He didn't directly place it into the plate but used an angled knife to cut cucumber slices, evenly placing them along the edge of the steam bowl.
Half of the cucumber was inside the bowl, and the other half was outside.
After arranging it, he covered it with a clean plate, quickly flipped it over, and gently lifted the bowl. The neatly arranged pork appeared on the plate.
The pork slices were reddish in color and smelled rich and fragrant. The skin residue sandwiched between the meat had been steamed to a translucent state, glistening with oil, looking irresistibly appetizing.
This presentation, paired with the green cucumber slices around the pork, was quite visually appealing.
Soon, the stewed bamboo shoots, braised pork belly, and steamed skin residue were brought out.
