"Your Senior Brother really is..."

Guo Weidong shook his head, feeling at a loss for words.

Ever since he'd known Xie Baomin, the guy had loved to snatch things and run. Thankfully, it was a time of peace. If it had been wartime, that damn rascal would definitely have been the first to become a bandit in the mountains.

Lin Xu was somewhat speechless and could only try desperately to make excuses for his Senior Brother:

"My Senior Brother is a rather... rather childlike person."

Guo Weidong nodded.

"Yes, like those bratty kids. The kind that needs to be hung from the rafters and whipped with a belt."

Lin Xu was speechless.

Chef Guo, your way of disciplining children seems a bit off, he thought.

But the image of his Senior Brother being strung up and whipped with a belt... Heh, that actually sounds quite satisfying!

"Let's not talk about your Senior Brother for now. Chef Lin, try this while it's hot. Roasted suckling pig needs to be eaten quickly. If it cools down, both the taste and the texture will suffer greatly."

Guo Weidong picked up a cleaver and, CHOP CHOP CHOP, cut the remaining half of the roasted suckling pig into small pieces.

Roasted suckling pig is all about the crispy skin, so just like with Peking Duck, every piece must include the skin.

After cutting the suckling pig and arranging it on a plate, Guo Weidong brought over some dipping sauces.

"Quick, give it a try. In the Lingnan Region, roasted suckling pig is considered as grand a dish as Fish fin and Cubilose. No matter the scale of the banquet, the moment roasted suckling pig is served, it's definitely the showstopper."

Speaking of Cantonese cuisine, Guo Weidong's face beamed with pride.

Lin Xu had only tasted roasted suckling pig once in his life. That was when his second uncle was doing well and took the whole family to a Cantonese restaurant in the provincial capital. He had long forgotten the taste, only remembering that it was eaten dipped in White Sugar.

Seeing that Guo Weidong had prepared White Sugar among the dipping sauces, he picked up a piece of meat with skin, dipped it into the White Sugar, and popped it into his mouth.

The Pork Skin was slightly hot.

As he ate it, he could distinctly taste its unctuous and rich texture.

He bit into it. CRUNCH! The sound was like a switch flipping in his brain, activating all his pleasure centers. He was completely immersed in the crispy sensation.

The distinctly granular White Sugar not only added complexity to the texture but also imparted a refreshing, almost innocent, sweetness to the flavor.

It was like a budding high school romance: shy, sweet, refreshing, and bright.

The sensation was so wonderful it was simply indescribable.

"Wow, Chef Guo, this roasted suckling pig is fantastic! It's my first time eating something so incredibly enjoyable."

In his career, Lin Xu had eaten his fair share of Perfect Level delicacies.

But today was the first time the crispy Pork Skin and White Sugar had combined to give him such a profound sense of joy.

"Chef Lin, your way of eating it is quite traditional," Guo Weidong said with a laugh. He then picked up a piece of pork, placed it on a small plate, and used a tiny spoon to add some small, black granules on top before handing it over. "Try the way it's popularly eaten at our Number Ten Building nowadays—roasted suckling pig with Caviar."

Caviar? Roasted suckling pig can be eaten with this stuff too?

Lin Xu took the plate, picked up the piece of Pork Skin topped with Caviar, and carefully put it in his mouth.

He bit into it. It was still crispy, but the overall sensation was completely different this time.

The salty, savory Caviar, with its slightly springy and chewy texture, gave the crispy Pork Skin an exotic flavor.

If dipping it in White Sugar was like a pure, innocent first love, then pairing it with Caviar transformed it into an encounter with a passionate, curvaceous, exotic beauty, making one unable to resist taking another bite.

The umami, the saltiness, the crispness of the Pork Skin, combined with the slightly viscous texture as the Caviar burst... My goodness, the rich really know how to eat!

"There are many ways to eat roasted suckling pig. Besides White Sugar and Caviar, you can also dip it in Yellow Mustard Sauce, Sour Plum Sauce, or sweet bean sauce. Chef Lin, you can try them all one by one. There's no rush."

Well, that scoundrel Xie Baomin has already run off, Guo Weidong thought. All hope for learning Qingshui Furong now rests solely on Lin Xu. So, this time, I need to make sure he eats and drinks his fill. That way, when it's time to make Qingshui Furong, he'll demonstrate all the necessary Techniques without holding back.

"Thank you, Chef Guo. You should eat too. I can't eat too much on my own."

After eating some of the crispy suckling Pork Skin, Lin Xu picked up a piece of the pure white meat to try.

He initially thought the meat would be bland and should be eaten with sweet bean sauce. But once he tasted it, he discovered that the marinade flavors were surprisingly robust.

The meat was fragrant, its fibers delicate, and it even had a slightly powdery melt-in-your-mouth texture.

Come to think of it, Lin Xu mused, although suckling pig is similar to the "fragrant pig," a fragrant pig simply doesn't grow large but is actually mature. So, its meat has a clear distinction between fat and lean, with visible muscle striations. A suckling pig, however, is just a piglet, barely more than a month old. The pork is incredibly tender, its muscle fibers haven't even begun to properly develop. That delicate, juicy flesh, coupled with the rich texture, is simply divine.

Just moments ago, when Chef Guo equated roasted suckling pig with Cubilose and Fish fin, Lin Xu had thought it was a bit of an exaggeration. Only after tasting it did he realize it wasn't an exaggeration at all—this dish was truly delicious. The skin was delicious, the meat was delicious, and even the pig's ears, tail, and Pork Trotter had their own unique, delightful flavors. It was amazing!

After finishing the suckling pig, Lin Xu also tried Number Ten Building's famous Claypot Rice.

Delicious Cantonese sausage was steamed with rice and then drizzled with a spoonful of special sauce. The rice grains were perfectly distinct, the sausage was richly aromatic, and the sauce was full of umami. The combination of these three ingredients was unspeakably harmonious and delightful.

Of course, the best part was the layer of crispy, scorched rice at the bottom of the pot.

That fragrant yet crispy texture was simply intoxicating.

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