Cantonese roast meat is a famous dish of Han nationality in Guangdong province, including roast goose, squab, suckling pig, barbecued pork and some braised dishes. In fact, roasted meat can be divided into "burning" and "wax", but now people always call "roasted meat" together and don't care much about the types. Barbecue generally refers to barbecue, pickling and waxing meat food. Cantonese roasted meat has a long history, beautiful appearance and unique flavor. It is said that Kyoto bacon was the main food before the Tang Dynasty. Created local bacon. During the Tang and Song Dynasties, Arabs and Indians introduced enema food to Guangzhou, and Guangzhou chefs further integrated the enema production method with the local method of curing meat, creating a "combination of Chinese and foreign" Cantonese bacon, which is famous at home and abroad. The famous store producing roast flavor had holes in the late Qing Dynasty, and its crispy roast suckling pig was famous in Guangzhou at that time. During the Republic of China, the famous bacon manufacturers were Huangdi, Bainian and Cangzhou. These famous shops have been preserved to this day.