Huangjia Roast Pork 黄家烤肉
Huangjia Roast Pork is featured among the local specialties of Shandong.
Image notes
Resized for the web; the photo itself has not been edited.
Huangjia Roast Pork (黄家烤肉) is a whole-pig roast from Zhangqiu (章丘), Jinan (济南), with golden, crisp skin and tender meat. More than thirty spices and aromatic ingredients are ground together and rubbed into cuts in the pork.
How it is made
The seasoning includes star anise, fennel, cloves, Sichuan pepper, cassia and sharen (砂仁). The pig is boned, scored, seasoned and supported before being suspended inside an earthen oven. Shun Net describes a pig of about two hundred jin roasting for roughly an hour in an oven about three metres square.
Once the pig comes out, the blackened surface is scraped clean and the meat cut into thin slices. Judging the fire depends on the maker’s experience.
How it is eaten
The slices can be eaten on their own or cooked together with cabbage and tofu. Other documented combinations put the roast inside huoshao flatbread (火烧), roll it in thin pancakes, or pair it with Zhangqiu scallions and sweet sauce.
Where it comes from
Shun Net cites the Zhangqiu County Gazetteer for the Huang family’s creation of the roast in the late Ming or early Qing.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-26. Recipes and servings vary between kitchens.