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Burned porket is one of the best dishes for entertaining guests among Dai people. Dai people would choose small-eared pigs produced in Dehong. Those porkets of half a year are thin-skined and tender, and are the best choice. Remove the bowels of the porkets, cram the seasonings, and stitch it together with thin bamboo strips. After that, bake the porkets with slow fire until it becomes brown and the oil leaks out. Puncture the skin of the porkets with a dagger while baking them. Dust them with wet ashes of straws and bake them again. Finally the porkets smell good and you can slice them up, and serve them with seasonings of Dai. 
West China Tours
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