When we arrived, the scene was spectacular. A group of local Bai people are covering pigs with straw and burning them. The scene was filled with the smoke of straw and the smell of burnt pigskin. This is a famous dish of Bai nationality-rawhide, which is a national specialty that Bai people like. Many people who have traveled to Yunnan have eaten this dish and praised it.

It didn't take long for the pigskin to be cooked, pieces were brown, legs were tilted high, and the pig's head was buried in red straw ash. A good raw skin naturally needs to choose a good pig, which is called "tooth pig" locally. It is a boar that has been castrated since childhood. It must not use sows and sick pigs. People will get sick if they eat them.

After complete combustion, the pigs are tightly covered with charred ashes, fermented for one hour, and then cleaned. The owner grabbed a handful of straw and rubbed it on the pig to wash away the burnt things. At this time, the pigskin is ready to eat, and some locals directly pick up a piece of pigskin and put it in their mouths.

Another chef picked up a knife and prepared to start decomposing pork. This brown skin is the main course this time. On holidays and happy events at home, Bai people will kill one or two pigs to make hides. In fact, some other Bai people will come to eat raw, and Bai people have always maintained the habit of eating raw.

The small piece of pigskin on the pig's front foot, called "not seeing the sun", is the best material in rawhide. What I have on me is a sign of "not seeing the sun", and the locals told me that it is a pig whip.

Fresh hides are the best. Sprinkle a little salt on it and you can eat. The layer of fluffy fat that sticks to the skin like snowflakes is the most appetizing. Locals call it "sand meat", which is just a few threads, precious above precious, and a little granular. But after a long time, it is continuous and loses its crispness, so it is often dipped in water to increase the flavor.

Besides raw skins, Bai people also eat pork and liver raw. Although it was a bit daunting, I even got up the courage to take a sip after drinking two doses of white wine. The pork liver is tender and smooth, while the pork is continuous and the taste is not unacceptable. Maybe alcohol paralyzed my taste. In the past, when they were not rich, Bai people could only eat delicious raw skins once or twice a year. Now, in the market, this dish is sold in local restaurants. Do you have the courage to try this delicious ethnic food? Welcome to participate in the message discussion.