Pig Liver Vinegar

Pig Liver Vinegar

　　Pig Liver Vinegar, like Blown Liver, is also a local specialty food. Since ancient times, there has been a saying in western Yunnan: “Lijiang flatbread, Heqing wine, and Jianshui women’s Pig Liver Vinegar.” This shows just how well-known Heqing’s Pig Liver Vinegar really is. This delicacy is also typically made around the Lunar New Year, when families slaughter their pigs for the festive season. The local chili peppers grown in the garden are finely pounded in a salt mortar — the pure chili powder is as bright red as a ripe tomato, a sight that’s truly impressive.

　　Then, the pork ribs are chopped into inch-long pieces. Using snowmelt from the Jade Dragon Snow Mountain, along with authentic Sichuan peppercorn powder from Dongshan Daoliuqing, ginger slices from Jiangyinba, and an appropriate amount of salt, the mixture is sealed in earthenware jars and fermented until July or August. When the jar is opened at that time, the vibrant red color remains unchanged even after ten or fifteen days. Just looking at the freshly fermented Pig Liver Vinegar is enough to make your mouth water. There are many ways to enjoy it — it can be steamed in a bamboo steamer, used as a seasoning, or added to fish dishes. No matter how you prepare it, adding just a bit of Pig Liver Vinegar will infuse stir-fried, deep-fried, braised, or boiled dishes with an incredibly fragrant and spicy aroma. It’s truly a unique delicacy of western Yunnan.