WhitePig's Head MeatNow, Master Sun, in his seventies, is renowned for his century-old recipe in brining whitepig's head meatthroughout the Shangdang region.In the 1960 National Financial and Trade Skills Competition held in Southwest Shanxi Province, he won first place in the "Head and Leg Meat Brined Products" category with his meticulously crafted white pig's head meat.Firstly, one must select a good pig's head. Then, melt the rosin over fire, brush it onto the pig's head, allow it to cool before peeling off the hardened rosin and soaking the pig's head in cold water.After washing, cut the pig's head in half down the middle and remove the ears and wash thoroughly.Place the pig's head into a simmering brine pot with old broth. No additional seasonings are added; cook for two hours.Skim off any floating fat, remove the pig's head and soak it in cold water until white.When serving, lay out a clean damp cloth on the cutting board and slice the white pig's head meat very thinly with a fish belly knife into cloud-like slices; the thinner and larger the better.Take the sliced white pig's head meat and place it in a small bowl. Add an appropriate amount ofsalt,cucumberslices,chivessegments,gingergarlic sauce (garlic and ginger paste),vinegarandsesame oilmix well before serving.

Its distinctive features are: the meat is white, tender, and thinly sliced like paper; it is spicy and refreshing when eaten.Cooking NetworkOfficial Website