The origin of this dish is tied to an ancient war. Legend has it that troops raided a Tujia village on New Year’s Eve. Villagers who were busy preparing the reunion feast fled with their families in panic. Some took refuge in remote mountain caves, suffering from cold and hunger. An elder brought a large piece of cooked pork, and everyone shared small slices to survive the tough New Year.

After the war ended, local families began steaming large chunks of pork every Spring Festival as a reminder of the bitter experience. The custom has been passed down to this day, and new year pork has become a staple festival dish.

Select pork loin with plenty of fat, cut into rectangular pieces about 10 centimeters long and weighing 100 to 250 grams each. Season with salt and Chinese prickly ash, then steam thoroughly together with glutinous rice or millet. Arrange the amber-colored pork neatly in large bowls, paired with snow-white glutinous rice or golden millet. It is the signature main course at Tujia New Year banquets.