Roasted Pig Liver

Roasted Pig Liver

　　Roasted pig liver is a local delicacy from Yangcheng. Made with fresh pig liver and seasonings, wrapped in flower pork fat, and then pan-fried, steamed, and deep-fried to achieve a golden, crispy, and tender texture.

　　 It’s unclear when this dish first appeared on the dining tables of Yangcheng, but one thing is certain—whether you’re a local or a visitor, you must try Yangcheng’s signature dish—“Roasted Liver.”

　　 The main ingredient of “Roasted Liver” is fresh pig liver, with garlic as the primary accompaniment, in a ratio of 5:2. The fresh pig liver and garlic are minced, then mixed with an appropriate amount of ginger, egg, and cornstarch until well combined. A sheet of flower pork fat is laid out flat, and the mixture is placed on top and rolled up. The wrapped “Roasted Liver” is then pan-fried to set its shape and later steamed until cooked.

　　 Before serving, the Roasted Liver is sliced into 5-millimeter-thick pieces, deep-fried until golden brown, plated, and sprinkled with scallion threads. When eating, dip it in aged vinegar and savor its delicate, fresh, crispy, and tender flavors. Nowadays, “Roasted Liver” has long since left Yangcheng and become a refreshing side dish often served at upscale banquets.