A young Vietnamese man roasts a 300-jin pig directly over a fire, then removes the innards after roasting. Truly bizarre.

Besides loving pho, Vietnamese people also love pork. They not only enjoy roast suckling pig but also roast pork, and the pork they make is quite delicious. What's bizarre, though, is the way they handle the pig - you've definitely never seen it, so today I'll show you. First, they stun a big fat pig weighing over 300 jin, then use a sickle to scrape off the pig's hair.

After scraping off the pig hair, some hair sometimes still can't be scraped clean, so they build a fire on the ground and throw this big fat pig into the flames. They let the fire burn off the hair on the pig's body. At this point the pig's belly hasn't been cut open yet, and they're already roasting the pig - isn't that pretty bizarre?

After roasting the pig, they lift it onto a cloth, wash off the blackened stuff on the pig's body with water, and then begin to cut the pig open.

First they put the slightly charred and golden pig skin that was cut out into a basin, add some lemongrass, chili, herbs and other seasonings to marinate it. Then they put it on a grill to roast and eat.

The other pork, pig offal and similar things are put into a big pot to boil. The pig's blood isn't wasted either - it's made into pig blood sausage.

This is the roasted pig skin - it looks pretty good, right? After roasting, it's cut into slices, then eaten standing up with a dipping sauce made from chili, lemon and other ingredients. Isn't the way Vietnamese people handle pigs pretty bizarre?