Temple No

Temple No

　　Temple No is a signature dish of the Naxi people in Diqing, known in the Naxi language as "blown liver." The pig liver is inflated, then marinated for 12 hours in refined salt, five-spice powder, shredded ginger, and Shaoxing wine. After marination, it is dusted with Sichuan peppercorn powder and air-dried. When served, the Temple No is placed in a soup pot, along with chili, ginger, and Sichuan peppercorns, and simmered over low heat for two hours before being sliced. It has a rich red color, aromatic and spicy flavor, and can be stored for up to a year without losing its taste.