"Brother, you can try a taste, but you really can't take half of it from me all at once."
A roast suckling pig isn't very big; he might not be able to finish it by himself, but half a pig certainly wouldn't be enough.
I can't imagine how delicious this freshly roasted suckling pig would be when he ate it.
After the old customer finished speaking, he hurriedly picked up his chopsticks, grabbed a piece of pork skin, and put it in his mouth.
"Ouch, it's so hot!"
With one bite, the pork skin, roasted to a rich, deep red color, bursts open in your mouth, releasing scalding hot oil.
The man endured the pain, his face contorted in agony as he hissed and groaned, while his mouth continued to chew exaggeratedly.
This sight, ironically, made the onlookers swallow hard.
The roasted pork skin was extremely crispy. For a moment, it felt even crispier than potato chips. The oil was very fragrant, and the rich, juicy flavor lingered in his mouth.
The texture doesn't feel like eating pork.
It completely lacks the fishy smell of common pork skin, leaving only the exquisite aroma and flavor that comes with being roasted to perfection.
After the initial crispiness and fragrance, there's a slightly sweet aftertaste; it's so delicious it leaves you speechless.
When you eat the pork underneath, it has a very tender texture. The fat is not greasy, and all the oil has been rendered out by grilling. The lean meat is not dry, and it is even tender and juicy. The flavor of the marinade has seeped into it, and every bit of pork is very fragrant.
The seasoning wasn't as greasy as the barbecue I'd had before; on the contrary, the meat flavor was stronger.
The purpose of the spices seems to be to better remove the fishy smell and bring out the natural aroma of the pork.
...
(Thanks to Brother Xi for the extra chapter as the second Douyin No. 1!)
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