Hi, in Chinese cuisine, there are many pork recipes. In fact, there are recipes for every part of the pig. I was wondering about the origin of the recipes for the popularly 'odd' parts of the pig such as liver, or bones. I mean that I want to know when and why they started eating the whole pig instead of just the meat.
My theory is that this happened during Mao's famine, where the people would adapt by not wasting any part of a slaughtered pig. I told my friend and he insisted that people in China have been eating pork parts like this for thousands of years, and not just since Mao's famine.
What do you think?