It was a shape very difficult to achieve if the spine wasn't severed.
Once Lin Xu had cut through the spine, Guo Weidong picked up the butchered section, examined it, and gave Lin Xu a thumbs-up. "Master Lin, your Knife Skills are truly impeccable! You chopped it perfectly without damaging the Pork Skin at all."
Cooking is a skill where mastering one aspect opens the door to many others. With the Technique of roasting whole lamb as a foundation, coupled with his mastery of the Basic Cooking Techniques for whole pig butchery, Lin Xu performed this step both quickly and skillfully.
"Next, separate the pig's legs and remove the shoulder bones," Guo Weidong instructed. The shoulder bones would hinder the suckling pig's shaping, so they had to be removed. A few ribs near the neck also needed to be taken out to facilitate roasting.
