我国食用烤乳猪历史很久,至迟在周代已有此名菜了。不过那时的烤乳猪工艺程序太烦琐,《周礼》中记有炮豚一菜,即烤乳猪,其制作方法如下: 取小猪一头(小母羊如法烹制),宰杀、破腹,清去内脏。腹内填满枣子,编草帘子包裹好小猪,草帘外面涂上粘堇泥,包严实,上火烧烤。把堇泥 Roasted suckling pigs have a long history of food in China, as of late in the Zhou Dynasty has this dish. However, when roasted suckling pig process is too cumbersome, “Zhou Li” recorded in a dolphin dish, roasted suckling pig, its production methods are as follows: Take piglet (ewe lawless cooking), slaughtered, broken Abdomen, clear to the internal organs. Abdomen filled dates, straw curtain wrapped piglets, straw curtain painted sticky Vines, package is strict, lit barbecue. Put the clay