Lin Xu never thought that the skill of whole pig segmentation would be used in this situation.

In his hand he held the kitchen knife that he had sharpened before.

First, quickly cut off the meat on the pig's neck, cut it to the place where the spine and skull are connected, then cut it off from the joint, and then remove the entire pig's head.

Then he divided the whole little fragrant pig into two fans along the spine.

Let’s start with the front legs.

Remove the front legs, cut off the pig's trotters along the joints, and then cut off the fascia around the large joints of the leg bones. The front elbows of the little fragrant pig are thus removed.

The whole process went smoothly.

Offstage.

Guo Weidong watched the operations of the remaining fifteen players with a smile on his face.

Finally it’s our turn for Guo’s best dish.

Just relying on my nephew's skills, just wait... wait! What's going on with this young man in Building 2? How can he be more skilled than my nephew's skills?

His smile condensed on his face.

"Where did that bastard Xie Baomin find a geek?"

I know how to process hardware, know how to add fruits to dipping sauces, and now I am so good at cutting up whole pigs...

My nephew’s third consecutive championship is a little bit in doubt!

In the live broadcast room.

Fans are finally looking forward to Lin Xu’s third crossover.

"Here it comes, it's a familiar crossover again!"

"Boss Lin has finally extended his clutches to the pig-killing industry!"

"Looks like he's very skilled at the operation. His family didn't kill pigs before, right?"

"Boss Lin: From today on, I, Pork Lin, will be the only meat seller in the entire market. Who is in favor of this and who is against it?"

"Where is the person who has been shouting to draw a sword with Boss Lin before? Come out and take a few steps and let Boss Lin see how to divide it better."

"That's right, just keep asking Boss Lin to draw the knife every day. Now that the knife has been drawn out, where are you people?"

"..."

No one expected that the gentle-looking Boss Lin could cut pork so quickly and smoothly.

When other players compared with him, the gap immediately became apparent.

In the third round of the competition, the contestants were allowed to use their own kitchen knives, and the staff even placed a knife stand next to it, with all kinds of kitchen knives, machetes, beef-tip knives, and other knives.

But nevertheless.

Facing the little fragrant pig lying on the chopping board, the contestants still felt like they had nowhere to start.

Usually the meat used in the kitchen is cut into pieces. Occasionally there are bones, and the backbone and ribs are removed from the whole fan of pork.

But now we have to dismantle the whole pig.

Although the size of this little fragrant pig is many times smaller than the big fat pig we usually eat.

But no matter how small it is, it is still a pig.

You have to decompose it the same way you decompose a pig.

Originally, these players were anxious.

Turning around, he found that Lin Xu had almost decomposed half of the pig, so he had no choice but to raise his kitchen knife and chop it hard.

But because the cutting place was wrong.

The bones were motionless, but the knife was sharpened.

Among these players, Guo Xinghai is one of the more outstanding performers.

His family is Cantonese cuisine, and he often comes into contact with these piglets when making dishes such as roasted suckling pig, so he is relatively good at decomposing them.

When encountering joints, we also know to cut the fascia first.

But compared with Lin Xu, there is still a certain gap in overall fluency.

Instead, the fat chef I borrowed from Sydney held a small sharp knife in his hand and first removed the four pig trotters, then the four legs.

For the remaining torso, remove the ribs and lift out the spine.

Finally, cut the meat from the pig's butt to the pig's head.

Although the whole process was different from normal pig decomposition, the whole pig was dismantled before Guo Xinghai could finish it.

Fans in the live broadcast room were stunned by this beautiful technique.

"I thought only Boss Lin could amaze people, but I didn't expect that this little fat guy is actually quite amazing."

"Judging from the appearance, my family should be in the pig-killing business."

"Hey, the guy upstairs can read faces?"

"Know a thing or two."

"How do you know that this fat chef's family is in the pig-killing business?"

"Because he...is fat!"

"Ma Dan, that's the reason... But if you think about it seriously, none of the people who kill pigs and sell meat that I have met since I was a child are really thin."

Yinzhou City.

In Longqishan Scenic Area.

The live broadcast of the Diaoyutai Cooking Competition is being played on the monitor hanging in the ticket hall.

Lin Hongqi looked up at the deft way her son was cutting up the piglets, and couldn't help but ask:

"Did our son really study finance in Beijing? How do I feel that he worked in the slaughterhouse in Beijing for four years? This method is too professional."

Chen Meijuan glared at her husband angrily:

"My son is very talented. He doesn't know how to cook, but he likes to question other people's cooking skills."

Lin Hongqi was not annoyed at being left behind in such a round:

"Since he is so good at killing pigs, I will buy some big fat pigs for him to kill during the Spring Festival this year and distribute them to the employees of the scenic spot so that everyone can have a good New Year!"

The business in the scenic spot is getting better and better.

Lin Hongqi is full of energy every day.

So I unknowingly assigned my son the task of killing pigs during the Chinese New Year.

Diaoyutai competition scene.

Lin Xu had already arranged all the pork into categories, washed his hands while he was there, and was standing next to the arena, holding a cup of freshly brewed Dahou Kui and drinking it slowly.

"Brother, is your family also a pig butcher? You can break down pork more quickly than me."

The fat chef followed Lin Xu's example and arranged the various parts of the little fragrant pig. He also washed his hands and went to drink tea.

"Oh, I helped out at our slaughterhouse during the summer vacation, so I'm used to it."

Lin Xu lied and continued drinking tea.

"Thank you for giving me that Sydney. My name is Wei Qian. Which building do you belong to? How about adding me on WeChat?"

The fat chef's name is Wei Qian, who is two years older than Lin Xu and is 24 years old this year.

He used to be a pig butcher in his hometown, and he learned how to kill pigs and bleed them when he was eight years old. After entering junior high school, when he came home from school every afternoon, he had to dissect two pigs before he could eat dinner and do his homework.

To him, pig slaughtering and whole pig cutting are like drinking cold water.

Wei Qian has always regarded this matter as his pride.

Until today, he met a person who was simpler than drinking cold water.

Lin Xu took out his phone and added him as a friend.

While we were chatting, Guo Xinghai also came.

"You two are really perverts. Each one is better at breaking down pigs than the other. Is this kind of business at home?"

Wei Gan answered for Lin Xu.

The three of them added each other as friends, drank Dahou Kui, and chatted with each other.

Not long after.

The third round of competition is over.

Lin Xu once again received full marks.

Fat chef Wei Gan scored 9.7 points.

However, the favorite to win the championship, Guo Xinghai, who is the most proficient in Cantonese cuisine, only scored 9.5 points.
To be continued...