Wuping pig bile is purple and brown in color, slightly sweet in fragrance, and is a famous cold dish for banquets. It contains various nutrients such as sugar and vitamins, and has the effects of promoting fluid production, invigorating stomach, cooling and detoxifying. When eating, just steam it, put a layer of sesame oil on it while it is hot, cut it into thin slices and mix it with a little garlic, and it will be full of fragrance and charm. Locals often regard it as a good product for entertaining guests and friends and giving gifts to relatives and friends. Compatriots from Hong Kong, Macao and overseas Chinese especially like this hometown flavor.

Wuping pig bile is exquisitely made, lacking in raw materials, with many processes and strong seasonality. It must go through seven processes: washing, batching, pickling, drying, flattening, shaping and inspection. Choose fresh "glutinous rice pig liver" with dark brown color, remove pig bile, soak it in salt water with a certain concentration, and add appropriate ingredients such as five-spice powder, sorghum wine and star anise. After bile seeps into the liver, it is taken out and hung in the sun, and it is reshaped every 2-3 days. The pig bile made in this way has beautiful appearance, symmetrical color, delicious taste and good quality. Every year in late autumn and early winter, the weather is sunny, which is a good season to produce dried pig bile.