Rongjiang Fragrant Goat

Rongjiang Fragrant Goat

　　The area around Taxi and Pingyang townships in Rongjiang County boasts picturesque scenery, a mild climate, high-quality water, fertile land, and abundant forage resources, with a wide variety of plants suitable for fodder. As a result, the goats raised here are small in size, tender in meat, mild in gaminess, and delicious in flavor. They have been hailed as “Fragrant Goats” by relevant provincial authorities and experts.

　　 The Rongjiang Fragrant Goat not only has fine wool and premium hide, but also gives rise to “Yangbie,” a delicacy renowned across central Guizhou. Yangbie, originally a savory dish from the mountainous regions of Rongjiang and neighboring counties, is a favorite dish served by the Dong, Miao, Shui, and Yao ethnic minorities to honored guests. After butchering the Fragrant Goat, the greenish liquid found in the stomach and small intestines—comprising partially or fully digested food—is extracted. This liquid is then sautéed with seasonings such as Sichuan peppercorn, ginger, coriander, tangerine peel, garlic, and chili peppers to make “Yangbie.” When stir-frying goat meat or offal, adding Yangbie as a flavoring creates a dish known as “Yangbie-flavored Goat,” which is richly aromatic, pleasantly bitter with a sweet aftertaste, stimulates the appetite, and is believed to have medicinal benefits such as nourishing kidneys, improving digestion, and clearing internal heat. For centuries, Yangbie has been a treasured dish beloved by the ethnic minorities in the Rongjiang region. As the saying goes, “When butchering a goat, share the Yangbie first—without it, the flavor is lost.” Thus, during rural ceremonies where goats (or cattle, for “Niubie”) are slaughtered, it’s common to see people of all ages lining up with pots and bowls to receive their portion of Yangbie in a lively scene.