Braised Suckling Pig
Braised suckling pig is an exquisite delicacy. It is made using Tibetan suckling pigs that are either one month old or two months old. The piglets are strangled with a rope to prevent external bleeding, then blanched in boiling water to whiten the skin. They are roasted over a fire until they develop a slight smoky flavor, cut into small pieces, and then pan-fried in butter before being braised in water with salt. This dish has an indescribably delicious taste and is considered a premium local food.
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