Commonly known as "foot-wrapped meat", it uses the better "two-knife meat" and cuts it crosswise with a very sharp kitchen knife. The cut meat is rectangular, thin and long, so thin that a human figure can be seen. It's so long that a piece of meat can fill a plate. It is characterized by its unique shape and excellent taste, which is deeply loved by tourists.

Some people say that the "foot-wrapped meat" in Daba Miao Township should be called "Daba white meat". However, the people in Dam do not agree with this statement and believe that there is a misunderstanding that it is related to "Lizhuang white meat", so they usually call it "thin sliced ??meat". "Wrapped feet meat" on the one hand describes the long and thin slices of meat; on the other hand, it means that it needs to be wrapped around with chopsticks when eating.

According to local chefs, the key to making Daba foot-wrapped meat is mainly focused on the four elements of fine selection of ingredients, accurate heat, perfect knife skills, and the fragrance of dipping water, all of which are indispensable.

The selection of ingredients must be careful, and the selection of ingredients for bound foot meat is very particular. The part after the first cut on the buttocks of the pig's hind legs is commonly known as "two cuts of meat". Each pig only has about two kilograms. Because the meat in this part is of good quality, the meat is evenly fat and thin, with no blisters and less fat. When the dish is ready, the fat and thin meat are tightly connected without delamination and separation, and it only has a beautiful appearance after being plated. The raw materials require the meat with the skin on, sear the skin side with fire, wash and scrape it clean, and then proceed to the next process.

The heat must be accurate. When cooking the meat, you must first lift the meat horizontally so that it can be cooked in a short time. During the cooking process, the blood floating on the water should be removed frequently, and the water temperature should be maintained at 90 degrees Celsius. That is, when the water boils, add cold water so that the meat is evenly heated from the outside to the inside. If the water temperature is too high, the meat on the outside will be overcooked but the meat on the inside will still be raw, affecting the finished dish. The temperature at which the meat is cooked is very important. It is best when it is just cooked.

Knife skills are essential, and the most distinctive feature of foot-wrapped meat is the knife skills. The sliced ??meat is a must-have for Dam’s foot-wrapped meat. The slender blade is inserted through the pig skin, and each slice of pork can be 20 to 30 centimeters long, 15 to 20 centimeters wide, and only 1 to 2 millimeters thick. It requires years of practice on the part of the chef to make perfect cuts. Almost transparent. Generally speaking, when we Dam people eat it ourselves, the slices are as long as the meat is. Only when guests from out of town come, to show elegance, cut the meat into pieces about 15 cm long and put them on the plate in order. It is said that a few years ago, there was a chef named Yuan Naigang in Dam, who was known as "the best knife maker in southern Sichuan." He was the knife skills teacher in Dam's foot-wrapped meat. In the foot-wrapped meat competition at the Dam High Costume Culture and Art Festival in 2010, Ye Yongqiang from Dam Yeshan Restaurant won the reputation of "the best knife in Miao Township".

It needs to be fragrant when dipped in water, and the key to the foot-wrapped meat is dipping it in water. The characteristics of dipping in water are fresh color and strong aroma, especially the garlic aroma and fresh taste. The main condiments are: paste chili, soy sauce (homemade by Dam people is the best), minced garlic, MSG, Sichuan peppercorns, a little sugar and vinegar. You can first soak the minced garlic and ginger in hot water for cooking meat. After being dipped in the seasoning, you will feel fragrant and refreshing in the mouth, fat but not greasy, chewing into residue, leaving endless aftertaste. The feeling after eating is amazing and will not be forgotten for a long time. Of course, you have to eat it one bite at a time. Only then can you truly comply with the local characteristics of the Dam people of "eating meat in big chunks and drinking in big bowls."