Wax-Dipped Gallbladder and Liver of Wenqiao

Wax-Dipped Gallbladder and Liver of Wenqiao

　　The origins of the people of Wenqiao making and consuming wax-dipped gallbladder and liver date back to which dynasty or era are no longer traceable, but according to the elders in the area, it has a history of at least a thousand years. Yi Zhuwei, the head of the township’s cultural station, said that he once saw a family genealogy in the late 1960s, which recorded that the ancestors of his clan had been making and eating gallbladder and liver since the Northern Song Dynasty and regarded it as a delicacy, only served to honored guests. Even by the most conservative estimate, the history of Wenqiao residents making and consuming gallbladder and liver should be over a thousand years old.

　　Preparation Method

　　Gallbladder and liver are generally prepared during the slaughtering of the New Year's pig in the lunar month of December, usually made at the same time as cured meat, using a method very similar to that of cured meat. After the pig is slaughtered, the liver along with the gallbladder is carefully removed intact from the pig’s body. The area around the liver is then gently rubbed with fine salt (being careful not to break the gallbladder), after which it is cured together with the cured meat, which has also been salted, in a basin. It is cured for about four days before being turned over once (the brine should not be poured out), and then cured for another 3–4 days (typically a whole week in total). After curing, the gallbladder and liver are hung in a ventilated place to air-dry for about three days before being hung above the hearth to be smoked by firewood smoke. Similar to curing cured meat, the hanging position should not be too far from or too close to the hearth—generally a distance of 4–5 feet is ideal. After smoking for about half a month, the liver will have fully absorbed the bile. At this point, depending on the size of the gallbladders on the liver, one must manually remove some of the bile. The smaller the pig’s gallbladder used in making the dish, the better, as the quality of the bile is also higher—and such small bile does not need to be drained. However, if the gallbladder is large and contains a lot of bile, some of the bile must be drained after about 15 days of smoking. To drain the bile, use a sharp tool to puncture the gallbladder and let the bile flow out. The amount drained depends on personal taste—those who enjoy a bitter flavor may drain less, while those who dislike bitterness may drain more or even all of it. After about a month of smoking, all the bile will have been fully absorbed into the liver, which turns blackish-yellow, becomes firm to the touch, and can be crumbled into powder-like bits when pressed—this is when it is ready to eat.

　　Consumption Method

　　Slice the gallbladder and liver and serve it stir-fried or steamed with chopped garlic and chili powder. The cooked wax-dipped gallbladder and liver has a fragrant and refreshing taste, leaving a long-lasting aftertaste. It is also believed to have health benefits such as clearing the gallbladder and improving vision, reducing internal heat, and aiding digestion.

　　This food is mainly made by the people of Wenqiao, though some neighboring towns like Miaotou also produce it, yet it is enjoyed by people throughout the county. Before the founding of the People’s Republic of China, gallbladder and liver was a rare luxury for ordinary people. Today, as living standards have improved, just like with cured meat, it is commonly made, and some families even prepare several pieces to give as gifts. For outsiders, receiving a whole gallbladder and liver as a gift signifies an extraordinary relationship.