Jianbai Xiang Pig

Jianbai Xiang Pig

　　Jianbai Xiang Pig is a specialty of Jianhe County in Qiandongnan Prefecture, Guizhou Province. Known locally as "liangtouwu," the Jianbai Xiang Pig has tender, crispy meat that is rich but not greasy, and delicious in flavor, whether boiled, pan-fried, or roasted.

　　The main production area of the Jianbai Xiang Pig is centered around five townships in Jianhe County, Qiandongnan Prefecture, Guizhou Province: Nanjia, Nanzhai, Panxi, Mindong, and Guanmo. This rare Chinese pig breed is listed as a Class II protected livestock breed by the Ministry of Agriculture. It is an ancient, primitive breed nurtured over many years by the ethnic minorities of Jianhe. Having undergone more than a thousand years of natural evolution and human domestication, this wild-like special pig breed is well adapted to the local natural environment, living conditions, and the production customs of the ethnic minorities.

　　Locally known as "liangtouwu" (two-headed black), the Jianbai Xiang Pig has a black head and tail with a white middle. Its ears are nearly equal in length and width, extending sideways with tips drooping downward. It has a short neck, slightly concave back, and short legs, with underdeveloped hind limbs. Its belly is large but does not drag on the ground. The teats are neatly arranged, usually in six pairs. It has a flat forehead with swirls of hair and often has splayed hind legs. This pig is small in stature, genetically pure, pollution-free, highly disease-resistant, and tolerant of coarse feed. Locals call it the "radish pig." It is raised in towns such as Taiyong, NanShao, Panxi, CenSong, LiuChuan, and GeDong in Jianhe County.

　　The raising of Jianbai Xiang Pigs mainly involves free-range or semi-free-range methods. Typically, they are fed once in the morning and once in the evening. The pigs usually roam the nearby mountains and forests of the villages to forage for wild fruits and grass roots. As a result, the Jianyang Xiang Pig has strong running ability and more lean meat. Its meat is tender, crispy, rich but not greasy, and delicious in flavor. Its unique aroma, tenderness, natural purity, and lack of contamination have drawn considerable attention. Experts have confirmed that it is rich in essential amino acids and trace elements needed by the human body.

　　Due to the Jianbai Xiang Pig’s thin skin, tender meat, and fragrant taste, it is delicious whether boiled, pan-fried, or roasted. When boiled, its meat is white and tender, rich but not greasy, with an original flavor that is fresh and delicious. When stir-fried, it has a golden-yellow sheen, emits a fragrant aroma, and offers a delicate texture that soothes the throat, leaving a lingering fragrance on the lips.