Guangdong’s famed “glossy-skinned” roast suckling pig has been added to the province’s intangible cultural heritage list — and food lovers have reason to cheer. Traced back to the Qing dynasty (1644-1911 AD), this lustrous roast was once a court delicacy and remains a must at local weddings and festivals.

Guangzhou’s Shiqi Town is a well-known stronghold for the craft. Makers say the process starts with 50–60-day piglets, a careful spice rub (salt, 13-spice powder, cinnamon, star anise), and a glaze of maltose mixed with vinegar. The pigs are then air-dried to shed excess moisture.

Timing is everything: the hogs roast for about half an hour, with a final ten-minute blast of high heat to crisp the skin. The result is a gleaming, crackly crust and tender flesh — the very reason it’s called “glossy-skinned.”

Recognition as heritage won’t just preserve technique; it also honors a dish that ties food, ritual and history together in Guangdong’s kitchen culture.