To accommodate the filming by the magazine "Food and Beauty".

Huang Tao even specially changed into a new chef's outfit and tidied up his hair.

He also planned to put a new dish on the agenda!

Seeing Huang Tao dressed in his chef's outfit and coming out of the temporary rest room, Lin Manli smiled and asked, "Boss Huang, what dish do you plan to make first?"

Huang Tao had been struggling with whether to introduce the Yellow Croaker Noodles first at noon or the Dongpo Pork.

If both are introduced,

it's not impossible.

It's just...

Everyone has been busy with the food festival these past two days and hasn't had a good rest.

If two new dishes are introduced at once, the workload would be a bit much.

He was worried the team wouldn't be able to handle it, so he didn't rush to launch both new dishes at once.

He planned to introduce the Dongpo Pork first.

Mainly because this dish is more famous and more suitable for a food magazine.

He smiled slightly and informed Lin Manli of the dish:

"Dongpo Pork!"

Lin Manli was naturally not unfamiliar with the dish Dongpo Pork.

Legend has it that Dongpo Pork was developed by Su Dongpo, and its taste is incredibly delicious.

Also known as Rolled Pork or Dongpo Braised Pork, it is a traditional specialty dish in Meishan and Jiangnan regions.

This dish is found in Zhejiang Cuisine, Sichuan Cuisine, Hubei Cuisine, among others, with varying cooking methods.

Legend has it that when Su Dongpo was an official, the area he was in was Hangzhou. A flood disaster occurred at the time, and Su Dongpo's governance not only helped the people successfully fight the flood but also preserved West Lake from destruction.

To thank Su Dongpo, the people gifted him various items.

This included pork.

Seeing the people bringing pork, Su Dongpo ordered his servants to cut the pork into cubes, add appropriate seasoning and liquor, creating a unique food which he then distributed to the people who participated in flood defense.

Thus, this dish was named Dongpo Pork.

The soul of making Dongpo Pork is the rice wine; only by adding an appropriate amount of rice wine can the taste of Dongpo Pork be more delicious.

The finished dish is neatly arranged in mahjong-sized cubes, with a glossy, garnet-like appearance.

And the Dongpo Pork that Huang Tao was going to make was naturally the Dongpo Pork from Zhejiang Cuisine.

Having heard that his West Lake Vinegar Fish was delicious, Lin Manli was eager to taste the Dongpo Pork made by Huang Tao.

To avoid delaying Huang Tao's work, Lin Manli and the new host Mei had to stay outside the kitchen, watching Huang Tao cook through the transparent glass.

Liu carried the camera and followed Huang Tao into the kitchen to film.

The camera began to work.

Huang Tao took out the pork belly that Xu Hao had soaked in water in advance.

He placed the pork belly upside down on the cutting board and scraped the pork skin a few times with a knife.

This helps remove any dirt from the pores of the pork skin.

"Boss Huang, there's so much talent here!"

After scraping,

he washed the pork belly in clean water once.

Next, he put the pork belly back on the cutting board and started to trim it.

This trimming wasn't simply cutting the pork belly into chunks with a knife but rather refining the lean meat.

To make the Dongpo Pork look appealing, the pork belly must be trimmed.

The thickness of the pork belly should be consistent.

This way, when plated, it will look more beautiful.

He placed the pork belly skin-side down on the cutting board.

Picking up the Divine Level Chef's Knife, he swiftly and skillfully trimmed the excess lean meat.

Once finished trimming,

he swiftly cut the pork belly into cubes, each with a side length of four centimeters.

Wow~

The speed of his knife...

indeed startled Lin Manli and others present.

Everyone watched with wide eyes, almost dropping their jaws to the ground.

Liu was so shocked that his hand trembled slightly, luckily holding the camera tightly, otherwise, it might have fallen to the ground.

Fortunately, only the footage shook slightly.

"The boss's knife is amazing, just a few swipes and the meat is cut into pieces, and the knife skills are incredible! Editor-in-chief, look, the pieces are very consistent in size, almost identical!"

"Indeed, very fast, almost too fast for my eyes to keep up with."

In Mei's eyes, Huang Tao at this moment was incredibly impressive!

Lin Manli's admiration also increased.

Huang Tao added half a pot of clean water, green onion segments, ginger slices, and cooking wine to a large pot.

He placed the cut and washed meat pieces into the pot.

He turned on high heat, and after it boiled,

he skimmed off the foam with a spoon.

Using a slotted spoon, he carefully removed the meat pieces from the pot.

No need to turn off the heat while scooping out the meat, keeping the soup boiling.

The benefit of this is that any dirt that emerges won't stick back to the meat pieces.

After fishing out all the meat pieces,

He took the large clay pot handed over by Xu Hao.

Started making Dongpo Pork.

He neatly arranged the onion segments cut by Xu Hao at the bottom of the clay pot, then evenly placed ginger slices above the onion.

After completing this step, he added the boiled meat pieces, skin-side down, piece by piece into the pot.

"Boss Huang, why don't you tie the Dongpo Pork with string like other chefs do? Can you manage without it?" Liu asked, puzzled.

He smiled and said, "No problem, as long as the heat is controlled well, there's no need to tie it."

Got it!

It's only those unsure about heat control or lacking confidence in their cooking skills who tie the meat to prevent it from falling apart.

True culinary masters don't worry about this.

Liu finally understood why their editor-in-chief personally invited Huang Tao.

It's because he has genuine skills!

Huang Tao began adding seasonings to the clay pot.

Light soy sauce, dark soy sauce, rock sugar, and rice wine were added one by one.

He stopped when the rice wine and meat were at the same level.

He covered the clay pot, turned on high heat until it boiled, then reduced to low heat, keeping it simmering.

This method results in tender, soft, and delicious meat.

Watching Huang Tao add the seasonings, Lin Manli noted that aside from some light soy sauce, dark soy sauce, and rock sugar, the rest was just rice wine standing in for water.

The selection of seasonings was quite simple.

But she knew the higher the culinary skill, the more one strives for simplification.

No use of spices or flavor-enhancing seasonings like oyster sauce.

Because anything added affects the natural flavor of the pork belly itself.

And this simplest of seasonings can fully bring out the aroma of the pork belly.

That's the allure of cooking!

Of course, this also truly tests the chef's skill.

"Boss Huang, can I shoot a few close-ups of the simmering on low heat?" Liu respectfully asked.

"Sure!"

Huang Tao nodded and moved aside to give Liu space to film.

Liu positioned himself with the camera in front of the stove, filming a few close-ups of the simmering on low heat.

Huang Tao lifted the lid to let him shoot the meat inside the pot.

This considerate gesture made Liu think Huang Tao was very nice, full of charisma.

With that, the shooting of Dongpo Pork came to an end.

To continue shooting, they would have to wait another two hours until the clay pot was done.

During the simmering process, Huang Tao started preparing other dishes to ensure the lunch supply wouldn't be delayed.

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