Naxi cured pork-liver salad 吹猪肝

Cured pork liver is cooked, sliced and served with a savory dressing. Try a small portion at a Naxi restaurant and ask about the garnishes.

How it is made

Pork liver is inflated through its internal channels, seasoned and dried or cured before being cooked and sliced. The inflation creates small spaces that distinguish it from ordinary dense liver.

Flavour & texture

The slices have a porous, resilient texture and concentrated savory flavor, with the dressing filling the tiny openings and adding tang or spice.

Local roots & traditions

Chui zhugan is found in Naxi food settings and neighboring Yunnan traditions, with local differences in curing and serving.

How to order Naxi cured pork-liver salad

Try a small cooked portion and ask about the garnish.

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Fire-roasted eggplant salad 火烤茄子凉拌 →

Eggplant is roasted over direct heat until its flesh softens, then peeled or opened and torn into pieces. A dressing of savory, sour or spicy ingredients is mixed in after cooking. The flesh is silky and smoky, with the dressing providing brightness and heat. It remains soft rather than becoming crisp like a fried eggplant dish.

Try a different local texture

Sanchuan cured ham 三川火腿 →

Pork legs are salted and cured into ham, then prepared for eating in cooked slices or as an ingredient in other dishes. Thin slicing distributes the strong seasoning. The lean meat is concentrated and savory, while the fat softens during cooking and flavors vegetables or broth.

Questions before you order

What name should I show when ordering?

Show 吹猪肝 for Naxi cured pork-liver salad. Try a small cooked portion and ask about the garnish.