Delicious: Fushan roast suckling pig, unique and delicious baked in open hearth.

Past lives of Fushan Roasted Suckling Pig

As early as the Western Zhou Dynasty more than two thousand years ago

Roast suckling pig has been listed as one of the "eight treasures"

It was called "cannon dolphin"

In the Qing dynasty

Roast suckling pig is famous.

One of the main courses of "Man-Han Banquet"

Roast suckling pig can be called

China's food culture is a famous special dish.

0 1 past life of Fushan roast suckling pig

In Hainan

The famous roast suckling pig is Lingao roast suckling pig.

Oriental Sigeng roast suckling pig, Fushan roast suckling pig, etc.

Among them, Lingao roast suckling pig and Dongfang Sigeng roast suckling pig.

Because there are many shops in Haikou, people are familiar with it.

In fact, Fushan roast suckling pig was famous as early as the late Qing Dynasty.

188210-1month

The American missionary was accompanied by Ye Jishan to the frontier.

A 45-day hiking expedition was conducted in Hainan Island.

Wrote the masterpiece "A Journey to Hainan"

Xiangbianwen is on the way through Chengmai to Li District.

I once lived in Fukuyama for one night.

He was deeply impressed by Fukuyama's pork.

Fushan Mountain is located on the west line of the sea 54 kilometers away from Haikou.

In the era when there were no highways.

It's a lively town on the westbound road of Hainan Island. I stopped for dinner.

The delicious taste of Fushan roast suckling pig is affected by

It has been recognized by diners from south to north.

Fame has already spread like wildfire.

Life of Fushan Roasted Suckling Pig

In the past, Fushan roast suckling pigs were mostly operated by small shops.

The appearance is not big, and the dining environment is poor.

It is difficult to meet the market demand.

In recent years, the old name of Fushan roast suckling pig "Jinyu suckling pig shop"

Gradually made a scale and reputation.

It has become one of the punch points for Fushan to eat roast suckling pigs.

Many diners envy tasting Fushan roast suckling pig.

Business in this shop is booming.

Come to Jinyu suckling pig shop to eat roast suckling pig.

What you eat is the word "fresh"

Fresh food in the world is beautiful.

Freshness is the soul of delicacy.

regrettable

Most modern urbanites

I can't enjoy this delicious food any more.

The ingredients were transported all the way to the city and bumped down all the way.

The freshness of youth has lost more than half.

But at jinyu suckling pig shop

You can eat the most "freshly baked" roast suckling pig.

With the residual temperature of charcoal fire

Let you taste roast suckling pig at the peak of delicious taste.

Time is good.

It can change everything, maybe in a short time.

This tastes different.

Cherish the roast suckling pig with Fukuyama.

Every minute together, eat and cherish.

Cooking of Fushan Roasted Suckling Pig

As the saying goes, "seven ingredients and three cooks"

Fushan roast suckling pig is delicious.

The first is the suckling pig produced locally in Fushan.

Very suitable for roast suckling pig.

A pig born in Fukuyama

Short mouth, short ears, short feet and thin skin.

It is easy to cook when burned, and the meat is tender and the skin is crisp.

Crispy and thick, not as delicious as anywhere else.

Naturalists say

The pigs born in Lingnan are "white and extremely fat"

Lingnan Miscellaneous Notes Theory in Qing Dynasty

"Out of Nanxiong" pigs "one catty to twenty catties"

"The skin is thin and tender, which is different from ordinary pigs."

With good ingredients,

There must be a good cooking method.

To achieve a unique taste.

Fushan's roast suckling pig insists on open-hearth roasting.

Work hard on crispy and bright colors

Cook the meat inside first, so that the ointment can enter the meat.

The skin is crisp and the taste is not scattered.

Then on the basis of "baked skin"

Strive to improve coatings

In addition to coating the pigskin with wine and oil

Also add sucrose and vinegar to make the skin yellow and brittle.

The cavity is also coated with spiced powder, south milk and sauce.

It is thick and fragrant.

Intermittent punching and exhausting during barbecue time.

Prevent skin and meat from separating.

Baking and coating are technical.

In the roast pig house behind the shop.

Charcoal is red and white smoke is curling up.

The fan rotates and the meat smells good.

Meanwhile, seven or eight suckling pigs are having a barbecue.

The scene is in full swing.

The baked Fushan suckling pig skin is golden yellow.

The skin is crispy and crisp, and it is oily red.

Fat and thin, fragrant meat.

The entrance skin is crisp and the meat inside is soft and tender.

After eating, the lingering fragrance is full of mouth, and eating more is not greasy.

Fushan roast suckling pig

It is made of local suckling pigs and edible materials.

The suckling pig was roasted golden.

Glossy and fragrant.

Expectation is very appetizing.

roast suckling pig

Quickly disarm. "

You can take it to the chopping block and put it on the table.

The golden pigskin looks like a "crispy skin".

Freshly baked is just different.

This is so good to see that your index finger makes your mouth water!

Fukuyama, it's not just roast suckling pigs that are delicious.

Steamed suckling pigs are as delicious.

Whether it's steamed suckling pig or roasted suckling pig

You can dip it in sugar.

It tastes good.

Pigs are full of treasures, and fried large intestine with pig tail is also delicious.

of course

The protagonist here is always roast suckling pig.

(Of course, steaming suckling pigs is also good. )

It's really fat but not greasy, with crispy skin and fragrant meat.

Unlike other roast suckling pigs, it tastes salty.

It tastes just right.

If you haven't eaten Fushan roast suckling pig.

You must eat it when you have the chance.

Typesetting yanoda 1

Wen Zi-Hainan

Photo: A Gitzo in Hainan