Chapter 1519 - 587: Dundun: It’s Okay, I’ll Use My Claws! Qiankun Roasted Pig Blessed by Luck!

Chapter 1519: Chapter 587: Dundun: It’s Okay, I’ll Use My Claws! Qiankun Roasted Pig Blessed by Luck!

But most likely, it’s not going to hunt seriously. After all, it hasn’t grown up in a hunting environment, and the current hunting instincts are just playful reactions; it won’t really attack.

A helper from Building Six nearby laughed and said:

"I heard that in Guangdong, they have Dragon Tiger Battle, which is cat stewed with snake meat. I wonder if that’s true or false."

"False!"

Guo Weidong glanced at him:

"Even if outsiders spread such things, as a chef, you should at least know the basics, right? The dish Dragon Tiger Battle doesn’t use cat; it’s made with civet cats. Ever since civet cats were banned from hunting, this dish disappeared."

With the implementation of wildlife protection laws, there are fewer rare dishes everywhere, especially in the Northeast and Cantonese cuisine.

In the past, a trip to the old forests of the Northeast with a hunting rifle would yield top-grade ingredients.

Nowadays, what you can find in the old forests is mostly inedible, and rifles have long been banned.

Although the Guangdong region isn’t as wild, their food choices are more diverse, basically, they can make dishes or soups out of anything they come across—practically nothing is off limits.

Lin Xu curiously asked:

"What’s the difference between a civet cat and a regular cat?"

Qiu Zhenhua chuckled:

"The meat is different. Civet cat meat is tender and has a fruity fragrance. Cat meat is gamey, with more fat... If there were an animal that’s common, not endangered, and not dangerous, but essentially no one eats it, the only reason would be... it doesn’t taste good."

This is good; it prevents the precious son from being stolen and stewed... Lin Xu breathed a sigh of relief, but then felt he had worried unnecessarily.

With Dundun’s Luck Value, it wouldn’t be easy for anyone to steal him away.

After nearly half an hour of roasting, when there’s no white smoke coming out of the grill, it means it’s almost done.

Turning off the grill and opening the lid, an enticing aroma wafts out from inside.

Carefully pulling out the roasting rack, everyone saw that the previously pale white piglet has now turned golden red, and its skin has transformed into a very crispy-looking honeycombed surface.

The pig’s entire body didn’t have any skin breaks, even the pork stomach on the side of the grill was covered in a honeycomb pattern. Clearly, the grill had roasted the entire pig.

Dai Jianli used a cabbage leaf as a mat and pulled the air duct out of the mouth, taking a whiff of the aroma from the other end, he said somewhat enchanted:

"Damn, this aroma is no less than Buddha Jumps Wall."

Buddha Jumps Wall is made by simmering all the ingredients in stock over low heat, resulting in an intensely fragrant aroma, thick soup, a rarity in terms of delicious taste.

Unexpectedly, stuffing ingredients into a pork stomach can achieve a similar effect.

Guo Weidong and Qiu Zhenhua carefully lifted the golden-red roasted fragrant pig out and placed it on a gigantic tray, with its belly facing up.

"Shall we start?"

"Let’s start!"

With a kitchen knife in hand, Qiu Zhenhua sliced down along the pig’s neck.

Each slice produced a crisp "crack" sound from the pigskin.

The sound was pleasing to the ear, making Lin Xu, who wasn’t initially hungry, feel a bit tempted.

He thought for a moment, then sent a message to Shen Jiayue via his phone:

"Are you guys done over there?"

"Dundun just went to sleep, and Master Deng is carving in the studio by himself."

Lin Xu sent over a photo of the roasted pig:

"The Fishing Platform made a roast pig. If you’re free, bring Dundun over to eat, and while you’re at it, invite Master Deng, let him come and taste it too."

"There are so many people at the Fishing Platform, Master Deng might not agree, but I’ll ask, we’ll bring Dundun over to the Fishing Platform to find you guys soon. At which building is it made?"

"Building Six, with Chef Qiu!"

Qiu Zhenhua gradually sliced open the pork stomach, and the aroma of the ingredients within slowly spread out. Once the entire stomach was fully opened, the contents inside revealed their true appearance.

Lin Xu put down his phone and saw his senior skillfully pull out a goose foot from inside.

The goose foot had previously been simmered in stock, then reheated inside the pork stomach. Xie Baomin tasted it and said:

"Not bad, the goose foot absorbed the pig meat’s fragrance, making it even tastier and more smooth. Using a pork stomach as a container is indeed much better than an iron pot."

Yuan Debiao picked up a piece of skin-on pork and took a bite.

The crisp "crunch crunch" sound could easily be mistaken for someone eating crispy rice.

"It tastes good, the marination is thorough, the sugar content is sufficiently high, offering a strong aftertaste. People who enjoy sweet flavors would undoubtedly find this dish delightful."

Dai Jianli used a small knife to slice a piece off the pork belly and handed it to Lin Xu, then proceeded to remove the entire front leg, rolling over to gnaw on the pork joint before Qiu Zhenhua could protest.

"At least let me empty the stuffing inside first..."

Qiu Zhenhua muttered, and together with Guo Weidong, lifted the roasted fragrant pig, pouring all the exquisite stuffing inside into a tray.

As for the fragrant pig, it was left to the helpers nearby to chop it into small, crispy-skinned meat pieces, which would later be evenly arranged around the tray.

Soon, with premium ingredients like fish maw, fish fin, sea cucumber, dried abalone, dried shrimp, tendon, goose feet, and Yulan slices in the center, surrounded by crispy pork, the Qiankun Roasted Pig was officially completed.

The presentation, flavor, and color of the dish were flawless.

Especially the stuffing inside, enhanced with coloring agents like caramel and fermented tofu, looking rosy and appetizing, while the surrounding had a paler pigskin; the whole dish resembled a giant bouquet.

The group carried it into a private room, added a few side dishes, and began eating lunch.