characterized by sour, sweet, hemp, spicy, fragrant, heavy oil and strong flavor, and pays attention to seasoning. It is inseparable from three peppers (that is, pepper and pepper) and fresh ginger. It is popular with spicy, sour and spicy food, which is rare in other local cuisines, forming a unique flavor of Sichuan cuisine and enjoying the reputation of "a dish is tasted blindly and all dishes are fragrant". Cooking methods are good at roasting, roasting, dry frying and steaming. Sichuan cuisine is good at comprehensive taste and strong juice. On the basis of salty, sweet, hemp, spicy and sour flavors, various seasonings are added to form various compound flavors, such as home-cooked flavor, salty flavor, fish flavor and litchi flavor. Representative dishes are "boiled dried silk", "braised eel", "odd chicken nuggets" and "Mapo tofu".
3. Cantonese cuisine: Cantonese cuisine was recorded in the Western Han Dynasty. Influenced by the imperial chef Xiayangcheng in the Southern Song Dynasty, it developed rapidly in the Ming and Qing Dynasties. In the 20th century, with foreign trade, Cantonese cuisine was introduced to the world, and there were thousands of Cantonese restaurants in new york alone. Cantonese cuisine is represented by Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Dishes have a wide range of raw materials, diverse colors, novel shapes, good at change, and pay attention to freshness, tenderness, coolness and smoothness. Generally, summer and autumn are light, while winter and spring are heavy. Seasoning can be divided into five flavors (fragrant, loose, smelly, fat and strong) and six flavors (sour, sweet, bitter, salty, spicy and fresh). His cooking is good at frying, frying, stewing, stewing and frying. Its dishes are rich in color, smooth but not greasy. It is famous for cooking snakes, raccoons, cats, dogs, monkeys, mice and other wild animals. Famous dishes include "Three Snakes, Dragon and Tiger Phoenix", "Five Snakes Soup", "Baked Chicken with Salt", "Beef in Oyster Sauce", "Roasted Prawn" and "Winter Melon Cup".
Fourth, Fujian cuisine: originated in Minhou County, Fujian Province. It is developed with the dishes of Fuzhou, Quanzhou, Xiamen and other places as representatives. It is famous for its beautiful colors and fresh taste. Cooking methods are good at frying, sliding, frying and simmering, especially "rotten". Because Fujian is located in the southeast coast, it is rich in all kinds of seafood, such as sea eel, razor clam, squid, yellow croaker and sea cucumber. Therefore, many kinds of dishes are cooked with seafood as raw materials and have a unique flavor. Famous dishes include "Buddha jumps over the wall", "drunken rotten chicken", "sour and hot rotten squid", "fried rotten chicken slices", "Tai Chi prawn", "steamed fish" and "litchi meat".
5. Su cuisine: It began in the Southern and Northern Dynasties. After the Tang and Song Dynasties, it competed with Zhejiang cuisine and became one of the two pillars of "Southern Cuisine". Jiangsu cuisine is represented by Suzhou, Yangzhou, Nanjing and Zhenjiang. It is characterized by thick and light, fresh, crisp and rotten, thick and not greasy in raw juice and soup, mild in taste and sweet in salty. His cooking skills are good at stewing, stewing, burning, simmering and frying. When cooking, the materials are rigorous, and the color matching and modeling are emphasized. The four seasons are different. Suzhou cuisine tastes sweet and harmonious; Yangzhou cuisine is light and palatable, with prominent main ingredients, fine knife work and mellow taste; The dishes in Nanjing and Zhenjiang are delicious and mellow, especially the roast duck. Famous dishes include clear soup with fire, shark's fin duck, sweet and sour mandarin fish, watermelon chicken and salted duck.
6. Zhejiang cuisine: It is developed with the dishes of Hangzhou, Ningbo, Shaoxing and Wenzhou as the representatives. Its characteristics are clear, fragrant, crisp, tender, refreshing and fresh. Zhejiang is rich in fish and shrimp and is also a famous scenic spot. Lakes and mountains, beautiful mountains and rivers, elegant and pleasant, so its dishes are picturesque, famous dishes are mostly from the folk, well-made and varied. Cooking is good at frying, frying, stewing and sliding.
Question 5: How to eat roast suckling pig? You can eat standing, sitting and lying down, or you can eat with your eyes closed and chat while watching TV. You can eat whatever you want. Choose one.
Question 6: The practice of roast suckling pig in Tongren Many people have eaten roast suckling pig, but they don't know which dish it is, let alone cook it at home. In fact, roast suckling pig is one of the most distinctive dishes in China Cantonese cuisine. There is another interesting legend about this dish. Next, I will introduce this interesting legend and the making method of roast suckling pig.
Ingredients for roast suckling pig: a suckling pig (5000g), spiced salt 55g (star anise and spiced powder 1g, sugar 15g, refined salt 35g), sweet and sour 150g (white vinegar 75g, maltose 50g, glutinous rice wine and vinegar).
Making method of roast suckling pig:
1. Split the suckling pig from the inner cavity to make it flat, then cut off the third and fourth ribs, take out all the ribs and fan bones at this position, dig out the pig brain, and cut one knife on each side of the lower jaw. Evenly spreading 125g spice on the pig cavity, pickling for 30 minutes, then lifting it with an iron hook, draining off the water, taking it off, mixing all seasonings except spice and sugar water, evenly spreading it on the cavity, pickling for 20 minutes, forking it, and pouring boiling water all over the pig body to tighten the skin and harden the meat;
2. Put the scalded pig's head up, brush the sugar water with a row of brushes, support the pig's body in the inner cavity with wooden strips, spread the front and rear legs horizontally with wooden strips, and tie the pig's hands;
3. Light charcoal fire, set it in front and back piles, roast the pig's head and butt to deep red, then punch holes with a needle to exhaust, brush the pig's body with vegetable oil, set the charcoal in a long strip to roast the pig's body, and rotate the fork at the same time to make the fire even until the pig becomes big red. When serving food, it is usually covered with red silk, and the chef uncovers the skin in public.
The above is a detailed introduction of the cuisine of roast suckling pig and the making method of roast suckling pig. Is it simple? Roasting suckling pigs is generally used for large-scale activities or festivals. It is not difficult to be a person, mainly because of the temperature and materials used when roasting. When eating, it will be more perfect if it is accompanied by some side dishes.
Question 7: Leave the change of Changchun roast suckling pig for 20 minutes. Although I haven't been back to Changchun for a long time, I promise there won't be …
Because first of all, you have to find a more authentic Cantonese restaurant, not a warehouse that specializes in killing people …
It should have morning tea, afternoon tea, barbecue, barbecued pork, fried chicken legs and roast duck. Only in this way can you expect it to have a complete pig, and this pig should be specially transported from the south, a special pig. ...
In fact, you can tell your friends responsibly: that thing is not delicious. ...