Good Landlord of the Tang Dynasty.

Summary

In a village, four strong men carried a 328-pound pig to the drying yard for slaughter, led by Ke Lao, a seasoned butcher. As the crowd gathered, preparations began with tools sharpened and blood collection basins ready. The pig was praised for its quality, and Ke Lao expertly slaughtered it, ensuring blood flowed into the basin. The pig was then scraped clean, and discussions arose about whether to skin it. Zhang Chao insisted on keeping the skin for flavor. The pig was gutted, with offal set aside for later use. Each part of the pig was meticulously divided for cooking, emphasizing the importance of proper preparation for delicious dishes.

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