After tasting lijiang traditional foods such as pot side rice, green thorn fruit tip, rice enema, etc., this time we are looking for the same traditional food of Lijiang - pig lung filling. But compared to some common popular delicacies, the traditional dish of filling pig lung is much more niche. So, how to make this "niche delicacy"? Let's move on...
The pig lungs are repeatedly filled with water and poured out until the blood foam is washed, and the pig lungs begin to appear white, and you can move on to the next process.
According to personal taste, add a variety of spices, mix well, and pour into the pig lungs. When it is filled with overflow, it is repeatedly patted until the entire pig lung is inflated, and the irrigation of the pig lung is completed.
Every chef who makes pig lungs has his own favorite taste, and this feeling is the taste of Lijiang hidden in his heart.
(Click on the video below to watch the full program ↓)
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Reporter/and Xu Bing Li Qingmei
Editor-in-Charge/Yang Guozhen Zhang Liyao
Editor/Mu Hongliang Li Gang
Executive Producer/Zhang Zhenghe
Director System/Ma Xiang Yang Guojun
Lijiang Radio and Television Station TV Center public channel