where does the roast suckling pig come from?

Once I read an article about a Chinese journalist's travel&eat experience in Spain, and she mentioned about the dispute about who invented the roast suckling pig, Spanish or Chinese. Well, for me, who invented is not the point, but the similarities & differences in eating between Spain and China makes me to think: how come we have so much food cooked the same or similar way, while the two countries are so far away. Is it Marco Polo again who learned something in China and took them back to Spain or the other way around?

1. In China, roast suckling pig came from Cantonese region more than 3000 years ago , which is normally prepared for celebration or sacrifice, such as opening of new business, important holidays, sacrifice for ancestor. I only tried it in my city, and I guess it's not that original, however, the way to prepare, marinate and serve the piglet is different from in Spain. For example, in Canton, the cook takes the whole skin out from piglet after roasting, and cut the skin into small cubes and then put them back on the top of the piglet. The piglet will be served with green onion, sugar, sweet soybean paste, as people find it's quite heavy to eat the piglet alone.

In Segovia, the piglet is brought directly to the table after roasting, and the waiter will cut it into several pieces on site and serve the customer. The normal portion for one person is 1/4 of the piglet, and as far as I see, it's totally no problem for the locals there. If I eat that, no food for me in the following two days.

2. Churros-油条(you tiao): I found Churros when I grabbed breakfast in a bar near my hostel in Madrid. The old man was making fresh Churros at the end of the bar, the dough went through a machine and became a certain shape and length. I was wondering if it's you tiao-a typical Chinese breakfast food, goes with soya milk- till I tried one. Yes, it's 100% you tiao, however, soon I found Spanish eat it with chocolate milk or coffee. I tried Churros with both later in Sevilla, however, I still prefer our version, with soya milk. Then who invent Churros/you tiao first? It's said Spanish learned from Portuguese, which learned from Chinese. Again, it doesn't matter who invented it, but it's great to eat something tastes like home when you are very far away from home.

More similar food: tail of ox, fried pig fat, ham, wild bird/chicken... maybe that's why there are some many Chinese in Spain...