Guangzhou Roasted Suckling Pig, Roasted Goose and Char Siu!

Guangzhou Roasted Suckling Pig, Roasted Goose and Char Siu!
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How To Cook Lunch For 800 People in Guangzhou, China →

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About This Episode:
This is my first video in a six video series featuring the amazing food of Guangzhou, China. The outstanding yum yums here completely blew away my preconceived notions of Chinese food in general. Join me as I tour the awesome, yummy and sometimes weird of Guangzhou, Chinese cuisine.

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If you see any factual food errors in my video, please feel free to politely let me know in the comments.

I’m a huge fan of trying different, interesting and strange foods in each country. My show is from a Western point of view, but more importantly MY point of view, but is not meant to offend any person or culture.


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  1. iv had duck a couple times. one time though it was rare and i didnt like it. it kinda felt like i just bit into a hunk of fat that kinda flexs back… not getting it like that ever again lol.

  2. Using steel wool for pigskin is so under-rated. As long as you get the large stuff, it's very safe. It basically makes a lot of small abrasions and cuts for the marinade to seep into, and more surface area for moisture to evaporate. Both of these things combine to make the pig skin extra flavourful and extra crispy

  3. Oddly we in America eat baby deer and calfs all the time but when it comes to ant animal even like this pork as long as the animal is bigger than us then westerners don’t find it weird but if it is smaller we all get too attached to the cuteness

  4. Hi the pig meat is not good for health for this thing people attack by cancer ok so I hope you shouldnot eat this for your health ok I am your good follower from Bangladesh

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