Just from its name, it seems there's not much difference between this dish and the classic Sichuan dish "Garlic White Pork," but only after Jiang Yu understood the recipe, he realized the two are vastly different.
The biggest difference lies in the exquisite knife skills showcased by Li Village White Pork.
The cooked "secondary cut pork" requires using a long, thin blade to slice into the pork skin, cutting the pork into pieces of consistent thickness, approximately 20 centimeters long, 10 centimeters wide, and only 1 to 2 millimeters thick, thin enough to be translucent.
When eating, you pick up one end of the sliced white pork, gently flick it with chopsticks, and the meat rolls up, then dip it in the prepared sauce. Once it enters the mouth, it feels fresh and smooth, rich but not greasy, breaks down while chewing, leaving an endless aftertaste.
In essence, this is a dish that tests knife skills.
