Roast Suckling Pig (Cuipi Ruzhu) 脆皮乳猪
Gongming Roasted Goose (Gongming Shao’e) 公明烧鹅
Salted Baked Chicken (Yan Ju Ji) 盐焗鸡 

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Roast Suckling Pig (Cuipi Ruzhu) 脆皮乳猪 
Roast suckling pig belongs to Cantonese cuisine and is very popular in Shenzhen. The chef prepares it by first skewering a small piglet, and then roasting it over an open fire. No two restaurants’ taste the same since each have developed their own seasoning recipe. Once cooked, the roasted piglet is cut into small rectangular pieces. Dining etiquette requires that you wait for the server to place a piece of crispy bacon or small piece of meat before you. It is usually served with a small plate of lace-like eggroll skins along with slivers of cucumber, and a dark barbecue sauce.

Gongming Roasted Goose (Gongming Shao’e) 公明烧鹅 
Roasted Goose in Gongming Town (Bao’an District) is known for its rich color and succulent taste. The crispy skin is bright gold on the outside, and the meat is very tender; a little fatty but not greasy.

Salted Baked Chicken (Yan Ju Ji) 盐焗鸡 
Salted baked chicken is one of the main Hakka dishes. Like other Hakka dishes, it is plain in appearance yet full of flavor, with crispy skin on the outside and tender juicy meat on the inside. Legend has it that a Hakka woman once prepared this dish for her invalid husband and shortly after eating it his health was restored.

Other treasures of Hakka cuisine, including Yong Tau Foo (stuffed tofu, or Niang Dou Fu in Chinese), stuffed eggplant (Niang Qie Zi) and stuffed Momordica (Niang Ku Gua), are all good compliments to the salted baked chicken. These dishes are widely known for their attractive colors and unique tastes.

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