Roast Whole Pig.
It grows on Hankrila Island.
Based on Luffy and his crew's attire when they landed on Hankrila Island, this island should be located in the first half of the Grand Line in the world of One Piece.
This island is hailed as the legendary "Gourmet Island," possessing extremely abundant ingredients!
From a biological perspective, the Roast Whole Pig should belong to the subphylum Vertebrata, class Mammalia, resembling a wild boar from the mountains in appearance, but its size far exceeds that of ordinary wild boars.
Hmm!
Typically.
The Roast Whole Pig has a body length of 4 meters.
A height of 3 meters, and a weight exceeding 1.5 tons.
Its body surface, except for the back and abdomen, is entirely covered in thick pink fur.
The back is split with several openings to release the intense heat from within.
...
Clearly.
The biological composition of the Roast Whole Pig surpasses current scientific understanding.
Due to its extremely high blood temperature, the meat throughout its body is in a roasted state. Yet, perplexingly, even though the Roast Whole Pig is fully cooked, it does not affect its life activities in the slightest.
Currently, the highest known body temperature among Earth's creatures is that of the swift, which can reach 44°C during rapid flight.
At this moment.
Ye Chen began to work.
First, he removed most of the meat from the Roast Whole Pig, then prepared a few bunches of wild onions and Malian Leek.
Next, using charcoal as fuel to give the Roast Whole Pig a more unique flavor, and to enhance its sweetness and aroma, Ye Chen created a "three-step" marinating process.
First, the Spice-Rubbed Cavity.
That is: rubbing the inner cavity of the Roast Whole Pig with high-quality spices.
Second, the Sugar Water Glaze, using rock sugar dissolved in water, boiled, and poured all over the Roast Whole Pig.
Third.
Was the Rich Sauce Brushed Skin.
Using specially prepared Chu Hou Paste, Red Fermented Bean Curd, and other Cantonese sauces mixed into a sauce, evenly brushed onto the pigskin.
During the roasting process, he employed the "Three-Step Roasting": first, roasting the whole pig over low heat for 15 minutes, then roasting the head and limbs for 10 minutes, applying peanut oil all over the pigskin, and finally roasting the body for 30 minutes.
...
The charcoal fire.
Burned fiercely.
This orange-red flame reflected on the faces of those around, lighting up their eyes.
And from their intense, greedy gazes, it was clear:
Everyone was filled with desire for the Roast Whole Pig!
"Sizzle, sizzle, sizzle!"
A crisp and enticing sound slowly emanated from the oven.
Inside the oven, the golden-brown Roast Whole Pig lay quietly on the grill. As the temperature gradually rose, its skin began to change.
At first.
It only slightly reddened, like a young maiden's shy cheeks.
Then, under the high heat, the skin gradually turned golden and crispy, developing a tempting sheen.
Tiny beads of oil continuously seeped from the Roast Whole Pig, glistening with a crystalline glow.
From time to time.
They dripped onto the charcoal.
Eliciting a series of "crackling" sounds, accompanied by wispy tendrils of smoke.
This smoke, carrying the aroma of the Roast Whole Pig, drifted freely through the air, causing the surrounding people to swallow their saliva and greedily inhale the mouth-watering fragrance!
...
The entire process.
Was very lengthy and, for Ye Chen, a form of torment.
He needed to constantly monitor the state of the Roast Whole Pig, continuously adjusting the heat and the position of the roast.
From time to time, he would brush a layer of special sauce onto the surface of the Roast Whole Pig, allowing the sweetness of the sauce to blend with the pig's delicious flavor; other times, he would gently poke a few small holes in the pig with an iron skewer, allowing excess fat to flow out smoothly!
Finally.
After a long and patient roasting process.
When the skin of the Roast Whole Pig turned a deep golden color and emitted a rich, mellow aroma, it meant it was perfectly done.
Ye Chen carefully removed the Roast Whole Pig from the oven.
At this moment, the entire small restaurant began to be enveloped by the overflowing fragrance.
The rich, pervasive aroma.
Instantly filled every corner.
It carried both the tender, savory scent of the roasted pig itself and the deep, aromatic fragrance of spices after roasting, along with the unique charred aroma produced by the fat under high heat…
To the point that people's deep-seated craving and love for delicious food were completely awakened at this moment!
...
Later.
When this plate of Roast Whole Pig was brought to the table.
The golden, crispy skin shimmered temptingly under the light.
And the tender, juicy meat, faintly visible through the slightly parted skin, made one drool just from a single glance.
"So… so fragrant!"
"Just smelling the aroma from afar makes my mouth water uncontrollably."
At this moment, Bocuse, drooling like crazy, resembled a starved beast, eager to rush forward immediately and devour the entire plate of Roast Whole Pig right then and there.
His eyes were wide open, his nostrils constantly twitching as he greedily inhaled every wisp of the aroma.
All surrounding sounds.
Seemed to vanish from his perception.
Leaving only the "thump-thump" of his own heartbeat and the "grumble-grumble" protests from his stomach.
"This is simply a divine delicacy!" Bocuse finally couldn't hold back, muttering to himself, his voice trembling with endless desire.
...
Suddenly.
A gentle breeze blew by.
The aroma of the Roast Whole Pig grew even richer, incessantly tugging at Bocuse's heartstrings.
He could no longer restrain himself. Stomping his foot abruptly, he shot forward like an arrow released from a bow, moving so fast that the nearby tables and chairs shook and clattered loudly.
"Wait, I haven't…"
Ye Chen, who was holding cumin powder nearby, called out anxiously.
But Bocuse could no longer hear him. His eyes were fixed solely on the plate of Roast Whole Pig, his mind consumed by a single thought:
Eat!
Eat!
Eat!
...
"Haha, here I come…"
Bocuse grabbed fiercely, tearing off a large piece of roasted meat.
Ignoring the heat, he stuffed the meat directly into his mouth, chewing voraciously.
The freshly roasted pig offered an initial crunch from the crispy skin, followed by the underlying fat melting in his mouth. The lean meat was tender and juicy, leaving a lingering fragrance on his lips and teeth.
The meat juices.
Flooded his mouth.
The flavor of the spices danced on his tongue. He closed his eyes, thoroughly savoring this moment of ultimate deliciousness.
It had to be said that as the president of the gourmet association, Bocuse had always believed that the skin of a Roast Whole Pig should be soft and glutinous, like stewed pig's trotters, since pig skin is thicker and harder to achieve the texture of duck skin.
That is, until he tasted this plate of Roast Whole Pig personally prepared by Ye Chen on the spot.
It completely overturned his previous imagination.
...
Delicious!
Exceptionally delicious!
Truly, no words can fully capture its breathtaking excellence—it was nothing short of a carnival for the taste buds.
Before this, Bocuse had never actually tried Roast Whole Pig, being French, after all—his culinary traditions naturally differed greatly from those of the distant Middle Kingdom.
However.
He often indulged in Peking roast duck.
The skin was crispy and richly aromatic, fatty yet not greasy, glistening and translucent.
Especially when the skin was expertly carved and dipped in soft, fine sugar—each bite burst with juicy satisfaction, immensely gratifying!
—Roast duck dipped in sugar?