Is the roast fragrant pig in Bama delicious or the one by the river?

Bama Xiang Pig: It is native to Bama Yao Autonomous County, Guangxi. It is a rare and precious local miniature pig breed with a long breeding history and stable heredity. 1March, 1995, Bama was named as "the hometown of China fragrant pigs" by the National Specialty Economic Committee, and Bama fragrant pigs went down in history as a local specialty. Bama Xiang pig is handsome in appearance, short, small, round and precocious. Appearance and color characteristics are mainly black at both ends and white in the middle. Some individuals have slightly dark spots on their backs and waists, and white lines or inverted triangular white spots on their foreheads, commonly known as "two black heads" and "banana pigs". Piglet's fur is thin and shiny, and its skin is rosy and delicate. Adult pigs have long fur, especially boars, whose fur and mouth are as thick as those of wild boar. Bama Xiang pig has strong resistance to roughage, strong adaptability and strong disease resistance; Sexual maturity is 99- 127 days (boars can secrete gonads and produce sperm on 16 days at the earliest, generally 26-50 days), and the sexual maturity weight of sows is 14-2 1 kg; Adults weigh 35-45 kg. The slaughter rate of 8- 10 kg piglets is 6 1%, the proportion of hind legs is 28.47%, the carcass lean meat rate is 59.36%, and the eye muscle area is 5.74cm2. The sows give birth to two babies a year, with an average of 1 1.5 per fetus, and the weaning rate is over 95%.

Huanjiang Xiang pig is a rare pig breed in China, and the local government paid tribute to the court as a tribute. The staple food of pigs is wild vines, potatoes and miscellaneous beans, thus maintaining the original flavor of authentic fragrant pigs. Huanjiang Xiang pig tastes sweet and never tires of eating, which is very beneficial to human health and can prolong life. Huanjiang Xiang pig is a specialty of Huanjiang Maonan Autonomous County. Its characteristics are: the product of unique geographical environment. According to folklore, Xiang pig has a long history since it settled around the river in the Ming Dynasty. Minglun, Longyan, Xunle and other towns along the river are located in the hinterland of 90 thousand mountains and belong to the remote and high areas of Huanjiang County. Most of them are peaks and valleys with an altitude of 500-800 meters. Short sunshine time on the ground, long growing period of crops, blocked traffic and long roads in rocky mountainous areas have led to the formation of pig breeds in this miniature place under such unique environmental conditions. Since the 1960s, due to the lack of progress in science and technology, people tend to raise large, fast-growing pigs, and put short, slow-growing Xiang pig breeds in the cold, resulting in a significant reduction in the number of this rare breed. 1978, the animal husbandry laboratory of Jinan University cooperated with the animal husbandry department of Huanjiang County to dig authentic varieties again and set up a project for research. With the help of Yi Bei's leisurely green mountains and pleasant climate, rich miscellaneous grains and wild vegetables in mountains and rivers are used as the main feed for Xiang pigs, and then a proper amount of unique and rare fragrant glutinous rice and fragrant japonica rice are fed, mainly in captivity, with two meals a day. After several years of cooperative development, it finally succeeded. With the continuous improvement of people's material living standards, the diet that pays attention to nutritious food has turned, which has made the "aristocratic family" in this pig family regain people's love and achieved rapid development. In addition to living in a unique ecological environment and enjoying unique feed, Huanjiang Xiang pig also prevents the introduction of foreign blood by "attacking from generation to generation", thus creating the unique physical characteristics of "Black Pearl" and "Fat Winter Melon": First, it is short, generally 19cm high and 40 cm long when it is two months old; Second, the body is black, from head to toe, even the hard hooves and thin hair tips are black and shiny; The third is thin skin, which is 0.05cm for suckling pigs and 0. 16cm for adult pigs. Fourth, the bones are thin, accounting for only 7.9% of the body weight; Fifth, the weight is light, weighing 4-8 kg after weaning for two months and about 60 kg in adulthood; Sixth, bear hardships and stand hard work, transport cars for two days and two nights, hungry for thousands of miles, and rarely faint. The local germplasm and genetic genes above Xiang pig have been very stable and have not changed. Huanjiang Xiang pig is generally around 6 kg, which is the most ideal slaughter quantity. After scalding, use glutinous rice straw to burn until the skin is golden yellow. Its meat can be roasted or boiled. The fire is crispy and delicious, and the aroma is overflowing; White cut is tender and delicious, and the fragrance is elegant. Both have no fishy smell, and they are not tired of eating more. However, seasoning is indispensable. When eating boiled fragrant pigs, you must make a bowl of salt dipped in vinegar essence, horseshoe incense, ginger, pepper, Polygonum hydropiper, onion, garlic paste, bean curd, biscuit powder and sesame oil, which tastes more beautiful. The New Year's Eve dinner will make your appetite big and your alcohol consumption soar. If you don't restrain yourself, it is "every family will get drunk."

The data shows that it is delicious around the river!