The next day, the movie finale banquet tentatively named "Western Capital Inn" was held as scheduled.

In fact, the so-called finale celebration banquet is just a gimmick, it should be a social event that invites everyone to eat, drink and play and promote the movie.

In this play, although Cai Hongming is listed as the protagonist alongside Fan Bingbing, Liu Yifei and others, he is the most unknown among them. Yuan Pinghe was publicized in front of him, and the media reported it, and this matter did cause some slight waves on the Internet media, but in the recent stormy waves of big news such as the victory parade of the Anti-Japanese War, the typhoon landing, and the stock market, it was just a little splash of water, and it was instantly submerged by the waves. At best, it only makes people remember his name, and they don't even have the interest of asking entertainment reporters to give a page report.

Newcomers, always.

There was a regular press conference before the finale banquet, which was all media invited by investors to promote the film.

At this press conference, Yuan Pinghe, Fan Bingbing, Liu Yifei and others are undoubtedly the protagonists, while Cai Hongming, a newcomer who has just broken into the film industry, is only a small role at best. or ask Fan Bingbing and Liu Yifei about their private lives, the protagonists of the scandal, and the next scenes to be filmed.

Cai Hongming is a farmer and a farmer, what is there to interview, do you want to ask how to grow vegetables?

As for the news that he had a heroic grandfather a while ago, it was an old stalk from a long time ago, does anyone like to watch it?

If it weren't for today's interviews one after another, it is estimated that Cai Hongming would be very faceless today, and when it was his turn, people would just ask how he felt about filming for the first time, and what it was like to play with Fan Bingbing and Liu Yifei, and in the end, it would be gone.

What else?

Just a newcomer. It's good to have a few stories.

The world has always been so realistic. Only when you are successful can the glory of your ancestors become the background for you to show off, and now, who cares?

After the press conference, the celebration banquet began.

The celebration party came with some investors and big names in the film and television industry. Most of them came to Yuan Ping's face. For investors, his films have always been a guarantee of the box office, and they will never lose; And for some artists who are not first-line, this means an opportunity to enhance their fame. This is actually a communication platform, a place where people are familiar with each other. Therefore, when the celebration banquet began, everyone held their own wine glasses and went around looking for people to talk to and make friends.

Cai Hongming didn't expect to see stars that he had only seen on TV and movies before. It's really rare to see them one by one now.

It's just that he is not a star chaser, and no one in his family is chasing stars, so he looks at these very lightly.

He is not a person who likes to socialize, and he feels that it is not interesting, so he wants to find a place to rest, but at a glance he sees the roast suckling pig lying on the table not far away, and his eyes light up. Walked over.

Roast suckling pig is one of the most famous dishes in Guangzhou roast meat, and it is the main dish in the "Manchu and Han Banquet". In fact. As early as the Western Zhou Dynasty, roast suckling pig has been listed as one of the "eight treasures", and it was called "cannon dolphin" at that time. In the Northern and Southern Dynasties, Jia Siqian recorded the delicacy of roast suckling pig in "Qi Min's Technique", which wrote: "Its color is the same as amber, and it is like real gold, and the entrance disappears." Strong as snow, moist with slurry, special and extraordinary. ”

Roast suckling pig is very famous in Guangdong, it is one of the sacrifices when they worship their ancestors, and it is an indispensable festival item for every family.

For the origin of roast suckling pig. There are two theories circulating in the market:

One is derived from the 18th-century British scholar Charlie Brown. Lamb's article "Talking about Roast Pigs" says that a long, long time ago, one day, a fire suddenly broke out in the yard of a family, and the fire was fierce, and it was bound to be peeled off, and soon the flames soared into the sky and burned all the things in the yard. At this time, the owner of the yard came home and was stunned to see a ruin. Suddenly, a scent came to my nose. The owner followed the scent and found that it was from a burnt piglet. The owner looked at the other side of the little pig, and the skin was roasted red and simple. He tasted it and it tasted good. The yard burned down, and he was saddened, but relieved to have invented a new way to eat pork.

But the foreign devil's statement is obviously very nonsense, how can he feel relieved because he ate roast suckling pig when his house burns down, and it is difficult to swallow it.

Another theory is based on ancient legends.

It is said that in ancient times, there was a hunter who usually hunted animals for a living. He had a son named the Fire Emperor.

One day, the Fire Emperor picked up a few stones and played with them in the thatched hut where the pigs were raised. Suddenly, a spark erupted from the striking stone and landed on the hut. The dry thatch on the hut was ignited in an instant, and the fire was blazing. The Fire Emperor was still young and didn't know the world, and when he saw the thatched hut on fire, he was not only not afraid, but felt very funny.

After a while, the hut burned out.

Suddenly, a scent wafted in the wind. The Fire Emperor searched for the taste, and was finally surprised to find that this tempting fragrance actually came from the piglet that had been burned to death with the thatched shed.

He gently brushed away the thatch ashes on the piglet's body, and saw that the piglet was burned by the fire to make the skin and flesh tender, oily and shiny, and fragrant. He couldn't help but grab the pork leg with his hand, but he was so scalded by the lard that the fire was so hot that he screamed, and he hurriedly put the hot finger in his mouth, but unexpectedly tasted the fragrant taste of the lard. When the Fire Emperor's father came back from hunting, he saw that the pig shed had turned to ashes, and was about to call the Fire Emperor to ask what was going on, but saw that the Fire Emperor presented a delicious dish - a little pig that was grilled red and shiny, and the smell was fragrant, which is now called roast suckling pig.

In fact, these so-called legends are all nonsense.

Roast suckling pig is a dish that originated from the barbecue of ancient ancestors and was then improved by later generations. However, one dish with one story can indeed increase appetite. Because what you are eating is not just a dish, but a piece of history, a beautiful legend.

Cai Hongming walked to the table where the roast suckling pig was placed, glanced left and right with the corner of his eye, and found that no one was paying attention, so he picked up the blade placed next to the roast suckling pig and roasted the suckling pig.

This is a buffet-style banquet, but there are not many people who eat, because most of them go to make friends and get acquainted.

Cai Hongming's knife work is good, and each piece of roast suckling pork has skin and meat.

The best part of roasting suckling pig is undoubtedly the rib meat, because the meat in this place is relatively thin, and the marinated flavor is easier to penetrate, and it tastes good with crispy pork skin. Cai Hongming casually put a piece of roast suckling pork in his mouth, and felt that the taste was really good, so he continued to slice. In just a moment, half of the pig's ribs were sliced out by him, revealing the white ribs underneath.

There is almost a plate of pork that comes out of the slices.

Seeing that it was almost there, he grabbed a bottle of wine and a glass, and walked to the side of the seat with the roast suckling pork. (To be continued......)