Roasted pork has a history of more than 1,400 years. It was mentioned in the renowned book “Essential Techniques for the Welfare of the People” written during the Northern Wei Dynasty (386-534), which recorded the history of ancient Chinese agriculture.

The dish was listed in the menu of the Manchu-Han Imperial Feast, a lavish royal feast during the Qing Dynasty (1644-1911).

Longgui roasted pork is a famous dish in Longgui town in Baiyun district of Guangzhou. It is made by roasting an entire pig with seasonings, such as mixed spice powder, salt, fermented bean curd, sugar, garlic and baijiu, a Chinese liquor. The dish features yellow and crispy skin, savory and juicy meat and enjoyable aftertaste. It is always served with soy sauce or sugar.

Longgui roasted pork [Photo/official WeChat account of Baiyun district]