Midu Wind Liver

Last updated 2026-11-15 — Wind Liver, also known as Honeycomb Liver due to its honeycomb-like cross-section, boasts a rich and fragrant taste and is another renowned local specialty of Midu. Its production dates back to the mid-Ming Dynasty. The preparation process involves cleaning a fresh pig liver (one that is intact, undamaged, and with the gallbladder still attached), inserting a tube into the hepatic ducts to inject air, causing the entire liver to expand into a honeycomb shape. Then, a mixture of seasonings primarily made from red yeast rice powder—blended with white liquor—is poured into the liver until it is fully stuffed. Air is then pumped in again to distribute the seasonings evenly throughout the liver. The opening is sealed, and the liver is hung in a cool, ventilated place to dry, completing the process.