Lianghe Roasted Suckling Pig
A small pig weighing 20–45 jin is slaughtered, its hair and internal organs removed, then roasted repeatedly over mountain hay using traditional methods. When the skin turns golden yellow but remains tender, and the meat is fragrant and juicy without being burnt, the roasting is complete. After cooling slightly, it can be sliced and served. When eating, the roasted pork is cut into pieces, served with premium vinegar or sour water, and dipped in finely prepared seasonings.
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