Lin Gui Salty Porridge

Lin Gui Salty Porridge

　　“Salty porridge” is made with ingredients such as pig bones, pig tails, pig feet, pig offal, dried taro shoots, kelp, red dates, and wood ear fungus. In the Liutang area, there is a custom that “when one family slaughters a pig, eight families enjoy the porridge.” When villagers raise their pigs to maturity and reach the day of slaughter and sale, they invite close relatives and friends to their home for a meal. On the day of the pig slaughter, a large pot of “salty porridge” is cooked for guests and neighbors. This serves two purposes: first, to demonstrate the ability to raise a large pig and afford hosting friends and family to eat meat and “drink porridge”; second, as a gesture of reciprocity, since every household that slaughters a pig invites others and exchanges gifts, they too wish to uphold the tradition.

　　The method for making “salty porridge” is as follows: first, split the pig bones, chop the pig feet and tails, and slice the pig offal for preparation. Then, boil water in a large pot, first adding the pig bones, pig feet, pig tails, and ginger, and bringing it to a boil. Next, add the pig offal, an appropriate amount of rice, chopped kelp, dried taro shoots, red dates, shiitake mushrooms, wood ear fungus, salt, and other ingredients, cooking until it reaches a porridge-like consistency. Before serving, sprinkle with chopped scallions and pepper. Since ancient times, the custom of “slaughtering a large pig and drinking salty porridge” has been passed down through generations in the local community. With social development and the advent of scaled production in rural areas, livestock slaughterhouses were established in various towns starting in 1996. After centralized pig slaughtering began, the conditions for villagers to cook “salty porridge” were limited, and the custom of “slaughtering a large pig and drinking salty porridge” gradually disappeared.

　　Among these “four lesser-known delicacies,” apart from “salty porridge,” the other three snacks are still enjoyed among the people. Nowadays, “pork liver with fatty pork” can be prepared year-round through refrigeration, allowing more people to enjoy its unique flavor regardless of the season. “Salty porridge” can also be made by purchasing all the ingredients from the market, though it lacks the lively atmosphere of gathering with relatives, friends, and neighbors as in the past.