The scene was spectacular when we arrived. A group of local Bai people were covering the pigs with straw and burning them. The scene was filled with the smell of straw smoke and the aroma of burnt pig skins.

This is the Bai people preparing to make a famous Bai dish - rawhide, a national specialty dish that is loved by the Bai people.

Many people who have traveled to Yunnan have eaten this dish and praised it.

It didn't take long for the pig skin to be grilled, with patches of browned color. The legs were kicked up high, and the pig's head was still buried in the red straw ashes.

To get good raw hides, you must naturally choose good pigs. They are locally called "tooth pigs", which are boars that have been castrated since childhood. Sows and sick pigs must not be used, as they will make people sick if they eat them.

After it is completely burned, the pig is covered tightly with burned ashes. After fermentation for an hour, cleaning is carried out. The master grabs a handful of straw and rubs it on the pig to wash away the blackened things.

At this time, the pig skin is ready to eat. Some locals directly picked up a piece of skin from the pig and put it in their mouth.

Another chef picked up the knife and started to break down the pork. The browned skin was the main dish this time.

Every time there is a festival or a happy event in the family, the Bai people will kill one or two pigs to make raw hides. In fact, some other Bai people will also come to eat them raw. The Bai people have always retained the habit of raw food.

The small piece of pig skin inside the pig's front foot is called "Bu Jian Tian", which is the finest material in rawhide.

The thing I was carrying was a symbol of "not seeing the sky". The locals told me that it was a pig whip.

Freshly made rawhide is the best, just sprinkle a little salt on it and eat it.

The layer of snowflake-like, fluffy fat sticking to the skin of the meat is the most appetite-stimulating. The locals call it "sand meat". There are only a few strands, which are more precious than precious, and have a bit of a grainy feel.

After being stored for a long time, it becomes soft and loses its crispness, so it is often dipped in water to enhance the flavor.

In addition to raw hides, Bai people also eat raw pork and liver.

Although a little intimidated, I mustered up the courage to take a bite after taking two sips of white wine. The pork liver was tender and smooth, while the pork was soft, and the taste was not overwhelming. Maybe the alcohol had numbed the taste.

When they were not wealthy in the past, the Bai people could only eat delicious rawhide once or twice a year.

Nowadays, this dish is sold in the market and in local restaurants.

Do you have the courage to try this heavy-flavored ethnic food?

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