Raw Skin from Eryuan

Raw Skin from Eryuan

　　Raw skin is a unique dish of the Bai ethnic group. It involves roasting a whole pig or sheep over a straw fire. Once it’s half-cooked, the hair is removed and the meat is roasted again until the skin and flesh turn golden yellow. When served, the meat is sliced into strips or pieces and seasoned with ginger, scallions, garlic, preserved plums, chili peppers, and other spices, resulting in a fragrant and fresh taste — a traditional delicacy reserved for honored guests.

The most authentic raw skin is eaten raw, without any cooking process. Areas where raw skin is commonly consumed often have natural hot springs. After slaughtering the pig, pine needles are typically used to burn off the hair, followed by rinsing with hot water. This results in golden-yellow skin and tender meat.

When dipped in the sauce, the raw meat slices lose any usual gaminess associated with uncooked pork, offering instead an unprecedented tenderness, freshness, and burst of flavor in every bite.