Admin: [CFWK] Enrich from verified facts (original English)

2026-09-23T11:47:38Z

[CFWK] Enrich from verified facts (original English)

← Older revision		Revision as of 19:47, 23 September 2026
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	\|title=Roast Suckling Pig (烤乳猪) - Chinese Food Wiki		\|title=Roast Suckling Pig (烤乳猪) - Chinese Food Wiki
	\|keywords=Roast Suckling Pig,烤乳猪,Siu Mei,Cantonese,Guangdong Food		\|keywords=Roast Suckling Pig,烤乳猪,Siu Mei,Cantonese,Guangdong Food
	\|description=Roast Suckling Pig is a Cantonese siu mei banquet roast of a whole young pig with crisp ~~skin~~.		\|description=Roast Suckling Pig (烤乳猪) is a Cantonese siu mei banquet roast of a whole young pig with lacquered crisp skin—distinct from everyday crispy roast pork belly.
	}}		}}

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	\| image = Roast Suckling Pig.jpg		\| image = Roast Suckling Pig.jpg
	\| caption = Roast Suckling Pig		\| caption = Roast Suckling Pig
	\| alternate_name = Siu yuk (related roast pork); Cantonese roast suckling pig; 乳猪		\| alternate_name = Siu yuk (related roast pork); Cantonese roast suckling pig; 乳猪; yu zhu
	\| pinyin = Kǎo rǔzhū		\| pinyin = Kǎo rǔzhū
	\| type = Roast pork (siu mei)		\| type = Roast pork (siu mei)
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	}}		}}

	'''Roast Suckling Pig''' (Simplified Chinese: 烤乳猪; Traditional Chinese: 烤乳豬; Pinyin: ''Kǎo rǔzhū'') is a Cantonese [[Siu Mei]] classic: a whole suckling pig roasted until the skin is lacquered and crisp, carved for banquets and festive tables in Guangdong and Hong Kong.<ref name="wp">[https://en.wikipedia.org/wiki/Suckling_pig English Wikipedia]</ref>		'''Roast Suckling Pig''' (Simplified Chinese: 烤乳猪; Traditional Chinese: 烤乳豬; Pinyin: ''Kǎo rǔzhū''; also 烧乳猪 / 乳猪) is a Cantonese [[Siu Mei]] classic: a whole suckling pig roasted until the skin is lacquered and crisp, then carved for banquets and festive tables in Guangdong and Hong Kong.<ref name="wp">[https://en.wikipedia.org/wiki/Suckling_pig English Wikipedia: Suckling pig (East Asia / Cantonese notes)]</ref><ref name="siumeip">[https://en.wikipedia.org/wiki/Siu_mei English Wikipedia: Siu mei lists yu chu / roast suckling pig]</ref>

	== Characteristics ==		== Characteristics ==

	~~Hallmark~~ is glass-like crackling skin over delicate young pork; portions are sliced with skin attached. Flavor is savory-roasted rather than sweet [[Char Siu]] ~~glaze~~.		The hallmark is glass-like crackling skin over delicate young pork; portions are sliced with skin attached so each piece carries both crunch and tenderness. Flavor is savory-roasted rather than the sweet red glaze of [[Char Siu]]. Soft banquet cue: the whole animal is often presented before carving, sometimes with decorative garnish in wedding or opening ceremonies.<ref name="wp"></ref> Keep distinct from everyday [[Crispy Roast Pork]] (''siu yuk'' belly or loin slabs sold by the jin in takeaway shops) even though both belong to the same roast-meat family.

	== Ingredients (overview) ==		== Ingredients (overview) ==

	Whole suckling pig, salt, vinegar or similar skin treatments, five-spice or marinade inside; roasted in a specialized oven or spit. ~~Distinct from everyday~~ [[~~Crispy~~ Roast ~~Pork~~]] ~~(siu yuk belly/loin cuts)~~.		Whole suckling pig; salt; vinegar or similar skin treatments; five-spice or marinade aromatics inside; roasted in a specialized oven or on a spit until skin blisters and meat cooks through. Soft craft overview: skin drying and controlled high heat matter for crackling—details vary by master roaster and are not a recipe here. Soft terminology: when the whole pig is served it may be called 烧猪 / roast pig; chopped portions in mixed siu mei platters still sit beside [[Char Siu]] and [[Roast Goose]].

	== History and culture ==		== History and culture ==

	A flagship of Cantonese roast meat culture on [[Guangdong Food]] and [[Siu Mei]], ~~alongside [[Char Siu]]~~, [~~[Roast Goose]~~], ~~[[Crispy Roast Pork]]~~, and ~~[[Soy Sauce Chicken]]~~.		Roast suckling pig is a flagship of Cantonese roast-meat culture on [[Guangdong Food]] and [[Siu Mei]], appearing at weddings, ancestral offerings, shop openings, and film-industry celebration tables in Hong Kong and the Pearl River Delta.<ref name="siumeip"></ref><ref name="wp"></ref> Soft deep-history checklist: Chinese food historians and Guangzhou museum / media features note Lingnan archaeological finds (including Han-period roasting-related bronzes associated with pig imagery) as evidence that roast-pig eating has deep roots in the region—use as a soft cultural continuity cue, '''not''' proof that modern Cantonese crackling technique is identical to ancient practice.<ref name="cd">[http://guangzhou.chinadaily.com.cn/tianhe/2021-04/25/c_613996.htm China Daily Guangzhou: Cantonese roast suckling pig culture note]</ref> Soft comparative note: roast piglets are celebrated across many world cuisines (Iberian ''lechón'', Filipino lechon traditions, European festive roasts); the Cantonese plate is defined by siu mei oven craft and banquet carving style rather than those lineages. Soft Manchu–Han full banquet memory sometimes lists roast suckling pig among grand-menu items—treat as soft prestige association.

	== Serving and variations ==		== Serving and variations ==

	Banquet carving; also sold by the portion in ~~siu mei~~ shops. See [[Siu Mei]], [[Char Siu]], ~~and~~ [[Roast Goose]].		Banquet carving tables; also sold by the portion in specialty roast shops for festive takeaway. Soft variation: whole ceremonial pig vs half-pig displays; plain savory rub vs lightly sweetened skin finishes; wedding “double happiness” presentation vs everyday chop. See [[Siu Mei]], [[Crispy Roast Pork]], [[Char Siu]], [[Roast Goose]], and [[Soy Sauce Chicken]].

	== See also ==		== See also ==
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	== References ==		== References ==
			{{Reflist}}
	{{~~reflist~~}}

Admin: [CFWK] create Roast Suckling Pig (Round11 P4 dish)

2026-09-22T10:33:43Z

[CFWK] create Roast Suckling Pig (Round11 P4 dish)

New page

{{#seo:
|title=Roast Suckling Pig (烤乳猪) - Chinese Food Wiki
|keywords=Roast Suckling Pig,烤乳猪,Siu Mei,Cantonese,Guangdong Food
|description=Roast Suckling Pig is a Cantonese siu mei banquet roast of a whole young pig with crisp skin.
}}

{{Infobox chinese food
| image = Roast Suckling Pig.jpg
| caption = Roast Suckling Pig
| alternate_name = Siu yuk (related roast pork); Cantonese roast suckling pig; 乳猪
| pinyin = Kǎo rǔzhū
| type = Roast pork (siu mei)
| course = Main / banquet
| country = China
| region = Guangdong / Hong Kong (Cantonese)
| other = Whole suckling pig roast; classic Cantonese siu mei banquet centerpiece
}}

'''Roast Suckling Pig''' (Simplified Chinese: 烤乳猪; Traditional Chinese: 烤乳豬; Pinyin: ''Kǎo rǔzhū'') is a Cantonese [[Siu Mei]] classic: a whole suckling pig roasted until the skin is lacquered and crisp, carved for banquets and festive tables in Guangdong and Hong Kong.<ref name="wp">[https://en.wikipedia.org/wiki/Suckling_pig English Wikipedia]</ref>

== Characteristics ==

Hallmark is glass-like crackling skin over delicate young pork; portions are sliced with skin attached. Flavor is savory-roasted rather than sweet [[Char Siu]] glaze.

== Ingredients (overview) ==

Whole suckling pig, salt, vinegar or similar skin treatments, five-spice or marinade inside; roasted in a specialized oven or spit. Distinct from everyday [[Crispy Roast Pork]] (siu yuk belly/loin cuts).

== History and culture ==

A flagship of Cantonese roast meat culture on [[Guangdong Food]] and [[Siu Mei]], alongside [[Char Siu]], [[Roast Goose]], [[Crispy Roast Pork]], and [[Soy Sauce Chicken]].

== Serving and variations ==

Banquet carving; also sold by the portion in siu mei shops. See [[Siu Mei]], [[Char Siu]], and [[Roast Goose]].

== See also ==

* [[Siu Mei]]
* [[Char Siu]]
* [[Roast Goose]]
* [[Crispy Roast Pork]]
* [[Soy Sauce Chicken]]
* [[Guangdong Food]]
* [[Hong Kong Food]]
* [[List of dishes (A-Z)]]

== References ==

{{reflist}}

Roast Suckling Pig - Revision history

Admin: [CFWK] Enrich from verified facts (original English)

Admin: [CFWK] create Roast Suckling Pig (Round11 P4 dish)