Baoshan Roast Whole Pig

Baoshan Roast Whole Pig

　　The "Da Shao," or roast whole pig, also known as grilled meat, is a famous dish served at banquets in Baoshan and a traditional delicacy from the Baoshan area of Yunnan Province. The most renowned version is produced by the Supply and Marketing Cooperative of Hetu Township in Baoshan City, commonly referred to as "Hetu Da Shao."

The Da Shao is made using locally raised fine-boned pigs. These fine-boned pigs are a small-sized breed typical of temperate zones, with plump bodies resembling swollen soybeans — locals call them "bean-round pigs." The preparation method involves selecting a semi-fat pig weighing 35–40 kilograms, slaughtering it, removing the hair and cleaning it, then splitting the belly open and laying it flat on a specialized stove. The skin is first scorched with charcoal to remove surface moisture, then the pig is pricked all over and brushed with seasonings such as soy sauce, ginger juice, and salt to allow the flavors to penetrate the meat. It is then placed back over the fire and roasted — turning it from belly to back — until the skin turns golden and crisp, after which the charred outer layer is scraped off. This process of pricking, seasoning, roasting, and scraping is repeated three times.

When serving, the Da Shao is cut into cubes and eaten with a dipping sauce made of vinegar, soy sauce, chili oil, cilantro, and minced garlic. It can also be shredded and mixed with pickled vegetables along with seasonings for a distinctive flavor. Baoshan Roast Whole Pig is crispy on the outside and tender on the inside, offering a richly fragrant, flaky, and juicy texture. The fat is translucent and not greasy, while the lean meat is delicate and full of flavor.