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The pig used today weighs 50kg. It has been cleaned.
50公斤的豬，清洗過后。
Now Ouyang is applying salt, sugar, spices and sesame and white spirits all over the skin.
再把鹽、糖、五香粉，芝麻白酒等調料抹勻。
Then you need to marinate the pork for a long time.
開始長時間的腌制。
This is essential to achieve the perfect taste.
缺了這個步驟完美的口味就無從談起。
Chinese prefer fresh-made food, which means the longer the marinade is needed, the better the cook should be at timing.
中國人喜歡吃熱騰騰的菜肴，所以越是長時間腌制就越需要精確計算距離開席的時機。
Steamed dishes are always the main course at a country banquet.
蒸菜永遠是村宴的主角。
They're now preparing pork steamed with arrow root.
粉葛蒸肉，類似扣肉。
It would be similar to the stewed pork if not for the arrow root.
卻因為粉葛的加入而大為不同。
The starchy food could absorb the grease of the pork and blend its own sweetness and fragrance perfectly with the meat.
這種淀粉食物能將肥肉中的油膩化解到自身當中使甜味和肉香完美中和。
Both the arrow root and pork melt in the mouth, which means it is highly-recommended for the old.
入口即化用來敬老，再合適不過。
The main idea of Pork steamed with Arrow Root is to break it up, while the Jun'an Steamed Pig has to be prepared whole.
粉葛蒸肉是化整為零相比之下，均安蒸豬難度大得多。
3 hours have passed. White spirits are added into the marinade.
三小時后，再次澆上白酒。
Then Ouyang moves the whole pig into a special steam cupboard.
歐陽把整片豬放入特制的蒸柜。
The wetted cloth is now not only a symbol of good luck, but also a means to keep the steam inside.
已經淋濕的紅布，不僅是圖吉利也能更好地隔絕蒸氣。
"Steaming" is one of the basic cooking skills in China.
蒸是中國菜的基本烹飪法之一。
In history, the word "steam" has the same meaning with "sacrifice".
歷史上，“蒸”和“祭”同義。
The sacrificial offerings have to be presented to the god intact.
祭品要保持完整形狀。
The fluidity of steam enables the heat to be passed evenly, and makes it possible to cook a pig as a whole.
水蒸氣的運作，使熱量均勻彌散也使得蒸一整頭豬成為可能。
About the time now.
差不多了。
