Generally refers to barbecue meat, stewed stains, wax system of meat. Is a kind of color, flavor and taste traditional dishes Han, are of Cantonese. It includes roast goose, pigeon, suckling pig, pork dishes and some brine. In fact, meat is divided into "burn" and two kinds of "Prince," but now people always will "roast" together called, are not the kind of care. Meat is usually first with secret sauce marinated for some time and then into the oven roasted, roast, crispy suckling pig, fat, taste slightly sweet Cantonese favorite.
      "Burn" including goose, pigeon, suckling pig, pork dishes and some brine. Usually first with secret sauce marinated for some time and then into the oven roasted, roast suckling pig crispy, plump, slightly sweet taste. Brine relatively light dishes, Marinated Goose (wing), brine duck kidney.
"December" flavor varieties were: sausage, bacon, jerky, Maggi chicken pie, egg yolk Phoenix lights, seal meat sauce, dry meat, money, tablets, December pig heart, pig Li wax, soy duck, pigeon wax, wax chicken, suckling pig wax, wax willow and other fish.
        Cantonese-style roast historic, beautiful appearance and unique flavor. Tang previously rumored, will be in Kyoto sausages basis. Created the sausages with local characteristics. Tang and Song dynasties, Arabs, Indians turn enema food introduced in Guangzhou, Guangzhou chefs further pickled sausage meat production methods and local methods of integration, the creation of a "combination of Chinese and foreign," the Cantonese-style sausages, famous at home and abroad . The production of well-known manufacturers siu mei shop, when the late Qing Wang credited with holes, its crispy roast suckling pig was already famous in Guangzhou; well-known manufacturers in the production of sausages Republic when there emperor Huang, eight hundred overload, Cangzhou, etc., which several brand names shop has been preserved to this day.