Dali rawhide is a traditional dish of Yunnan Bai nationality. Raw skin, white language herl gerd [sound: herl, that is, Herlgerd (raw)]. On holidays or daily gatherings, Bai people always take uncooked hides as their signature dishes and specialties.

There are two ways to eat raw skin and raw meat: one is to eat raw skin and seasoning together without putting them together; One is to mix seasoning with raw skin and raw meat and make a cold salad directly. The two ways of eating have their own characteristics and taste.

Pay attention to raw skins

There are several areas where raw skins are popular in Dali, such as Eryuan, Heqing and surrounding towns and villages in Dali, among which Eryuan's raw skins are top grade, and the materials and production are particularly particular. The best raw hides are made of pork hind legs, loin and loin, and the raw hides should be cut finely without breaking. The authentic plum vinegar, wild pepper, chili pepper paste, hemp seeds, minced garlic, ginger, coriander (coriander), cold boiled water, sugar, salt, soy sauce, and the preparation of dipping water is very particular.

the most authentic rawhide is raw, and has not been cured. There are many hot springs in areas where raw hides are eaten. After pigs are killed, they are usually burned with loose hair and then washed with hot water. In this way, the pigskin is golden and the meat is tender.

When raw meat slices dipped in juice are eaten in your mouth, you will never feel the fishy smell of pork slices. What you feel is fresh, tender, delicious and full of fragrance.

There are three kinds of pork that can't be used to eat raw skin in Dali, namely Misa pig (parasite), sick pig and old sow.