Four Signature Dishes of The Li Ethnicity

Also known as fragrant pig, it is a hybrid between local Hainan domestic pigs and wild boars. With short legs and a long snout like a wild boar, it forages by digging in the earth, and when walking, its snout touches the ground, making it appear to have five legs from behind—hence the local name “five-legged pig.” Small in size and light in weight, it has thick skin, low fat, and firm, tender meat that is refreshing and never cloying. Whether boiled, roasted, or served in hot pot, it offers a unique and delightful flavor well worth trying.

A free-range native chicken raised by local farmers, relatively small in size. During the day, it forages in the mountains and forests for tree seeds, insects, and wild greens, returning at night to sleep in trees near its owner’s home. This unique lifestyle gives the meat a texture similar to wild birds—crispy skin, tender flesh, and a sweet, fragrant taste, rich in nutrition.

The Shilin fish thrives in pristine mountain streams and is known for swimming against the current, earning it the nickname “surfing fish.” Small in size with tender flesh, it is commonly prepared deep-fried, resulting in a crispy exterior and a delicate, flavorful interior.

Also known as “wild yellow cattle,” the Li people raise these cattle in semi-wild conditions, allowing them to roam freely in the mountains or forests near villages. They are checked on weekly and fed with salt as a supplement. Due to their semi-wild lifestyle, the meat is sweet and low in moisture. Cooking methods include dry-frying, stir-frying, roasting, and boiling, but the most popular is dry-fried small yellow cattle beef—rich in collagen and offering an exceptional texture.