According to the "Wuping County Chronicle": During the Jiajing Period of the Ming Dynasty (1522-1566), there were historical records of the processing and production of pig gallbladder and liver in Wuping County. The creation has a history of at least 400 years. It is said that during the Ming and Qing Dynasties, scholars from various counties in Tingzhou Prefecture went to the seat of the prefecture (today's Changting County) to take exams. On the night after the examination, scholars from each county gathered in a hotel, drank wine, composed poems and couplets, and tasted each other's specialties brought from their hometowns. Talented people, good wine and delicious food, everyone was full of interest and had a great time. At that time, the pig gallbladder and liver brought by Zhong Xiucai from Wuping had a unique preparation method, a mellow flavor, a sweet aroma, and a long aftertaste. Eaters were full of fragrance and praised it endlessly. From then on, Wuping pig gallbladder and liver became famous and was officially recognized as the first of the "Eight Great Foods in Western Fujian". Starting from the late Ming Dynasty to the early Qing Dynasty, Wuping Hakka people continued to migrate out of the country, and their footprints spread all over the country, Hong Kong, Macao, Taiwan, Southeast Asia and other places. Wherever the Wuping people moved, they brought local specialties including pig gallbladder and liver. When they returned to their hometown to worship their ancestors, they took away large and small packages of local specialties. During the Republic of China, during the late autumn and early winter seasons, when the weather was sunny, the temperature difference between day and night was large, and the climate was dry, every household was drying pig gallbladder and liver. By the early years of the Republic of China, Wuping pig gallbladder and liver had become famous far and wide.

In order to develop local famous local specialties, the Wuping Commerce Bureau built the Wuping Pig Gallbladder and Liver Factory in 1956. The production of Wuping pig gallbladder and liver began to take the road of industrialization, and its output and influence doubled. During the Cultural Revolution, Wuping was one of the spots for educated youth who went to the mountains and countryside. Today, the most unforgettable memories of Wuping among the educated youth include Wuping’s local specialties including pig gallbladder and liver. In November 1985, Wuping built a semi-automatic production line capable of processing 50 tons of pig gallbladder and liver annually. In 1985, "Wuping Pork Gallbladder and Liver" won the first Famous, Special and Excellent Dish Award of Fujian Province. In 1988, it won the "Wuyi Award" from the Fujian Provincial Food Industry Exhibition and Evaluation Committee for Famous, Excellent, New and Specialty Products. Its products are exported to places both inside and outside the province and in Southeast Asia. In recent years, Wuping has established the Pig Biliary and Liver Association, with more than 30 member units. The scale of Wuping’s pig gallbladder and liver processing has continued to expand, its output has increased year by year, and its popularity has further increased.

The mountain winds in the Hakka mountainous areas are sinister and the water is cold. Another characteristic of the Hakka diet is that it pays equal attention to food supplements and dietary therapy. Hakka food philosophy believes that the characteristics of food can be divided into "cold" and "hot", and attention should be paid to the balance of hot and cold in the diet. These dietary concepts are reflected in the conditioning of Hakka diet, medicines and supplements, so the Hakka diet pays great attention to using these to make up for the lack of food conditioning and better balance the body's attributes. Pork liver is rich in nutrients and is one of the best products for nourishing blood. It is sweet, bitter and warm in nature and belongs to the liver meridian. Pig gallbladder clears away heat, moisturizes dryness and detoxifies. Wuping people use salt, high-concentration liquor, a variety of medicinal materials, and local natural spices to make brine. They skillfully soak and marinate the locally produced fresh "waxy pig liver" together with generally discarded pig gallbladder. At the same time, after the bile penetrates into the liver, it is air-dried and sun-dried to make Wuping pig gallbladder with beautiful appearance, uniform color, and "the liver and gallbladder are in harmony". "Wuping Pork Gallbladder and Liver" uses folk Chinese herbal medicine, which has the effect of health care. It fully embodies the Hakka food culture of regulating yin and yang, clearing, replenishing and purging, and integrating food and nourishment.

After the Hakka ancestors moved south, they integrated the food culture of the Central Plains with the food experience of the local indigenous people, and gradually formed their own new food concepts and production techniques, creating a delicate, fresh, simple, mellow, and nutritious food. A food culture. Wuping pig gallbladder and liver is a traditional must-have delicacy made by Wuping Hakka people after winter. The original intention of the ancestors of Wuping to make pig gallbladder and liver was to better store the fresh pig liver that is prone to spoilage in Wuping's hot and humid weather. In this way, pig gallbladder and liver can become both a homely side dish and an elegant dish. The production technique of Wuping pig gallbladder and liver not only inherits the ancient methods of the Central Plains such as "wine making", but also integrates the ancient indigenous methods of the South. It uses a variety of local folk Chinese herbal medicines for detoxification, fish removal, flavoring, and preservation, and integrates the liver and gallbladder. It is both delicious and nutritious, and rich in humanistic connotations. Its production process is very sophisticated and requires multiple processes such as material selection, brine making, soaking, shaping, hanging to dry, air drying, soy sauce, steaming, etc. During this process, pig liver, bile, medicinal materials, spices, salt, wine The ingredients are fused together under the enzymatic action of microorganisms, and the protein and fat in the pig liver are decomposed into a variety of amino acids and acetyl-CoA (sugar). Therefore, it is soft, tough and mellow, has a unique flavor, is bitter yet sweet, fragrant and slightly sweet, promotes body fluids and strengthens the stomach, is cool and detoxifying, and everyone who tastes it is amazed.

Wuping County is an old revolutionary area and a county in the Central Soviet Area. In this red land, red flags, spears and swords interpret the tragic red history. From February 1929 to June 1932, Comrades Mao Zedong, Zhu De, Chen Yi and other leading Red Army troops entered Wuping three times and established a revolutionary base. During Mao Zedong's stay in Wuping, he worked tirelessly to visit the poor in villages and conduct publicity campaigns. He once had a sore throat and a hoarse voice. After the landlady found out, she sent Mao Zedong sweet potato rice porridge and Wuping pig gallbladder and liver, which had heat-clearing and detoxifying effects, every morning. A few days later, Mao Zedong's sore throat subsided quietly. In June 1930, Mao Zedong and Zhu De led the main force of the Fourth Red Army to successfully join forces with the second column of the Sixth Red Army in Wuping. Due to the harsh environment, many Red Army soldiers suffered from night blindness. Their vision at night was very poor, and some could not even see anything at all. The local fellows sliced ??Wuping pig liver and gallbladder, added an appropriate amount of water, boiled it, poured in eggs, and made soup over low heat for the soldiers to eat. After a Red Army soldier drank it once or twice, his eyesight improved and his night blindness was cured without medication. Wuping pig gallbladder and liver are dried wax products, which are easy to carry and rich in nutrients.

On the Long March, some Red Army soldiers took it to climb snow-capped mountains and cross grasslands in case of emergency. During the War to Resist U.S. Aggression and Aid Korea, General Liu Yalou, the father of the Republic of Korea Air Force, strategized and commanded the young People's Air Force to achieve unexpected victories and achieve brilliant results one after another. The general rewarded Air Force heroes with Wuping pig gallbladder and liver, a specialty of his hometown, on many occasions. He said, "Eating more can improve eyesight and make our pilots' eyesight better."