It was 3 p.m. on Sunday.

The lucky guests in the Rainbow Group arrived at Grandpa Yu's home in Ziyuan Yufu according to the address provided by Boss Qin.

Although Grandpa Yu is mischievous, he is still a very loyal person.

I saw Qin Yi asking around on her WeChat Moments about where to rent a venue for Sunday's roast suckling pig event.

He immediately called Qin Yi and asked her to come to his yard to hold the event.

At the same time, Mo Baiwei warmly invited Qin Yi to participate in activities at the Mo Family Manor.

However, Qin Yi thought that since everyone lived in the city, it would be more convenient to come to Ziyuan Yufu, so she decided to use Grandpa Yu's house as the location.

The housekeeper and aunties at Grandpa Yu's house also prepared a long table in the yard.

It can comfortably seat twenty people.

Grandpa Yu, Mo Baiwei, Mrs. Li and her two children sat on one side, opposite Wu Gaojie and six college students from dormitory 406 of Nan University.

This morning, the system placed a large, cylindrical hanging furnace inside the carriage.

It's just the right size to fit five small suckling pigs.

The roast suckling pig uses a near-lamb breed, with a black back, white belly, and a white inverted triangle on its forehead.

This type of piglet has tender meat, a straight back, and plenty of lean meat. It also has a small head, thin skin, and small bones, making it a high-quality product for roast suckling pig.

Moreover, the feeding method for these piglets is very strict.

Similar to the raising of free-range chickens.

When the piglets are about a month old, the sow should take them to the wild to eat grass and play, so that they have a wild flavor and the meat will taste better.

It is said that a company once raised piglets in a pen-raising manner, resulting in suckling pig meat that was not firm and the skin was not crispy, ultimately causing the skin to crack and fail when grilling.

Piglets are generally ready for market in about 45 days.

Before baking, it weighs about 10-13 jin (5-6.5 catties), and after baking, it shrinks to about 7-8 jin (3-4 catties).

Qin Yi took out five marinated roast suckling pigs from the refrigerator in the carriage, hung them up for a while to let the blood drip out and remove the fishy smell.

Then spread the secret roasted pork sauce that I made this morning inside the suckling pig.

Give it a gentle massage with your hands, massaging it in evenly, and then continue marinating for five minutes to enhance the flavor of the pork sauce.

Next, hang them on the horizontal bar to give the piglets a nice look.

First, thread a thin wire through the pig's two hind legs and tie an 8-shaped knot to set its shape.

Then tie the pig's hind legs tightly, leaving a two-finger-width gap between the two legs.

This allows the piglet's two hind legs to stay in place and curl up together.

A wire is also threaded through the middle of the piglet's abdomen, leaving a gap about four fingers wide.

The wider the pig's front legs are, the cuter they will be. After securing them in place with wire, spread the legs outwards.

Then scald the skin with boiling water.

Boil water and pour it over the pig, starting from the hook on its back.

Take a spoonful from each side, then rinse with cold water to cool it down.

Next, brush on the crispy skin glaze for the suckling pig.

The crispiness of the skin of the final suckling pig depends on this step.

Qin Yi was used after being soaked in maltose, honey, white vinegar, red vinegar, rice wine, and rose liqueur.

The crispy skin glaze needs to be applied three times, and each time it needs to be dried before applying the next one.

The more evenly you brush the batter, the more beautiful the color and the better the taste after baking.

Once the oven reaches 300°C, the piglets can be lowered into the oven.

Heat the pig's back over a fire to dry out the moisture; this step takes about 25 minutes.

Once the piglets' bottoms are colored and their front legs are bent, they can be taken out and prepared for degassing and baking.

First, use scissors to cut a strip every three or four sections along the ribs inside the pig. This will prevent the piglet's skin from blistering when baked at high temperatures.

Then, use a blowtorch to completely burn the pig's skin until it is smooth, giving it the characteristics of a smooth-skinned pig.

Then wrap the pig's tail with a damp paper towel, and then wrap it with a layer of aluminum foil to prevent the tail from burning.

Finally, there's the baking step.

Keep the temperature of the charcoal stove at around 250°C.

Roast the suckling pig for eight minutes each at the front and back, and six minutes each on the sides.

Qin Yi held a long wooden pole with a small hook at the end covered by stainless steel. She could stand outside the oven and reach in to adjust the angle and position of each suckling pig for roasting.

At the very center of the circular bottom of the hanging oven is a basin of hot charcoal. There is a groove around the outer diameter of the circular bottom to catch the honey and oil that drips continuously from the roasted suckling pig.

More than 30 minutes later.

Five golden, glistening roast suckling pigs were served on the long table.

A plate was placed in front of each of the five lucky customers.

Looking sadly at the little suckling pig on the table, Li Nansang said, "Oh, my little pig George, you look quite delicious."

Li Beiyang licked his lips, and the little boy shouted in a loud voice, "Sister! This isn't George at all! Look at its red color, this is a lovable, flower-attracting, monster-sorrowful swan!"

Li Nansang: "Ah! Wouldn't it be bad if we ate it? He's our hero!"

Li Beiyang: "Then why not just think of it as Peppa Pig? Peppa Pig wears a red dress too!"

Li Nansang was about to break down: "Ahhh! No! Peppa Pig is so cute! You can't eat Peppa Pig!"

Mrs. Li rolled her eyes as she sat on the stool. "You two little devils, if either of you says another word, you won't get a single bite of roast suckling pig."

Immediately, the two children sat up straight and remained quiet, behaving very well.

Yang Zhou and Lu Ziyi looked at the two little babies across from them and thought they were especially cute.

"Haha, even kids can say one thing and mean another now? This roast suckling pig looks so delicious! Where's Mr. Qin? When can we start eating? I'm not responsible if my drool floods this table later."

Qin Yi washed her face in the carriage, slightly reducing the smell of wood smoke she was carrying.

Then he took a round porcelain plate from the cupboard and brought it to the diners.

"Welcome everyone to the Rainbow Group's blind box appreciation event today."

"What's laid out in front of you is Lin Gao's specialty—crispy roast suckling pig."

"Roast suckling pig was already listed as one of the 'Eight Delicacies' during the Western Zhou Dynasty."

"It is recorded in both 'Qiming Yaoshu' and 'Suiyuan Shidan'."

“In modern times, a traditional type of roast suckling pig with smooth skin has become popular. Its characteristic is that it focuses on the appearance of the red skin, but it lacks a crispy texture. Although it is very fragrant, it is easy to prick your mouth.”

"With the improvement of the new formula over the years, the taste has been further enhanced."

"Lingao roast suckling pig uses the local high-quality pig breed and a new roasting method. During the roasting process, maltose is used to play a role in the caramelization and coloring of the pig through the Maillard reaction."

"Its recipe contains white vinegar, which acts as a crispy crust, and is further enhanced by high-proof liquor to make it crumbly."

"Therefore, the roast suckling pig, with its golden and crispy skin and the excellent local meat, has become a famous delicacy."