Libo Acidic Meat

Libo Acidic Meat

　　Libo acidic meat has a long history and enjoys widespread fame. In Libo, nearly every household has a jar fermenting this tangy meat. During holidays, joyous occasions like weddings or birthday banquets, and whenever friends and family come together, acidic meat is an essential dish on the table. Especially in summer, setting out a small dish of acidic meat means that when the meal gets heavy with greasy meats, a bite of this tangy treat refreshes the palate—its sharp acidity feels like a cool gust of wind, lifting your spirits and whetting your appetite.

　　The fermented acidic meat features a crispy skin, tender and flavorful meat, a delicious aroma, and a well-balanced sourness that never feels greasy—instead, it boosts your appetite. The preparation involves slicing fresh meat (from pork, beef, dog, or wild goat—all are acceptable) into thin pieces, placing them in a basin, and then mixing in salt, Sichuan peppercorn rice, saltpeter, and fried glutinous rice (or millet) in proper proportions until evenly coated. Next, take a clean jar and smoke it over burning straw from glutinous rice stalks for about three minutes. Once thick smoke fills and then dissipates from inside the jar, promptly pack in the seasoned meat slices, pressing each slice tightly against the next until all are firmly compressed. Place a red-hot charcoal piece on the very top, seal the jar’s mouth, and set a water-filled tray on the jar’s rim to create an airtight seal. Be sure to regularly add water to the tray (to prevent air from entering the jar). Generally, in summer it takes about ten days, and in winter around three weeks, for the meat to fully “ripen.” Once ripe, the fat turns milky white and the lean meat a dark red. The cured acidic meat can be eaten right away, but for even more flavor, serve it with a sprinkle of dried chili powder.