People in Yunnan are more likely to be called "hometown treasures" than people in other parts of the country.

Just say that Yunnan people are particularly homesick.

Even if you are far away from home, you will miss the taste of "home"

When the twelfth lunar month enters the Yunnan Plateau, the dry wind will blow for a month, and some delicacies must be prepared before the Spring Festival. Therefore, Bai compatriots living at the foot of Laoshan Mountain in Yunnan and beside Erhai Lake will spend time preparing delicious food.

Almost every household loves to do this traditional "liver blowing", and its craftsmanship is extraordinary. The "liver blow" made is delicious.

"Blowing the liver" is a traditional dish of the Bai people in Dali, and almost everyone here knows it. Bai people in Dali always serve a liver-blowing dish when entertaining foreign guests.

Blowing liver and cooling tablets is the simplest and most common way to eat. Natural air-drying blows the liver to expand like steamed bread, the fat shrinks into fibers, and the section is densely covered with pores. The seasoning is absorbed and soaked by pig liver, and with hot and sour dipping water, the taste is extremely refreshing and even slightly sweet.

This delicious "liver-blowing" can be preserved naturally for more than 10 months, usually in the coldest "March 9" season of the year, so that the delicacies will not deteriorate and rot. Although the pig liver is common, it should be fresh, full and bright red, and it should not be damaged, otherwise it will leak out when it is blown into the pig liver.

The craft of making "liver blowing" is passed down from generation to generation. My mother-in-law passed this craft on to her daughter-in-law. Without a specific formula, Dali Bai girls inherited this craft.

In Heqing, Dali, every family has a look at the spring water, which is the Millennium snow water flowing from the depths of Yulong Snow Mountain. To do "liver blowing", we must first wash the pig liver with snow water from Yulong Snow Mountain. Then, hardworking Bai women began to prepare spices, and the preparation of spices is the key to the taste of "blowing liver".

The main ingredient is Chili powder made of peppers picked in our garden, which is red and pungent. Add pepper, vinegar, soy sauce and salt, and the mountain spring water in the yard is directly used to prepare seasoning without boiling and disinfection at high temperature. Finally, add strong Heqing dry wine, and the taste can quickly penetrate into pig liver under the action of alcohol.

Next, enter the most critical step-blowing pig liver, which needs a man with a large lung capacity to do. Find a hollow bamboo tube and blow it hard into the liver. Liver blowers need to master strength and skills. If you push too hard, the pig liver will leak, and if it leaks, it will be tied up.

Pat the pig liver to make the gas evenly dispersed in all corners of the pig liver, which is also a way to test whether the pig liver is blown properly. The pig liver was blown like a burnt fat duck, and then the production of blown liver was completed.

After the pig liver is blown, the seasoning prepared in advance should be stuffed into the stomatal passage of the pig liver, and when it is almost stuffed, some refined salt should be coated on the outside. Finally, with a thin hemp rope, the pig liver that is about to fly is hung under the eaves, some of which are like cocks. In order to prevent uneven liver stem, corn kernels are also sandwiched between liver valves to prevent maggots or strange smell when it is not dry.

After being blown by wind and frost in winter, the color of pig liver gradually darkens, and it can be eaten by blowing liver. "Blowing the liver" can be stewed, boiled, steamed and fried.

In the Spring Festival or friends and relatives from afar, you can have a delicious meal in minutes. The seasoning for "blowing liver" is also carefully prepared, and spices such as chopped green onion, radish and waxberry need to be added. It is fragrant and sour when eaten, with a long and unique taste and endless aftertaste. No wonder, this delicious food has become the top grade for local Bai people to entertain guests. But when eating "blow liver", there is also a local custom that each guest can only eat six tablets.

According to legend, in the early years of the Tang Dynasty, there were six ethnic tribes living in Erhai Lake, Yunnan Province, which was called "Six Imperial edicts" in history. They are the ancestors of the Bai nationality. Every year, when paying tribute to the Tang Dynasty, there is always a gift for each imperial edict, and the return gift of the Tang Dynasty is also one gift and six gifts for each imperial edict. Therefore, according to the custom left by ancestors, Bai compatriots have been passed down to this day. Moreover, the Bai compatriots here are familiar with Chinese, and they use Chinese homophones to enrich their lives-"6636, blessed, blessed" to celebrate.

A delicious meal, wrapped in some feelings and mixed with some cultures, has left a deep impression on the plateau people at the time of season change and growth departure, and a traveler will never forget it.

Yunnan, with obvious landform characteristics of plateau, mountain forest and canyon, is rich in natural ingredients and simple and straightforward, which is the most mainstream practice of Yunnan cuisine. "Blowing the liver", an "alternative" in Yunnan people's recipes, has a complicated production process and takes time to precipitate. They bear the memories of Yunnan people's years, and are wrapped in homesickness, homesickness and homesickness.