For Chinese Wedding, it is very common to see Roasted Pig being used to welcome the bride to the groom’s family and also the return of the bride to her family.  These traditions started long before the Tang Dynasty and are still being observed now.

For Cantonese traditions, it is commonly known for the Bride to return to her family home after the third day of the wedding.  A whole Roasted Pig is presented to the Bride’s family by the Groom,  who customarily will keep the pig’s body and return the pig’s head and legs, along with other gifts to the Groom.

For Hokkien traditions, the Bride’s mother will be presented a Pig Trotter by the Groom as a sign of  gratitude for her caretaking of the Bride.

In today’s Singapore Chinese wedding customs, to simplify the traditional customs and save time for the wedding couples, a whole Roasted Pig is presented to the Bride’s family on the day of the wedding as gratitude for the caretaking of the Bride.  The Bride family will customarily keep the pig’s body and return the pig’s head and legs, along with other gifts (wrap in red paper) to the Groom.

华人的婚礼习俗上，烧猪被用来迎新娘到新郎家，和送新娘回娘家是很普遍的事。这习俗从唐朝年代就已经开始流传了。

在广东华人习俗里，新娘婚礼后的第三天应该回她的娘家。在回程里，新郎会带整只烧猪和新娘回娘家。女方家长会收烧猪的身体，而烧猪的头，手和脚将会和其他的礼物赠送回给新郎。

对于福建人的习俗里，新娘的母亲会收到一个猪蹄，作为新郎感谢新娘母亲对新娘的照顾和养育。

在今天新加坡华人婚礼习俗上，为了简化和节省时间，婚礼当天，新郎将会带一只烧猪提交给新娘的家人作为感谢新娘的父母对新娘的照料。新娘的家人会收烧猪的身体，而烧猪的头，手和脚，连同其他礼物（裹在红纸里）将会赠送回给新郎。