Blown Lung

Blown Lung

　　Blown Lung

　　Blown Lung To make blown lung, fresh pig lungs are inflated through the windpipe while being massaged with hands to expand them. Then, an appropriate amount of salt, tsao-ko powder, chili powder, and mashed garlic are mixed with warm water into a paste. Using a spoon, this mixture is poured into the lungs through the windpipe while shaking, inflating, and massaging the lungs. This process is repeated about 5–6 times until the lungs are fully filled.

　　The windpipe is tightly tied with hemp string and hung in a high place above the hearth to dry. After 2–3 months, it is ready to eat.

　　Features:

　　It has a fragrant and delicious taste, is not greasy, cool and appetizing, making it an excellent cold dish. It can be taken out and eaten as desired and can be preserved for about 1 year.