Yi-style diced meat

Yi-style diced meat

　　During festivals or when honored guests visit, the Yi people will slaughter chickens, sheep, or even pigs to entertain their guests. Moreover, they don’t use knives to butcher the animals—chickens and ducks are killed by hand-squeezing, while sheep and pigs are stunned by hitting their heads with wooden sticks. This method is commonly referred to as “beating the animal,” or more specifically, “beating the sheep” or “beating the pig.”

　　Interestingly, before the slaughter, the host will invite the guests to inspect the animal first, as a gesture of sincerity and respect toward the guests. When cooking, the host cuts the meat into fist-sized chunks and boils them. The result is tender and fragrant, making it extremely delicious. Because the meat pieces are shaped like small lumps and are typically eaten by hand, they are called “diced meat” or “砣砣肉.”