A Biocultural Study on Gaoligongshan Pig (Sus scrofa domesticus), an Important Hog Landrace, in Nujiang Prefecture of China

Simple Summary The biocultural diversity associated with Gaoligongshan pigs was investigated in the present paper. Six villages in Laowo Township of Lushui City in the Nujiang River watershed, where the Gaoligongshan pigs are primarily raised, were selected to collect information and data related to biocultural diversity. Participatory surveys and semi-structured interviews were conducted to document the semi-wild and free-ranging management pattern of Gaoligongshan pigs. The wild, cultivated, and medicinal plants used in rearing pigs were documented in terms of local knowledge. Most wild forage species are from Polygonaceae and Compositae while Poaceae dominated in cultivated forage plants. The local Bai and Lisu ethnic minorities have accumulated a wealth of biocultural knowledge related to diet, medicine, festivals, and rituals during their long-term rearing activities, and forming a cultural complex about Gaoligongshan pigs. This study demonstrated that the semi-wild and free-ranging management model of the Gaoligongshan pig is consistent with the local natural environment, traditional culture, economic level, and the breed’s characteristics. Abstract Over 80% proteins consumed by the local people in Nujiang Prefecture of Southwest China, a remote and mountainous area in the Eastern Himalayas, are from pork, or Gaoligongshan pig (a landrace of Sus scrofa domestica Brisson). Previous research on the Gaoligongshan pig has focused on nutritional composition, production performance, and genetic resource characteristics, but neglected the reasons behind the local people’s practice. From 2019 to 2022, we have used ethnobiological research methods to comprehensively document the traditional rearing and management patterns and the traditional culture associated with Gaoligongshan pigs. The results show that Gaoligongshan pigs graze in mixed herds with cattle and sheep during the day and prefer to eat 23 wild plant species, in which 17 species have medicinal values. At night, the pigs are artificially fed and rest in the pigsty. The local Bai and Lisu people have developed a creative food culture, rituals, and festivals culture associated with Gaoligongshan pigs. Overall, the biocultural diversity of Gaoligongshan pig contributes to the in situ conservation of genetic diversity of this important hog landrace, and supports rural development in this remote area.


Introduction
Animal husbandry has always played a crucial role in the long history of human social development [1,2]. As one of the most significant biological resources of the country, livestock and poultry genetic resources play an important supporting role in agricultural development [3]. For smallholder economies, raising livestock can, on one hand, provide

Study Area
The research area of this study covers Gaoligongshan Mountains and surrounding areas, mostly the Nujiang Lisu Autonomous Prefecture in West Yunnan. Located in the biodiversity hotspot of the Eastern Himalayas, there are rich biological resources, history and culture, and diverse folks and customs in the Gaoligongshan Mountains. Conservation of biodiversity and boosting sustainable development of local communities are the main objectives of this biosphere reserve. People in Nujiang Prefecture and surrounding areas still cultivate and rear a lot of old varieties of crops and domestic animals including Gaoligongshan pig (GP). Lushui of Nujiang Prefecture is the main production zone of GPs. It is located between two mountains, the Gaoligongshan Mountains in the west and the Bilo Snow Mountains in the east, with the Nujiang River running from north to south. The maximum altitude of Lushui reaches 3606 m above sea level and its minimum altitude is 1080 m. The climate is a semi-mountainous, vertically distributed wet zone, with an annual average temperature of 14-16 • C, an annual average of 2500 h of sunshine, and rainfall concentrated between July and September, which accounts for half of the annual rainfall. Laowo, a township with famous GP breeding and GP products, was selected for intensively investigating and collecting data and information about GP. The main linguistic groups breeding GP in the prefecture are Lisu, Bai, Han, and Yi.

Data Collection
From 2019 to 2022, ethnobiological investigations were conducted in six villages, namely Zhongyuan, Laowo, Ronghua, Yinpo, Yunxi, and Chongren in Laowo Town, Lushui City, where most Gaoligongshan pigs are being raised (Figure 1). Before the investigations, it was ensured that all respondents understood the purpose of the survey and were willing to participate in it. The data collection methods included semi-structured interviews and participatory surveys [19,20]. A snowball sampling method was used to conduct semistructured interviews with 79 key informants from the Bai, Lisu, and Han linguistic groups. The Bai population is account for 46%, with a total of 37 people; the Lisu population is 14%, with a total of 11 people; and the Han population is 40%, with a total of 31 people. Informants included 21 females and 68 males, with an average age of 51.6 years, from 10 to 84 years old, who had come into close contact with this pig farming during their lifetime and had practiced pig farming for an average duration of nearly 24.5 years. They are mostly farmers, together with small proportion of pork product processors, agrarian shop owners, and veterinarians. Their education level was mainly primary and junior high school, accounting for 80% of the total. The interview time with each informant was more than 30 min. The semi-structured interview revolves around questions see Table 1. Participatory surveys were used for grazing with local farmers, tracking and recording the grazing time, activity range, and feeding preferences of Gaoligongshan pigs. The specimens of  The semi-structured interview revolves around questions see Table 1. Participatory surveys were used for grazing with local farmers, tracking and recording the grazing time, activity range, and feeding preferences of Gaoligongshan pigs. The specimens of forage plants were collected ( Figure 2). The nomenclature of all vascular plants followed Flora of China [21], and World Flora Online "www.worldfloraonline.org (accessed on 9 september 2022)" as well. The voucher specimens were deposited in the Herbarium of the College of Life and Environmental Sciences, Minzu University of China, in Beijing. Table 1. Questions used for semi-structured interviews.

No. Question
1 Why do you choose to breed Gaoligongshan pigs? 2 How long have you practiced Gaoligongshan pig farming? 3 What is the daily management of the Gaoligongshan pig? 4 Do you know what wild plants the Gaoligongshan pig likes to eat most? 5 The wild plants that Gaoligongshan pigs like to eat will change as they grow?
6 Will the mix of supplementary feeding materials be adjusted according to the growth stage or season? 7 Where is the pigsty built and why did you select there? 8 What are the common diseases of the Gaoligongshan pig? 9 How does the application of Chinese veterinary medicine to Gaoligongshan pigs and the treatment work? 10 What are the local traditional cultures related to the Gaoligongshan pig? 11 What are the processing methods for Gaoligongshan pig? 12 What are the sacrificial rituals of the different ethnic minority festivals? 13 Do your children actively participate in these traditional-culture-related activities?

Data Analysis
Information from interviews with 79 key informants was collated to calculate the feeding preferences of Gaoligongshan pig (GP) based on the frequency of occurrence of plant species mentioned by the informants. Their F-values (frequency of occurrence) were calculated according to the following formula. It was denoted by * if F-value varied between 0% and 20%, or indicated by ** if 20-40%, etc. It would be marked with four

Data Analysis
Information from interviews with 79 key informants was collated to calculate the feeding preferences of Gaoligongshan pig (GP) based on the frequency of occurrence of plant species mentioned by the informants. Their F-values (frequency of occurrence) were calculated according to the following formula. It was denoted by * if F-value varied between 0% and 20%, or indicated by ** if 20-40%, etc. It would be marked with four stars (*****) if above 80%. F = N m Ni F-values represent the frequency of plant use; N m is the number of informants mentioning the plant; N i is the total number of informants; the more significant the F-values, the more frequently the plant is used. Therefore, the more the GP prefers the plant [22].
Regarding the abundance of forage plants in the field, we assessed the frequency of plant occurrence in 1 m × 1 m sample squares in five different orientations. If the plant was present in only one sample, the abundance was recorded as †; if it was present in two samples, it was marked with † †, etc. It was present in all five samples; the abundance was recorded as † † † †. Feed proportion is based on data recorded from key person interviews. The Gaoligongshan pigs are known locally as a native hog landrace that is medium to small in size. The entire coat is predominantly solid black, with six white spots (white on the four hooves, on the forehead top, and on the tail tip), and some long and dense bristles extending to the shoulders (some medium or short). The mouth barrel is pointed and straight, with two or three transverse lines on part, face slightly concave. The belly is large and a little droopy. Its limbs are short and small. The hoof is firm. Its body is compact and firm, partly with some sloping coccyxes [10,23] (Figure 3). large and a little droopy. Its limbs are short and small. The hoof is firm. Its body is compact and firm, partly with some sloping coccyxes [10,23] (Figure 3).

Knowledge of Forage Plants Associated with Gaoligongshan Pigs
Gaoligongshan pig (GP) grow in the mountainous Nujiang River watershed, grazing in mixed herds with cattle and sheep during the day and foraging for wild forage such as fresh plant stems and leaves and grassroots [24,25]. The participatory survey revealed that GP prefers to eat 23 species of wild plants ( Table 2). They are from ten families with Asteraceae and Polygonaceae dominated, accounting for five and six species, respectively. Nearly half of plant species have a sour taste, with up to four of the six Po-

Knowledge of Forage Plants Associated with Gaoligongshan Pigs
Gaoligongshan pig (GP) grow in the mountainous Nujiang River watershed, grazing in mixed herds with cattle and sheep during the day and foraging for wild forage such as fresh plant stems and leaves and grassroots [24,25]. The participatory survey revealed that GP prefers to eat 23 species of wild plants ( Table 2). They are from ten families with Asteraceae and Polygonaceae dominated, accounting for five and six species, respectively. Nearly half of plant species have a sour taste, with up to four of the six Polygonum species having a sour taste which indicated that GP likes to eat plants with a sour taste. Asteraceae are also the primary choice of forage plants influenced by human dietary needs and medicinal value. The feeding parts of GP include the above-ground parts, leaves, and fruits, of which the above-ground parts are the main ones, accounting for 78%. Among these 23 species, the local people also used 17 wild plant species to treat human ailments, focusing on clearing heat and detoxifying the body, reducing swelling and dissipating knots, and appetizing the stomach to stop diarrhea. They have sound therapeutic effects against the common diseases of GP.
During the special stages of growth of GP, such as the little piglet period and the pregnant lactation period, cultivated crops need to supplement nutrients appropriately. Regarding supplementary feeding, from 0-2 months old, GP is mainly breastfed with a small amount of maize flour and rice soup to supplement their nutrition. At 4-5 months of age, the pigs are gradually weaned, and a small amount of forage is added. Feeding is mainly in the form of maize bran mixed with grass 3-4 times a day. After half a year, as the age of the pig increases, the proportion of forage increases, and maize bran is replaced with maize kernels as the main supplementary feeding ingredient, with a stable feeding frequency of three times a day. After 10 months, the diet of GP tends to stabilize, with wild forage dominating during the day and supplemented by cultivated crops such as maize at night ( Figure 4). The details of commonly cultivated crops at home are listed in Table 3.  The replenishment of artificially cultivated plants, in addition to meeting the physiological needs of Gaoligongshan pig (GP) at different stages of growth, is also closely related to the changes in seasonal weather [26]. Wild plants generally enter a period of decline at the end of autumn. When the amount of food resources available for GP decreases significantly, farmers will gradually increase the proportion of cultivated plants as foreage. Part-cultivated plants help GPs' survival in the period of food poverty and partly to fatten them up for the upcoming Chinese New Year slaughter ceremony. It is important to stress that supplementary feeding is not the feeding of artificial feeds. Local people have told us that GPs can suffer from severe gastrointestinal rejection, diarrhea, dehydration, and even death due to artificial feeds. Therefore, for over a hundred years, GPs have adhered to a feeding structure based on forage plants, supplemented by cultivated plants. Farmers have gradually developed a more perfect, semi-wild free-range model to match GP.
The Gaoligongshan pig (GP) is raised in a semi-wild and free-range state and is active year-round in dense forests at an altitude of around 2300 m above sea level. This The replenishment of artificially cultivated plants, in addition to meeting the physiological needs of Gaoligongshan pig (GP) at different stages of growth, is also closely related to the changes in seasonal weather [26]. Wild plants generally enter a period of decline at the end of autumn. When the amount of food resources available for GP decreases significantly, farmers will gradually increase the proportion of cultivated plants as foreage. Part-cultivated plants help GPs' survival in the period of food poverty and partly to fatten them up for the upcoming Chinese New Year slaughter ceremony. It is important to stress that supplementary feeding is not the feeding of artificial feeds. Local people have told us that GPs can suffer from severe gastrointestinal rejection, diarrhea, dehydration, and even death due to artificial feeds. Therefore, for over a hundred years, GPs have adhered to a feeding structure based on forage plants, supplemented by cultivated plants. Farmers have gradually developed a more perfect, semi-wild free-range model to match GP.   Species in this inventory are ordered by the family name alphabetically. The local name of forage plants is written in Chinese Pinyin. All the tables below follow this format. * in preference represents the preference level of Gaoligongshan pig (GP). The higher the number of *, the more common the corresponding plant is in the diet of Gaoligongshan pig; † in abundance represents resource amount of the forage plants. The higher the number of †, the more widely the corresponding plant is distributed in the study area.  The Gaoligongshan pig (GP) is raised in a semi-wild and free-range state and is active year-round in dense forests at an altitude of around 2300 m above sea level. This breeding method has greatly increased the average daily movement of the GPs. The GP's fastrunning speed, wide range of movement, and ability to recognize the voice of its owner make it difficult to be hunted by humans and other animals in its natural habit. The fact that it forages in the vast mountain forests contributes to its well-developed tendons, firm meat, and vigorous vitality.
The household rearing rate of GP exceeds 70%, with an average rearing capacity of more than five pigs. There are also large ecological breeding farms built in the Chongren Village. To facilitate the management, people usually build pig pens with wood from the mountains in relatively flat and open locations on the way from villages to the mountains to provide shelter for the GPs, especially during lactation ( Figure 5). The bottom of the pens is usually lined with a certain thickness of hay to keep the pigsty dry and avoid inflammation of skin and hoof nails due to prolonged submersion in wet conditions. Typical plants are used for gaskets can be seen in Table 4, with pine needles being the primary material used in winter.  The Gaoligongshan pig's puberty is usually reached at around four months of age. The period of oestrus and gestation will be influenced by the local climate and the abundance of vegetation [27,28]. The oestrus is sensitive to scent recognition and other perceptions, as well as agitated grunting, increased secretions and climbing across each other, thus attracting male pigs and wild boars within a 3-5 km range for mating to take place [27]. The pregnancy cycle is 142 days, with most farrowing concentrated in June to July. The number of litters born in the first farrowing is about 4-6, and the next litter increases to 7-8. There is no manual intervention for the entire pregnancy and delivery  The Gaoligongshan pig's puberty is usually reached at around four months of age. The period of oestrus and gestation will be influenced by the local climate and the abundance of vegetation [27,28]. The oestrus is sensitive to scent recognition and other perceptions, as well as agitated grunting, increased secretions and climbing across each other, thus attracting male pigs and wild boars within a 3-5 km range for mating to take place [27]. The pregnancy cycle is 142 days, with most farrowing concentrated in June to July. The number of litters born in the first farrowing is about 4-6, and the next litter increases to 7-8. There is no manual intervention for the entire pregnancy and delivery process. The high coverage of forest vegetation and rich biological resources of the Nujiang River watershed provides the possibility of mating with wild boar. The piglets produced after mating are robust, vigorous, disease resistant, and preserve the biological advantages of wild boars. The unique genetic advantage, semi-wild and free-range rearing model, and the preference of taking food from the same source as medicine contribute to the excellent quality of the meat [29].
The survey revealed that the rearing rate of Gaoligongshan pigs is high in the remote villages and is the main source of protein for the local Bai and Lisu people. However, they are generally family-based, still at the stage of a smallholder economy, resulting in the market share being seriously crowded out by large-scale farming [30]. Although the local government will give farmers a certain amount of insurance subsidy, farmers are weak in risk awareness. They only buy insurance for a few breeding pigs. Still, epidemics are more of a mass phenomenon, resulting in the insurance payout not being enough to cover the farmers' initial investment. In addition, the rising price of supplementary feedstuffs such as Zea mays L. has further reduced farmers' profit margins, making them less able to take the risks of large-scale rearing and struggling to make ends meet [31]. The phenomenon mentioned above has reduced the incentive of farmers to raise Gaoligongshan pigs. Even though, epidemics have always been the biggest obstacle to the development of pig farming [32]. In recent years, the collective extinction of Gaoligongshan pigs caused by African swine fever has been the biggest farming threat to the entire Gaoligongshan pig industry. The disease is highly contagious, spreads quickly, and has a high mortality rate. There are a lack of reliable means of prevention and detection before the onset of the disease, and there are fewer effective drugs to cure the disease after contracting it, causing huge economic losses. Most key informants reported that in Zhongyuan Village, the household rearing rate of Gaoligongshan pig was primarily maintained at 90-95% ten years ago and reduced to 70-75% in 2022, a situation that was also prevalent in the other villages we surveyed. Our research has documented and demonstrated that expanding the feeding and exercise range of the Gaoligongshan pigs through an ecological farming management model that allows them to live in a vast, comfortable natural environment helps them to enhance their immunity and resistance to disease.

The Role of Traditional Chinese Veterinary Medicine in the Prevention and Treatment of Diseases
Surveys have found that Gaoligongshan pig are susceptible to inbreeding-type infectious diseases. Common diseases include contagious blister, epidemic encephalitis, viral gastroenteritis, kidney infection, and dysentery. Local people continue the healing philosophy of traditional Chinese medicine [33], applying medication from indigenous plants and treating diseases (Table 5). The blistering infectious disease morbidity rate is as high as 70-80%. Symptoms manifest as inflammation, drooling, foot lameness, and fever up to 40.8 • C. Local veterinarians use a recipe called Wu Huang San for treating this ailment. Wu Huang San is a decoction of a mixture of five herbs, namely Phellodendron chinense Schneid., Coptis teeta Wall., Scutellaria baicalensis Georgi, Rheum palmatum L. and Gardenia jasminoides Ellis. The cure rate reaches as high as 90% and the mortality rate is kept to less than 10%. Epidemic encephalitis morbidity rate of 20-30%, and is treated with Coptis teeta Wall. and Lonicera japonica Thunb. Its cure rate for the disease is over 50-60% and the mortality rate is kept to less than 40%. For viral gastroenteritis and dysentery, the morbidity rate is as high as 65% and most cases occur when the pigs are young. It manifests as diarrhea and locals use a mixture of Artemisia carvifolia Buch.-Ham. ex Roxb., Bidens pilosa L., plant ash, and Cornus kousa F. Buerger ex Hance to make a decoction to treat this problem. The cure rate for the disease is as high as 95% and the mortality rate is kept to less than 5%. For illnesses caused by wind and cold, locals use Pseudognaphalium affine (D. Don) Anderberg, Artemisia yunnanensis J. F. Jeffrey ex Diels, Equisetum ramosissimum subsp. debile (Roxb. ex Vauch.) Hauke, and Plantago depressa Willd. to clear heat, detoxify the body, and reduce inflammation and fever in a decoction.

The Food Culture Derived from Gaoligongshan Pig
In the Nu River watershed, the Lisu, Bai, and Yi ethnic groups commonly use the Gaoligongshan pig as their main source of protein. They have blended their consumption with their characteristics to form a distinctive diet culture.

The Shazhufan Dishes
The Gaoligongshan pigs are usually slaughtered in winter before the Spring Festival (the first day of January in Chinese lunar calendar is New Year. The pig slaughter is an important social event when friends and family members are invited to join in the slaughtering ceremony, cleaning, dish preparing, and tasting pork as everyone gathers to welcome the Spring Festival. Thus, "Shazhufan" is also known as "pre-Chunjie party". Various Shazhufan dishes will be prepared for the party. Different parts from the pork are used to make Shazhufan dishes. Among them, "Duo Sheng", the thinly sliced raw pork, is one of the representative dishes. This dish, together with other local cuisines, had formed the Nujiang Bai diet culture. In the Ming Dynasty (1368-1644 A.D.), the book Yunnan Tujing Zhishu recorded that "whenever a marriage (feast) is held, raw meat of all kinds is used, finely chopped, and eaten with garlic paste, and this is a precious thing". The dish's name is "E Y in He Xiao" in Bai language, which is generally translated as "eating raw skin" in Chinese. It is prepared by slicing the roasted pork, pork skin, and pork liver into thin slices and serving them with a prepared dipping sauce. This is a precious diet culture inherited from the ancestors of the Bai people who once lived on this land, and the Bai custom of eating raw meat continues nowadays.

Huo Tang Culture
The Nujiang Prefecture has historically been far from transportation and commercial centers because of geographical isolation. Fortunately, the climate in Nujiang River watershed is relatively mild all the year. The ethnic minorities living in the watershed, such as the Lisu and Bai, have taken advantage of the environment to create a "Huo Tang" culture suitable for location. "Huo Tang", also known as the "Huo Keng", was used for cooking during the day and for warming the fire at night, with constant smoke throughout the year, and was an important place for heating, lighting, cooking, sleeping and for socializing, meeting and deliberating and worshipping the spirits. Almost every Nujiang Bai family has a Huo Tang, which has also become the seat of the ancestors. In local beliefs, the Huo Tang is the family god or family ghost that governs the whole family and has a beautiful symbolic meaning of warding off bad luck.
Pipa pork and Laowo ham are two local products directly associated with Huo Tang culture from the GPs (Figure 6). Both products have been recognized as the Intangible Cultural Heritage List in Yunnan. The Laowo Ham is produced in Laowo Town, Lushui City, Nujiang Prefecture, Yunnan Province [33]. There is a saying that in the first year of the Yongli reign of the Ming Dynasty (1646 AD), a descendant of the Dali clan visited Laowo and inadvertently tasted Laowo ham, which became an exclusive tribute to the nobility because of its delicious taste. The unique curing process of Laowo ham combined with the smoking method results in a nutritious and healthy delicacy with nitrite levels in the pork below national standards. Moreover, forming the microbiota is benefit to digestion and gut health. Pipa pork is also produced using a combination of curing and smoking. After curing, the meat is smoked for six months over Huo Tang using Pinus yunnanensis Franch. or Alnus nepalensis D. Don before the meat is ready. The smoked meat has the distinctive aroma of firewood and is served in a stew over the Huo Tang. The use of fire has been around for a long history. People from different places have creatively used different processes and smoking methods to cook food [34,35]. It not only enriches people's dietary needs but also develops and preserves the precious food culture.
Pipa pork and Laowo ham are two local products directly associated with Huo Tang culture from the GPs (Figure 6). Both products have been recognized as the Intangible Cultural Heritage List in Yunnan. The Laowo Ham is produced in Laowo Town, Lushui City, Nujiang Prefecture, Yunnan Province [33]. There is a saying that in the first year of the Yongli reign of the Ming Dynasty (1646 AD), a descendant of the Dali clan visited Laowo and inadvertently tasted Laowo ham, which became an exclusive tribute to the nobility because of its delicious taste. The unique curing process of Laowo ham combined with the smoking method results in a nutritious and healthy delicacy with nitrite levels in the pork below national standards. Moreover, forming the microbiota is benefit to digestion and gut health. Pipa pork is also produced using a combination of curing and smoking. After curing, the meat is smoked for six months over Huo Tang using Pinus yunnanensis Franch. or Alnus nepalensis D. Don before the meat is ready. The smoked meat has the distinctive aroma of firewood and is served in a stew over the Huo Tang. The use of fire has been around for a long history. People from different places have creatively used different processes and smoking methods to cook food [34,35]. It not only enriches people's dietary needs but also develops and preserves the precious food culture.

Folk Food Therapy Culture
The local people have knowledge of the food therapy derived from Gaoligongshan pigs. For example, when children have enuresis, the elderly stew pig's bladder with Ajuga forrestii Diels to treat this ailment. The pig's hoof nails are collected and scorched, and ground into powder. The patient takes powder with warm water orally to relieve stomach problems. Pig's bile is an anti-inflammatory medicine that clears heat and relieves cough. The pig's gallstones are ground into powder to resolve phlegm.

The Sacrificial Culture of Gaoligongshan Pig
The Gaoligongshan pig has become an essential animal in annual festivals and significant events such as marriages, funerals, children's full moon, building houses, and

Folk Food Therapy Culture
The local people have knowledge of the food therapy derived from Gaoligongshan pigs. For example, when children have enuresis, the elderly stew pig's bladder with Ajuga forrestii Diels to treat this ailment. The pig's hoof nails are collected and scorched, and ground into powder. The patient takes powder with warm water orally to relieve stomach problems. Pig's bile is an anti-inflammatory medicine that clears heat and relieves cough. The pig's gallstones are ground into powder to resolve phlegm.

The Sacrificial Culture of Gaoligongshan Pig
The Gaoligongshan pig has become an essential animal in annual festivals and significant events such as marriages, funerals, children's full moon, building houses, and setting graves. It has been dedicated for use in praying for good weather and rain, good harvests, family peace, and prosperity for their livestock.

The Sacrificial Culture of Bai
The Bai have unified ritual specifications and requirements for the placement of offerings, which are summarized as "incense, flowers, lamps, fruit, tea, food, treasure and clothes". The sacrificial site is divided into "Shang Tang" (up space) and "Xia Tang" (down space). Those placed around the corners of the table and on the ground are called "Xia Tang", and are dedicated to the Lord of the Land. The pig is the primary offering for the "Shang Tang." On the right side of the Dou (a traditional woody container to measure rice) the pork head was laid, together with a bowl of pork offal. The skinned head of the pig is placed on the left side of the Dou. The Dou will be filled with rice. The "Xia Tang" is decorated with fruits. In addition, the "Shang Tang" and "Xia Tang" will be decorated with "Liu Yan Liu Mi", that is, one jar of rice, one jar of tea, one jar of salt, and one bowl of beans. Three incense sticks are burned. Other offerings, including paper money, a pair of candles, an oil lamp, a cup of tea, liquor, and two bowls of rice, will be also provided in the traditional Bai rituals.

Shangwang Festival of the Bai's Lemo People
Lemo is a branch of Bai ethnic group in Nujiang Prefecture. The Shangwang Festival is an important festival for the Lemo people in Luobenzhuo, a township in Lushui. The festival has been listed in the Intangible Cultural Heritage Protection Project of Yunnan Province. "Shangwang" means March and is also known as the March Festival that is usually chosen every year in March, with dates between 1 March and 12 March. It is based on the first pig day of the 12 Chinese zodiac signs and marking the beginning of a farming year. The locals designate the first pig day of March on the lunar calendar as Spring Farming Day. The day before the festival, pigs are slaughtered, liquor is prepared, and rice cake is made to worship the gods of heaven, praying for a good harvest and happiness to be brought to the Lemo people.

The Kuoshi Festival of Lisu People
The Kuoshi Festival is the largest traditional festival of the Lisu people in Nujiang and is a representative project of the Intangible Cultural Heritage of Yunnan Province. It has lasted for 500 years. During the Kuoshi Festival (20 December in the Chinese lunar calendar, usually lasting 3 days), every household kills a male pig. The head of the household puts the pork head, the front legand offal together in a dustpan and pours the "Bu Zhi liquor" over them to offer them to the ancestors (Figure 7). At this time, respected elders or priests take turns to visit each family to give blessings and recite a prayer of good family wishes. The hind legs of the pig are used to honor both parents. The rest of the pork will be preserved or smoked to become bacon, ham, and other products. setting graves. It has been dedicated for use in praying for good weather and rain, good harvests, family peace, and prosperity for their livestock.

The Sacrificial Culture of Bai
The Bai have unified ritual specifications and requirements for the placement of offerings, which are summarized as "incense, flowers, lamps, fruit, tea, food, treasure and clothes". The sacrificial site is divided into "Shang Tang" (up space) and "Xia Tang" (down space). Those placed around the corners of the table and on the ground are called "Xia Tang", and are dedicated to the Lord of the Land. The pig is the primary offering for the "Shang Tang." On the right side of the Dou (a traditional woody container to measure rice) the pork head was laid, together with a bowl of pork offal. The skinned head of the pig is placed on the left side of the Dou. The Dou will be filled with rice. The "Xia Tang" is decorated with fruits. In addition, the "Shang Tang" and "Xia Tang" will be decorated with "Liu Yan Liu Mi", that is, one jar of rice, one jar of tea, one jar of salt, and one bowl of beans. Three incense sticks are burned. Other offerings, including paper money, a pair of candles, an oil lamp, a cup of tea, liquor, and two bowls of rice, will be also provided in the traditional Bai rituals.

Shangwang Festival of the Bai's Lemo People
Lemo is a branch of Bai ethnic group in Nujiang Prefecture. The Shangwang Festival is an important festival for the Lemo people in Luobenzhuo, a township in Lushui. The festival has been listed in the Intangible Cultural Heritage Protection Project of Yunnan Province. "Shangwang" means March and is also known as the March Festival that is usually chosen every year in March, with dates between 1 March and 12 March. It is based on the first pig day of the 12 Chinese zodiac signs and marking the beginning of a farming year. The locals designate the first pig day of March on the lunar calendar as Spring Farming Day. The day before the festival, pigs are slaughtered, liquor is prepared, and rice cake is made to worship the gods of heaven, praying for a good harvest and happiness to be brought to the Lemo people.

The Kuoshi Festival of Lisu People
The Kuoshi Festival is the largest traditional festival of the Lisu people in Nujiang and is a representative project of the Intangible Cultural Heritage of Yunnan Province. It has lasted for 500 years. During the Kuoshi Festival (20 December in the Chinese lunar calendar, usually lasting 3 days), every household kills a male pig. The head of the household puts the pork head, the front legand offal together in a dustpan and pours the "Bu Zhi liquor" over them to offer them to the ancestors (Figure 7). At this time, respected elders or priests take turns to visit each family to give blessings and recite a prayer of good family wishes. The hind legs of the pig are used to honor both parents. The rest of the pork will be preserved or smoked to become bacon, ham, and other products.

Conclusions
Our research has documented and summarized the rearing management culture of the Gaoligongshan pigs, including the traditional uses of forage plants, the semi-wild and free-range rearing pattern, and traditional Chinese veterinary practice for disease control. There are rich food culture, various festivals, and rituals culture associated with the Gaoligongshan pig of the ethnic minorities in the Nujiang region, mainly in the Bai and Lisu communities. This study also reveals the importance and irreplaceability of the semi-wild and free-range model in the rearing of Gaoligongshan pig. The holistic conservation strategy of traditional knowledge related to biocultural diversity for species conservation, community development, and cultural transmission is proposed, in terms of our investigations. The local people's experiences from the investigation sites are significant to rural revitalization in the Nujiang River watershed. They can also serve as a reference for conserving and developing livestock and poultry genetic resources in other ethnic areas.