Wuping Pig Gallbladder Dry

Wuping Pig Gallbladder Dry

Wuping Pig Gallbladder Dry is a geographical indication certification trademark.

　　Wuping Pig Gallbladder Dry (originally written as 猪胆肝, meaning pig gallbladder and liver, but commonly mispronounced as 猪胆干, hence the current name) has a history of over 100 years. Its production involves seven steps: washing the ingredients, preparing the mixture, pickling, sun-drying, flattening, shaping, and inspection. The pig’s liver and gallbladder are first marinated together, then seasoned with an appropriate amount of white liquor and five-spice ingredients. It is then roasted over warm charcoal fire. The resulting product has a purplish-brown color, a fragrant and slightly sweet taste, and offers the benefits of stimulating saliva production, aiding digestion, cooling the body, and detoxifying. It is especially popular among overseas Chinese.　

　　Wuping Pig Gallbladder Dry, with its purplish-brown hue and fragrantly sweet taste, is a renowned cold dish for banquets. It contains various sugars and vitamins, and offers health benefits such as promoting saliva, aiding digestion, cooling the body, and detoxifying. To serve, simply steam it, brush it with a layer of sesame oil while hot, let it cool, then slice it thinly and mix with a few slices of garlic for an aromatic and deeply flavorful dish. Locals often serve it to entertain guests or give as a gift to family and friends. It is especially favored by Hong Kong, Macao compatriots, and overseas Chinese as a nostalgic taste of home.

　　The production of Wuping Pig Gallbladder Dry is meticulous, involves many steps, and is highly seasonal. It includes seven processes: washing the ingredients, preparing the mixture, pickling, sun-drying, flattening, shaping, and inspection. Only fresh, deep-brown “glutinous rice pig livers” are selected. The pig gallbladder is removed, and the liver is fully soaked in a saline solution of a specific concentration, along with appropriate amounts of five-spice powder, sorghum liquor, star anise, and other seasonings. Once the bile has permeated the liver, it is taken out and hung to dry in the sun, being reshaped every 2–3 days. The final product is attractively shaped, evenly colored, delicious, and high in quality. Late autumn to early winter, when the weather is clear, is the best season for making Pig Gallbladder Dry.