He was quite puzzled and couldn't help but ask.
While scraping the pig's hair, Lin Xu said:
"Since opening the restaurant in Beijing, I've handled more pigs, and I'm used to it."
Once the pig was entirely scraped clean, it looked much whiter and more tender.
Everyone lifted the pig up. Originally, they wanted to hang it up, but given its weight of over three hundred pounds, they weren't sure if the frame could hold it. So Lin Xu directly split open the pig's belly and took out the viscera.
After busying with these tasks, they took off the pig's head, then hooked its front legs with a meat hook, and hung the "slimmed" pig on the rack.
The pig was fully split open from the belly, and with a large bone chopper, Lin Xu broke the backbone.
In this way, the whole pig was separated into two halves.
Next was the meat cutting.
