How to remove the odor of roast suckling pig after unpacking?

After unpacking the roast suckling pig, add a little onion and garlic to remove the fishy smell. Add a little lemon juice or white wine to remove the fishy smell. After the bought meat is washed, a few drops of lemon juice or white wine are marinated for a while, which can also remove the fishy smell well.

Roast suckling pig is the most famous specialty in Guangzhou, and it is also one of the main dishes of Manchu-Han banquet. As early as the Western Zhou Dynasty, this dish was listed as one of the eight treasures, and it was called the cannon dolphin at that time. Roasting suckling pig is also one of the sacrifices made by Cantonese people to their ancestors for many years, and it is an indispensable festival for every family. After ancestors sacrificed suckling pigs, relatives would have dinner again.

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Roasting suckling pigs is the highlight of ancestor worship in Guangdong for many years, and almost every family is indispensable. After ancestors sacrificed suckling pigs, relatives got together for a big meal. Before Tomb-Sweeping Day, hotels and restaurants all over Guangdong took roast suckling pig as the signboard of Tomb-Sweeping Day's sacrifice and advertised at the gate.

The suckling pig was roasted brown, which was the most attractive sacrifice at the ancestor worship ceremony. During the Qingming period, some famous restaurants can sell hundreds of roast pigs, and each suckling pig generally weighs about 2 kg to 5 kg. Pig farms all over the world have pigs specially provided to restaurants at this time of year to cook pigs.