Blown Liver in Lijiang

To make Lijiang Blown Liver, the first step is to select fresh pig liver, with the most vibrant color indicating the best quality. Traditionally, a wheat straw or a bicycle pump is precisely inserted into the liver’s windpipe. While the liver is still warm, air is gently blown into it, and the liver is simultaneously patted to ensure even expansion to its maximum extent. This process requires a high level of skill and control; any misstep or excessive force can cause the liver to burst and leak air. Once the liver is fully inflated, the blowing tube is carefully removed.

Next comes the crucial marinating stage. Baijiu (a type of Chinese liquor), freshly ground chili powder, local natural scallions, Hongqiao Dongshan red Sichuan pepper powder, aged vinegar from a local traditional vinegar factory, and salt are mixed in specific proportions to create a special seasoning. Part of the seasoning is mixed with liquor and slowly poured into the liver through the bile duct, while the rest is evenly applied to the surface of the liver to ensure thorough flavoring. To ensure good ventilation, pine cones, bamboo slices, or corn cobs are used to prop open the liver lobes. The liver is then hung in a cool, well-ventilated place. Typically, the marination is done during the coldest “Sanjiu” period of the year. After about twenty days, when the moisture has gradually evaporated and the color has darkened, the blown liver is ready. Another method involves inflating the liver with a blowing tube immediately after it is freshened, then pouring a mixture of baijiu, Sichuan peppercorns, and salt into the inflated liver through the bile duct, and evenly applying salt, pepper powder, star anise, and liquor on the outside. The liver is then placed in a basin and marinated for about ten days before being taken out to dry.

The texture and flavor of Lijiang Blown Liver are extremely unique. It discards the unpleasant smell commonly associated with ordinary pig liver and becomes refreshingly palatable. After marination and drying, the cholesterol in the liver fully evaporates, and the structure contracts into fibrous air pockets, resulting in a wonderful change in texture. When eaten, the blown liver is usually washed, boiled whole, and then sliced thinly after cooling. The common way to enjoy it is in a cold salad, mixed with cilantro, sesame oil (or refined vegetable oil), soy sauce, vinegar, scallion, and ginger. The taste is tender and juicy, with the spiciness, alcohol aroma, and the fragrance of various seasonings interwoven to create a unique and delightful flavor that lingers in the mouth. It is an excellent cold dish and a favorite appetizer for locals. Additionally, when cooked using methods such as frying, the blown liver becomes crispy and chewy, presenting a different kind of flavor.

Blown liver holds great significance in the cultural customs of Lijiang. For the Naxi people, it is a traditional dish served during Spring Festival banquets. During the pig-slaughtering season, every household carefully prepares blown liver and specifically saves it for the Spring Festival to entertain distinguished guests. For the local people, blown liver has transcended the category of food. It carries deep homesickness and traditional customs, serving as an emotional bond for people’s attachment to their hometown. It fully demonstrates the unique charm of the local people’s wisdom in creating food and passing down culinary culture.

In terms of nutritional value, pig liver is rich in protein and animal iron, making it an excellent nutritional food for improving the health of children with nutritional anemia. It also contains a large amount of Vitamin A, which is very beneficial for the bone development of young children and promotes the repair of the epidermal tissue.

If you are in Lijiang and eager to taste authentic blown liver, consider visiting local specialty restaurants or snack shops. These places not only offer authentic Naxi cuisine but also immerse you in a rich cultural atmosphere, allowing you to fully experience the unique charm of Lijiang Blown Liver.