Cantonese Roasted Suckling Pig in Ming Oven（广东明炉烤乳猪）

Cantonese Roasted Suckling Pig is a traditional Cantonese dish with a long history. It is made of whole suckling pig as the main ingredient and cooked by a special roasting method. It is well known in Guangdong and is considered one of the representatives of traditional cuisine. People usually speak very highly of it, praising its crispy skin, tender meat, rich texture and delicious flavor. It is often found in banquets for various celebrations, wedding banquets and important festivals, and is regarded as a luxurious dish and one of the best dishes for banquets.
The history of Guangdong Roasted Suckling Pig in Ming Furnace can be traced back to the period of Tang Dynasty, and it was initially a dish for the imperial court. Later, the dish was gradually introduced to the public and became one of the traditional famous dishes in Guangdong. The production process of roasted suckling pig in the open hearth has evolved over the centuries, and now it has become one of the representatives of Guangdong cuisine.
Guangdong Roasted Suckling Pig in Ming Oven is famous for its unique flavor and exquisite appearance. The roasted suckling pig has crispy skin and tender meat, the outer skin is golden and crunchy while the inner meat is tender and juicy. It is flavorful, rich and tender with a subtle charcoal-grilled aroma. In appearance, the open-oven roasted suckling pig has a golden skin, evenly roasted, crispy on the outside and tender on the inside, and the cut reveals tender meat with a reddish color that is appealing to the appetite.
广东明炉烤乳猪是一道具有悠久历史的传统广东菜。它是以整只乳猪为主料，经过特殊的烤制方法烹饪而成的。在广东地区享有盛誉，被认为是传统美食的代表之一。人们对它的评价通常是非常高的，赞美它的皮脆肉嫩，口感丰富，味道鲜美。它常常出现在各种庆典、婚宴和重要节日的宴席上，被视为豪华菜品，也是宴客的佳肴之一。
广东明炉烤乳猪的历史可以追溯到唐朝时期，起初是宫廷御膳的一道菜肴。后来，这道菜逐渐传入民间，成为广东地区的传统名菜之一。明炉烤乳猪的制作工艺经过了几百年的发展，如今已经成为广东烹饪的代表之一。
广东明炉烤乳猪以其独特的风味和精美的外观而闻名。烤制后的乳猪皮脆肉嫩，外皮金黄酥脆，内部肉质鲜嫩多汁。它的味道鲜美，口感丰富，肉质鲜嫩，带有微妙的炭火烤制的香气。外观上，明炉烤乳猪皮色金黄，烤制得均匀，外脆内嫩，切开后露出的乳猪肉质鲜嫩，色泽红亮，诱人食欲。

How to make Cantonese Roasted Suckling Pig in Ming Oven 常见做法：

1.Selection of suckling pig: Choose a medium-sized suckling pig with tender meat.
2.cleaning the suckling pig: remove the hair and impurities from the surface of the suckling pig and wipe the skin of the pig with salt water or soy sauce water to enhance the texture and flavor.
3.marinate the suckling pig: apply the marinade evenly to the inner and outer parts of the suckling pig and marinate for several hours to add flavor.
4.preparing the open oven: an open oven is a special type of oven used for roasting suckling pig. Charcoal is burned in the oven to generate high temperatures.
5.Roasting the suckling pig: The marinated suckling pig is put into the oven and roasted slowly over a low flame, turning and basting with sugar water constantly, so that the surface of the suckling pig is evenly colored and the meat remains tender.
6.Finish roasting: Remove the suckling pig when the surface is golden brown and the skin is crispy and the meat is tender.

1. 选购乳猪：选择体型适中、肉质鲜嫩的乳猪。
2. 清洁乳猪：将乳猪表面的毛发和杂质清除干净，并用盐水或酱油水擦拭乳猪皮肤，以提升口感和味道。
3. 腌制乳猪：将乳猪内外部分均匀地涂抹上腌料，腌制数小时，以增添味道。
4. 准备明炉：明炉是一种特殊的烤炉，用于烤制乳猪。炉内燃烧木炭，产生高温。
5. 烤制乳猪：将腌制好的乳猪放入明炉中，用小火慢慢烤制，期间需要不断翻转和涂抹糖水，以使乳猪表面均匀上色，并保持肉质嫩滑。
6. 完成烤制：当乳猪表面呈现金黄色，并且皮脆肉嫩时，即可取出。

Notes:

Roasted suckling pig in a Cantonese open hearth is a traditional dish that is complex to prepare and requires experience and skill. Its deliciousness and unique flavor make it an important part of Guangdong's culinary culture. The dish brings gastronomic enjoyment and pleasure to both celebrations and everyday meals.
广东明炉烤乳猪是一道制作复杂、需要经验和技巧的传统菜肴，它的美味和独特风味使其成为广东烹饪文化的重要组成部分。无论在庆典还是日常用餐中，这道菜都能为人们带来美食享受和愉悦的感受。