Chapter 206 Roast Suckling Pig

It was past dinner time, and there were few guests in the hall, so the chefs took the opportunity to take a break.

That's how restaurants are. When they are busy, you are so busy that you wish you had three heads and six arms. When they are slow, you are so idle that you are bored.

The chefs were resting, but when they saw Chef Jidi suddenly appear, they immediately perked up.

It’s just that Jidi’s expression at this moment seemed a little strange, as if he didn’t want anyone to approach him, which made people feel a little uneasy.

Although Master Jidi was originally very serious and seemed difficult to get close to, he had never been as arrogant as he was now, as if he treated them all as invisible people.

The chefs carefully made way for him and walked around him, not even having the courage to talk to him.

At this time, Xu Qing and Master Luo Tian followed closely. When the chefs saw them coming, they relaxed and gathered around and asked in a low voice.

"Master Jidi, what happened?"

"Did someone make him mad?"

"Merry is being naughty again?"

Meili, who was passing by, widened her eyes when she heard this. This is slander! What does "again" mean? When has she ever been naughty?

Seeing the worried expressions on everyone's faces, Master Luo Tian said, "Don't worry, it's not a bad thing, it's a good thing."

"Good thing?"

Now everyone became even more curious.

Master Luo Tian said: "Don't disturb him, don't make any noise, just watch quietly."

After hearing what Master Luo Tian said, everyone had no choice but to shut up and watch quietly.

Mei Li came close to Xu Qing and asked in a low voice: "Brother Xu Qing, is my father okay?"

Seeing her father's abnormal condition, Mary felt panicked.

Although what Master Luo Tian said was a good thing, Meili still trusted Xu Qing's judgment more than this lazy old man who was good at eating and doing nothing.

Xu Qing comforted him, "Don't worry, it's not a bad thing, it's a good thing."

He simply repeated what Master Luo Tian said.

After hearing what Xu Qing said, Meili finally felt relieved.

Master Luo Tian, ​​who was standing by, was so angry that he blew his beard and glared.

It was clearly the same words, and he said it first, so why did he believe Xu Qing and not him?
Master Luo Tian's resentful gaze shifted between Xu Qing and Mei Li.

Xu Qing just pretended not to see it.

Meili glared back provocatively, successfully suppressing Master Luo Tian's arrogance, and the resentment that had just built up in him instantly deflated like a punctured ball.

A man of his age shouldn't argue with a child.

Master Luo Tian comforted himself.

Jidi was running around in front of the stove as if no one was around, organizing the ingredients and seasonings. Various seasonings were flying in his hands. His moves were as fast as lightning, almost leaving afterimages. In the blink of an eye, he changed more than ten kinds of seasonings in his hands, and the whole table was filled with small wooden jars of seasonings.

Everyone gradually stepped back, leaving him enough space to move around.

Xu Qing was a little confused at first, until he saw Master Jidi taking out the freshly slaughtered suckling pig, then he realized what he was going to do.

“Roast suckling pig?”

Xu Qing whispered. Meili said excitedly, "Father's specialty is roast suckling pig!"

Master Luo Tian said: "It is indeed a good choice to use the dishes that you are best at as a stepping stone to express your feelings."

Roast suckling pig is a famous Cantonese dish with a long history. It is said that its cooking method was first recorded in the Western Zhou Dynasty. Later, the cooking method of roast suckling pig was improved by Cantonese chefs and became a classic dish.

In order to make the roast suckling pig taste delicious, the first thing to do is to choose the ingredients.

It is necessary to select a specific breed, with thin skin, tender meat, and delicious meat. And because it is a suckling pig, it is also required that the suckling pig meat should not have a milky smell.

Moreover, the size of the suckling pig should be appropriate, requiring it to be around 8 pounds, and it is best to choose a three-week-old piglet.

Only top restaurants like Yangquan Restaurant can easily produce ingredients with such stringent requirements.

The second is the sauce that is applied. The sauce determines the taste of the suckling pig. This is the chef’s personal secret recipe. Depending on the different cooking methods, the selection and proportion of seasonings will also be different.

Xu Qing roughly counted the sauces that Chef Jidi used at the moment and there were more than thirty kinds.

It is a real test of the chef's skills to perfectly combine more than 30 kinds of seasonings.

The last thing is the heat.

The temperature is the basis and the root of cooking. Any dish that uses fire cannot get past the temperature.

The size of the fire and the cooking time vary depending on the ingredients and cooking methods. Even when making the same dish, the fire size needs to be adjusted frequently.

What is needed for roasting suckling pig is stability. The stability of the fire and the uniformity of roasting will affect the final taste of the roasted suckling pig.

Since the roast suckling pig needs to be roasted for more than two hours, the stability of the fire is very important. Therefore, the roast suckling pig is not made with hot firewood, but charcoal fire. The temperature of charcoal fire is very stable, unlike firewood, which needs to be constantly added to adjust.

At the same time, the charcoal fire can bring a unique smoky aroma to the roasted suckling pig, adding a different flavor to the roasted suckling pig.

During the roasting process, the suckling pig needs to be turned over constantly to ensure that it is evenly heated, and ultimately achieve a crispy, tender and fragrant taste on the inside.

Continuously flipping the food over and over for more than two hours next to a high-temperature stove is a huge test of the chef's skills and physical strength.

The roasted suckling pig has a crispy and bright red skin on the outside, and the meat inside is as white as snow. It tastes as smooth as cream and melts in the mouth. It is so fragrant that you can even chew your tongue and swallow it.

Except for Xu Qing, everyone in Yangquan Restaurant had seen Jidi’s roast suckling pig, and at this moment they were all drooling and staring at it without blinking, their expectations rising as time went by.

Xu Qing knew Jidi's cooking skills and had no doubts about the taste of this dish.

The only question is the intention.

Whether this dish can show the thoughtfulness of the guests is the focus of Xu Qing and Master Luo Tian.

As time passed, the heat from the charcoal fire slowly penetrated into every inch of the suckling pig's skin. Clear, water-like fat continued to drip from the epidermis, falling on the charcoal fire with a "sizzle" sound. It was instantly evaporated by the blazing flames, turning into an enticing aroma that rose up and diffused in the air.

The aroma in the air gradually becomes stronger. It has a wonderful smoky flavor and carries a simple and wild atmosphere, making people feel as if they are in the mountains.

The fat of the roasted suckling pig is rich and fragrant, and the wonderful burnt aroma permeates the mellow aroma of the fat. You can almost feel the crispy texture of the skin when you take a bite of it.

The meat inside the suckling pig exudes a light sweetness and milky aroma, which is the natural freshness and sweetness of the suckling pig, pure and charming.

These wonderful aromas are mixed with the fragrance of spices. The complex seasonings create a charming aroma at this moment, adding a bit of complexity and mystery to the pure sweetness of the suckling pig, making its sweetness more substantial and layered.

Just take a sniff, and the wonderful taste will spread between the mouth and nose, transforming into countless wonderful tastes, each of which deeply teases the taste buds, makes the mouth and tongue continuously secrete saliva, and makes the teeth slightly tighten and sour, preparing and waiting for the wonderful moment of chewing.

This wonderful fragrance accumulates over time, gradually climbing to its highest point.

Just when everyone was driven crazy by the aroma and were about to be unable to endure it any longer, Jidi finally took the roasted suckling pig off the charcoal fire, cut it into small pieces with a knife, put them on a plate, and served it to everyone.

(End of this chapter)