Roasted Suckling Pig of Yuanmou

Roasted Pig of Yuanmou

　　The preparation method and ingredients of Yuanmou roasted suckling pig are very refined and have a long history. Local piglets that are two to three months old are selected, slaughtered, then scalded and had their hair and internal organs removed while preserving the head and tail. The piglet is skewered from head to tail with an iron fork and roasted over charcoal. While roasting, it is frequently turned and brushed with seasonings made by dipping scallion leaves into a blend of spices such as cloves and cinnamon, which are evenly massaged into the meat inside and out. After drying, it is brushed with sesame oil, honey, and Tuodian soy sauce, and then roasted over low heat until the skin turns golden and the meat becomes fragrant. The resulting roast suckling pig has golden, glossy, crispy skin with an intense aroma, making it a traditional delicacy with local flavor, often served to honored guests. In 1961, Comrade Chen Yi served it as a highlight dish when hosting Myanmar Prime Minister U Nu in Chuxiong.

　　Roast suckling pig of the Yi people in Chuxiong is a traditional delicacy with local characteristics. Those from Yuanmou, Lufeng, and Luoci are particularly notable. Roast suckling pig generally uses lean piglets just two months old. After slaughtering and blanching to remove the hair, the internal organs and four hooves are removed, and the piglet is coated with a marinade made of honey and other seasonings. The whole pig is then hung in a small earthen kiln and slow-roasted until cooked.

　　Yuanmou roast suckling pig is a fine dish among the culinary offerings of Yuanmou County in Chuxiong Prefecture. Its preparation method and ingredients are very refined and have a long history. Local piglets aged two to three months are selected, slaughtered, scalded, and had their hair and internal organs removed while keeping the head and tail. The piglet is skewered from head to tail with an iron fork and roasted over charcoal. As it roasts, it is constantly turned and brushed with seasonings made from soaking scallion leaves in a blend of spices including cloves and cinnamon, which are then kneaded into the meat inside and out. After air-drying, it is brushed with sesame oil, honey, and Tuodian soy sauce, and then slowly roasted until the skin turns golden and the meat is fragrant. The roasted piglet features golden, shiny, crispy skin and a rich aroma, making it a traditional local delicacy often served to guests. In 1961, Comrade Chen Yi served it as a featured dish when hosting Myanmar Prime Minister U Nu in Chuxiong.

　　The roasted pig of Yuanmou has a history of nearly a hundred years and was already famous both within and outside the province during the Republican era. In recent years, the sale of roasted pigs in the market has increased, and they are highly popular among both locals and tourists.