Yunnan Dossier: The Framing of Raw Pork from the Bai People 白族美食：砌你生豬肉

[Disclaimer: Do not try what listed below unless you've a well-schooled stomach. It might get you a tempest of emesis or a mine of diarrhea, among others. Chaxiubao doesn't want anyone to get sick, and certainly doesn't want to be first to get himself sued for hosting a piggish food blog]

Look at this lovely platter of raw pork. Look how tempting the ground pork is, I bet you can pat them into some juicy meatballs for a great stew; and those juliennes, I can imagine myself making a good stir-fry dish with it, with drops of soy sauce for flavorings; and let we not forget about the skins, dunk them into a wok with pepping hot oil and outcome some crunchy bites... Whatever it is, most recipes for pork are just walk in the park(or is it a pork in the wok?).

Or is it really?

Try pork served raw from the Bai People, an ethnic minorities inhabiting around Dali of Yunnan. Meet them and their pork sashimi, if you will. Just clutch, dip and eat.

Eating the raw pork surely did invoke a burst of different feelings for most first-timers just like myself: while on the one hand I felt like I somehow managed to penetrate into an untouched gastro frontier not that many foodies dare reaching; my guts on the other hand told me that they are no different (nor any better) than penis enlargement pills spamming by those internet charlatans thesedays: tasteless at best, risky at worst -- a higily pigily of swine fever, metastrongylosis, tapeworm...need I say more?