It is a valuable and rare dish of a banquet. The skill of roasted whole suckling pig has a long history of more than 1400 years. There are two methods to roast whole suckling pig. The first one is smooth skin pig. Use slow fire and smear less oil. The second one is that the skin is melted. Use big fire and smear oil continuously.

 

The oil explodes and form bubbles to expand the pig's skin. This kind of roasted whole suckling pig leaves no residues when putting into mouth. The color is gold yellow and bubbles spread over closely exactly as sesame.

 

Roasted whole suckling pig of Datong Restaurant is noted. Do go to taste it.

 

 

Baiqie chicken is the simple one in Cantonese chicken cooking without adding any other flavor except boiled water. It tastes fresh and light, marinating the best original taste of chicken. The method of making it is easy.

 

It is just well cooked but not mushy, retaining the original flavor. Firstly, choose local chicken below one kilogram and clear out. Then cook it in boiling water for fifteen minutes. During the course of it, raise the chicken twice. Cool it in the water subsequently. When the epidermis of the cooked chicken is dry, mix with cooked peanut oil.

 

When you eat it, match ginger and green onion and sprinkle cooked peanut oil. Baiqie chicken’s skin is taste and refreshing and the chicken meat is not greasy or strongly flavored. Famous Baiqie chicken of Panxi Restaurant was received the Golden Tripod of high quality production by Department of Commerce. In addition, Qingping Chicken also belongs to one kind of Baiqie chicken.

 

 

Eight Bao Chinese Winter Watermelon uses Chinese Winter Watermelon as the container stuffed with various ingredients such as pork, turkey's meat, ham, crab meat, frog meat, fresh oyster, etc. It is a kind of soup eaten in summer. The method of making it is that chooses a Chinese Winter Watermelon (24 centimeters height) and excavates its pulp. The edge of Chinese Winter Watermelon is cut into saw tooth. The rind of half a watermelon is caved with the pattern of flowers and birds. Then dip it into cold water after cooking in boiling water. And boil with chicken soup. Dig out the melon pulp with a spoon and eat it with soup. Don’t add Soya sauce. The dish is pleasing to the eye. The flavor is light fresh and delicious. It is a superior food in summer.