Four more suckling pig roasting technology reportedly more than 300 years of history, is four more village farmers handed down by ancestors, feed and breed suckling pig farming is very unique. Four more suckling pig is a color, flavor and taste of the Ming Yao, belongs to Shanghai cuisine, its crispy, tender, crisp bone after eating mouthful fragrance, oriental folk and festive activities organized to entertain guests indispensable characteristic dishes.

Went into eight District No. 16 East Road, Hong Kong"s Oriental Wong Kee Roast four more gourmet shop, they smell the fragrance bursts of roast suckling pig, the clerk was busy feeding have been slaughtered on a good little suckling pig, ready to bake with charcoal . On the food festival award-winning roast suckling pig from the owner Huang Qiwang hands. Huang Qiwang from four more town four more villages, began selling suckling pig from the grandfather"s generation, now has more than 30 years. He passed constantly trying to improve the formula, developed a unique skill roast suckling pig, much consumers. Currently the store daily sales of around 30 suckling pig, met holidays, sold more than 100. According to the owner introduced Huangqi Wang, Wong Kee roast suckling pig is quite particular about the choice of materials, to 6-8 kg of small suckling pig, suckling pig with us this small yellow note ingredients, baked suckling pig, crispy meat, eating fragrant mouthful, is not greasy, so by the majority of consumers.