Tibetan Fragrant Pig 藏香猪
Tibetan Fragrant Pig is featured among the local specialties of Tibet (Xizang).
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Tibetan Fragrant Pig (藏香猪) is the pork of the Tibetan pig, a local Chinese breed that farmers in Qamdo (昌都), Tibet, raise and cure. Zogang County (左贡县) and Baxoi County (八宿县), both in Qamdo, have Tibetan pig industries.
Where it comes from
The Tibetan pig is a local breed of Chinese pig, divided by producing area into Tibetan, Diqing (迪庆), Sichuan and Gannan (甘南) types. It entered the national record of Chinese pig breeds in 1986, the national list of protected livestock breeds in 2000 and the national list of protected livestock and poultry genetic resources in 2006.
Tibet Daily describes a pig farm run by Qimei Tsering (其美次仁) near Bitu Township (碧土乡) of Zogang County, in the valley of the Yuqu River (玉曲), that can hold up to 2,000 pigs. He calls the pigs Zogang's treasure, and the paper likens them to black pearls scattered on the plateau.
How it is made
According to Qimei Tsering, the Zogang Tibetan pig is a medium-sized fragrant pig with mostly lean meat; it grows at high altitude in the plateau's particular climate, and its meat is especially firm. When he smokes the pork he uses white fir wood as the base, and when he boils it he adds Chinese angelica root (当归) and the distinctive salt of Markam (芒康) to lift the flavour.
How it is eaten
Baxoi County is paired with the city of Fuzhou (福州) in Fujian for aid, and its Tibetan pig industry is a key project of the Fuzhou aid team. At the 2025 Haijiaohui trade fair (海交会) in Fuzhou, a Baxoi company showed Fuzhou-style bianrou wontons (扁肉) and rouyan (肉燕), made from Tibetan pork with Fuzhou techniques, the Fuzhou Evening News (福州晚报) reported.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-25. Recipes and servings vary between kitchens.