Spicy Bone

Spicy Bone

　　The Miao people have a diverse range of foods, but one special dish you must try when visiting a Miao village is “Spicy Bone.” “Spicy Bone” is made by pounding the bones of slaughtered pigs, cattle, or other wild animals, then mixing them with dried chili powder, ginger, Sichuan peppercorn, five-spice powder, liquor, salt, and other seasonings. The mixture is sealed in a jar and left to ferment for at least half a month (the longer it ferments, the better). This unique delicacy is aromatic and spicy, stimulates the appetite, wards off cold winds, helps prevent colds, and is a staple in Miao households as well as an excellent dish to serve guests. According to Miao legend, during the era of Tusi rule, local officials would visit Miao villages, slaughter pigs, eat all the meat, and leave behind piles of bones. The Miao people, filled with resentment, pounded these pig bones as if they were the bones of the officials, mixed them with chili and salt to accompany their meals, venting their anger—only to discover that the taste was surprisingly delicious. By accident, they had created this “Spicy Bone.” From then on, whenever pigs, cattle were slaughtered or wild animals hunted, the bones would be turned into “Spicy Bone.” Over time, it became a traditional Miao dish. (Liuzhou)

　　 Ingredients:

　　 Fresh pork bones, chili peppers, Sichuan peppercorn, edible salt, vegetable oil, specially brewed rice wine

　　 　　Features: This product is entirely handmade during production, using pollution-free ingredients sourced from the Miao mountains, all homegrown or raised.

　　 　　Taste: Rich, mildly spicy, appetizing, with a uniquely fragrant plant aroma.

　　 　　Appearance: Bright red color, visible pounded pork bones, and fibers of ginger.

　　 　　How to Eat: It is usually used as an ingredient. Add it to stir-fries according to your taste preference. It’s best to first sauté the Spicy Bone until fragrant, then add the vegetables you’re cooking and stir-fry together. In winter, it can also be used as a base for hot pot. To eat it alone, sauté it in oil until fragrant, add some water, a bit of garlic sprouts, and the flavor is truly delightful.

　　 　　During the New Year, Miao families spontaneously gather to offer the year’s harvest as sacrifices to their ancestors, giving thanks for the bountiful harvest they received through ancestral blessings in the past year, while also praying for favorable weather in the new year for another abundant harvest and smooth trade. This has been an unchanging tradition among the Miao people for hundreds of years. And most notably, there is the slaughtering of the New Year pig. (The New Year pig is always home-raised.) Perhaps due to the Miao people’s longstanding frugality, they make full use of everything. For example, when a pig is slaughtered, the pork is usually cured, the intestines are made into sausages for the next year’s food, and other offal are prepared as festive dishes. The pig’s bones are used to make Spicy Bone. Since the Miao people live in high-altitude areas and labor daily, they can’t often go down the mountain to buy food. Spicy Bone becomes an essential item in every household. Their meals are also simple: a big pot filled with homegrown vegetables, all boiled with little oil, accompanied by a large bowl of Spicy Bone, which serves as a source of meaty flavor. It’s very appetizing.