"Starting from the head, we did a full roast pig head. As you can see by the four tusks, this was a four tusked boar, which has some of the best meat for ordinary beasts. Then we took the ribs and did our famous ribs, and the meat off the loin to do barbecue. I stewed the neck with apples, stir fried the pork belly with cabbage, and got these six massive pork steaks out of the ham."
Pausing for a moment to take a breath, Fatty Zhao continued, "We also did braised pork belly with some of the remaining belly, and stewed the feet. As for the remaining meat, it was simply roasted lightly until the fat started melting, and we have a collection of spices to dip them in. Then of course, we have a mellow and simple pork stew to cleanse the pallet using the bones and daikons."
