Libo Pickled Acidic Meat

Libo Pickled Acidic Meat

　　The pickled acidic meat has crispy skin, tender flesh, a fragrant taste, moderate acidity, and is not greasy — making it appetizing. The “ripe” pickled meat features fat that is milky white and lean meat that is dark red. The preserved meat can be eaten straight after being taken out; if a bit of dried chili powder is sprinkled on top, the flavor becomes even better.

　　Pickled acidic meat is one of the traditional delicacies of the Buyi ethnic group in the Lianshanwan area of Libo County, and is a popular dish served during holidays and to honored guests. In Lianshanwan, every household has jars and the inherited skill of curing acidic meat. The pickled acidic meat is tangy, sweet, and refreshing, making it a favorite local dish in summer. After a day’s hard work, when dinner time comes, a bowl of pickled acidic meat with just a bite or two savored slowly brings a rush of fresh, tangy aroma — instantly revitalizing the spirit and wiping away all fatigue.

　　Lianshanwan pickled acidic meat is not only one of Libo’s renowned local dishes, but also carries unique culinary cultural charm. Its preparation technique is very meticulous, utilizing the scientific principles of chemical reactions and fully demonstrating the wisdom of the ancient Buyi people. The basic production process is as follows: First, prepare a small jar, meat, millet (or rice), salt, ginger, and Sichuan peppercorns. Second, slice the meat thinly, mix in an appropriate amount of salt, ginger, and Sichuan peppercorns, and stir well. Third, soak millet (or rice) in water at a ratio of 2–3 taels per jin of meat, then pan-fry until dry and cooked. Fourth, clean the jar, place a few hot coals inside to dry it, remove the coals shortly after, quickly put the mixed meat into the jar, press it down tightly, cover the lid, and add water to the rim of the jar. After about three weeks, the raw meat originally placed in the jar will have naturally cured into cooked meat. Upon opening, it can be eaten directly. The color and freshness of the pickled acidic meat are remarkably well preserved — looking as fresh and vibrant as newly butchered meat, with genuine color, proper taste, and a tangy, delicious flavor. The fat part is milky white, and the lean part is dark red. It can be eaten straight from the jar, and if a bit of dried chili powder is sprinkled on top, the flavor becomes even better. Varieties of Lianshanwan pickled acidic meat include pickled acidic pork, pickled acidic beef, and pickled acidic chicken.

　　In addition, the Lianshanwan pickled acid vegetable series includes pickled acid vegetables, pickled wild scallions, and other vegetarian acidic preserves. The range of farmhouse acidic series is incredibly diverse, truly a feast for the eyes. With the rapid development of rural tourism in Lianshanwan, visitors from all directions flock in, and the local pickled acidic meat has gained widespread popularity among tourists. The food culture here is beginning to gain fame far and wide, its aroma drifting across the land.