Chapter 1517 - 586: Tips for Sugar-Coated Bald Flatbread! Want Your Qiankun Roasted Pig to Succeed? Pray to Dundun! [Extra 7]

Chapter 1517: Chapter 586: Tips for Sugar-Coated Bald Flatbread! Want Your Qiankun Roasted Pig to Succeed? Pray to Dundun! [Extra 7]

This morning we just met, and this Qiankun Roasted Pig is a rather niche dish. Liao Jinming even specifically went to the eighth building to notify us. Can I not come... Lin Xu said with a smile:

"I’ve been at the Fishing Platform all morning today... Is it okay if you don’t go to the Yanjing Hotel?"

"It’s fine, today is my day off anyway. I heard my master was making Qiankun Roasted Pig, so I came to help... In the afternoon, I’ll need to go to the company to shoot a video. Qiqi plans to make Yellow Steamed Buns."

Qiqi?

Once in love, even the way of addressing changes.

Lin Xu said with a smile:

"Make more, so that Director Zeng can bring some for us after work. Oh, tonight the restaurant is having dumplings. If you’re not busy, you should come and eat."

"Sure, I’ll come over with Qiqi at that time."

The two chatted casually for a while. He originally thought that Qiu Zhenhua and Guo Weidong were handling a suckling pig, so he didn’t pay much attention. But after studying it for a while, he realized it wasn’t a suckling pig but rather a fragrant pig, slightly larger than a suckling pig.

Though both fragrant pigs and suckling pigs are small pigs, they are entirely different.

A suckling pig is a young pig that can grow larger if kept fed, while a fragrant pig is a dwarf pig, never exceeding a hundred pounds even when grown.

Curiously, he asked:

"Isn’t this for roasted pig? Why switch to fragrant pig?"

Guo Weidong was busy stuffing prepared fillings into the pork stomach: slices of ham, abalone, sea cucumber, goose feet... various ingredients, as if making Buddha Jumps Wall with the pork stomach.

Unlike common opening methods, the pig was cut open from the back end, with the pork stomach intact. The whole pig looked like a sack.

Busy with stuffing, Guo Weidong said to Lin Xu:

"Guangdong’s roasted pig and burnt pig are two different dishes. Generally, roasted suckling pig has the exterior skin turn into a bright and glossy roast pig, while burnt pig has the skin roasted into a honeycomb pattern, extremely crispy."

Qiu Zhenhua, supporting the back-end opening of the pig, said as Guo Weidong was stuffing ingredients:

"Guangdong’s burnt pig is usually a large pig, but if a pig’s too big, it’s difficult to roast evenly, and the stomach skin may burst open. Ordinary suckling pig is too tender to hold the stuffing, so we plan to try using a mature fragrant pig... We may not be able to taste today’s roast pig, as it’s likely to burst open in the oven."

This is an experiment, and there’s no guarantee it will be successfully made.

But cooking always requires such attempts to go further.

If one strictly adheres to ancient methods, how many dishes would there be?

Guo Weidong and Qiu Zhenhua filled the pork stomach with all the ingredients, then used a roasted goose needle to stitch up the pig’s rear, like they were making roasted goose.

After stitching, the two were uneasy, so they reversed it and sewed it again.

Next, they took white vinegar and evenly spread it on the surface of the pork skin.

Qi Siming said to Lin Xu:

"The pork stomach has been marinated with seasoning and sugar, so if this succeeds, it will definitely be a dish that’s crispy on the outside and tender within."

Lin Xu also hopes it succeeds.

This not only can enrich the restaurant’s menu but can also explore the possibilities of more Qiankun-style dishes through this method.

The so-called Qiankun means "Universe within," generally involving stuffing other ingredients into the belly of the main ingredient, letting the aromas blend together.

In Zhou Xingchi’s famous film "God of Food," there was a Qiankun Roasted Goose, which added various ingredients to a traditional roasted goose, enhancing its unique flavor.

In fact, similar dishes existed in the past, like Eight Treasure Gourd Duck, a typical Qiankun-style dish.

Guo Weidong and Qiu Zhenhua applied crispy skin water on the pig skin surface, then placed the pig flat on a rack and dried the surface crispy skin water with a fan.

Normally, this step involves hanging the pig up, but now, with the pork stomach stuffed with ingredients, hanging it indiscriminately would pile the ingredients together, possibly bursting the pork stomach.

Once dried, the two lifted the pig and placed it in a flat-lying oven.

Covering the oven, Qiu Zhenhua bowed to the Southeast direction:

"God, please bless us and don’t let it burst open. This oven was newly bought, costing thousands. If it bursts, Director Liao would probably dock my salary completely."

If the fragrant pig bursts open in the oven, it would definitely muck up the entire oven, quite likely ruining it.

The cost of such experiments is too high, forcing Qiu Zhenhua to silently pray.

Lin Xu snickered inwardly; these prayers are mostly futile, as Heaven is too busy to consider this one pig.

Comparatively speaking, reality might be a better option.

He silently whispered in his heart:

"My dear child, if roast pig is being made here, please bless us and don’t let the pork stomach burst..."

They say prayers to Dundun are quite effective, though who knows about remote prayers.

In line with the principle of trying, regardless of success, Lin Xu attempted it anyway.

Not because of particular affection for the oven, mostly due to curiosity about this novel method, and a genuine desire to taste the outcome. Wondering what this roasted pig might be like.

At the same time, Dundun, currently modeling at Deng Lison’s residence, lit up, turning its head towards the direction of Fishing Platform, inadvertently yawning.

Deng Lison noticed immediately and felt sympathy:

"What’s wrong, darling? Feeling sleepy? Go to the sofa for a nap. I’ll fix these details, and we’ll continue later."

Dundun rubbed his head against him once, then jumped onto the sofa, basked under the sun, and truly fell asleep.

Fifteen minutes later, in the kitchen of Fishing Platform’s sixth building.

Guo Weidong looked at the oven in surprise and said:

"It actually seems okay. It hasn’t burst at all."

Qiu Zhenhua checked the time:

"It’s about time to take it out and loosen the meat skin. Loosening the meat skin is the real challenge."

For the roasted pig, it’s crucial to use a loosening skin needle to prick the entire pork skin, allowing subcutaneous fat to release, resulting in an extremely crispy pork skin, sometimes forming a honeycomb-like pattern.

But after loosening the skin, the strength of the pork skin decreases significantly, and when roasting a second time, the oven’s temperature must be increased, or the pork skin won’t be crispy.

Under such conditions, keeping the pork skin intact is truly challenging...

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