Where’s the best bacon?

Bacon is a type of Chinese cured meat. Because it is usually cured in the twelfth lunar month, it is called "bacon". Due to the different climate and living habits in different parts of China, bacon has derived various flavors. Southerners like to use pork as the raw material for pickling, while northerners like to use beef as the pickled object. Of course, there are also marinated dishes using pig, sheep offal, chicken, duck, and fish as raw materials.

Classifying bacon by region is probably the best way to reflect the taste differences between different bacons. There are many ways to make bacon and varieties of bacon in China, but the bacon from Guangdong, Hunan and Sichuan is the most praised.

Cantonese bacon. Cantonese-style cured meat is divided into red wax and white wax. The traditional bacon in Foshan is mainly red wax, that is, soy sauce is added during the curing process. The bacon has a sauce aroma and amber color. Baili is popular in northern Guangdong, and the famous Lianzhou Dongpo Cured Meat is a typical Baili. White wax is more authentic and tastes refreshing.

The characteristic of Cantonese-style bacon is that it is marinated in wine, so the Cantonese-style bacon smells faintly of wine. The fat is amber and transparent, and the taste is crisp, tender, crystal clear, fat but not greasy. The lean meat is shiny and firm, tough and elastic, with no obvious dents when pressed with finger pressure. It has a strong wine aroma and becomes more and more fragrant the more you chew it. In addition to bacon, Guangdong's more distinctive cured foods include gold and silver liver, cured duck meat, etc. Classic Guangdong cured meat dishes include steamed cured meat, boiled cured pork knuckles with radish, baked rice with cured meat, and boiled cured duck with taro.

Hunan bacon. The climate in Hunan is warm and humid, and the smoked bacon is antiseptic and durable. Local people have also developed the eating habit of eating bacon. The most famous Hunan bacon is Anhua bacon and Xiangxi bacon. Anhua bacon is large in size, black in color, smoked dry, fine in texture and fragrant in flavor; bacon in Xiangxi is bright red in color, smoky and salty.

Since Hunan bacon has been smoked for a long time during the production process, and many of the burning tree stumps have a special aroma, the bacon smoked in this way does not look good, but it tastes salty and oily. It is not greasy, chewing it will fill your mouth with saliva, and leave a fragrant fragrance on your teeth and cheeks, so it is favored by consumers.

Sichuan bacon. Sichuan bacon is golden in color on the outside and red and white on the inside. It is bright in color, moderately salty and has a smoky flavor. It is suitable for both wine and rice. The Sichuan bacon production method is based on different tastes. The slaughtered fresh local pork is marinated with salt, white wine, five-spice powder, chili and other ingredients. In the past, villagers and mountain people all over Sichuan had wood-burning stoves in their homes. The stoves were equipped with hangers to use the remaining heat at the stove mouth. After the twelfth lunar month, the marinated meat was hung on the hangers at the stove mouth and the heat in the stove was used to rise. The green smoke rises and is smoked. Some villagers also add cypress, orange peel, grapefruit shell and other things to the stove to infuse a special aroma and taste.

Zhejiang Jinhua ham. Also known as fire star, it is one of the local traditional products in Jinhua, Zhejiang. It is famous for its beautiful appearance, bright meat, unique aroma, and pleasant flavor, namely color, aroma, taste, and shape. The "two-headed black" pig produced in Jinhua has fat hind legs and tender meat. It takes several months to complete after salting, shaping, turning the legs, washing and drying. Strong aroma. Easy to store and carry, it has been sold well at home and abroad.

Yunnan Xuanwei ham. One of the famous local specialties in Yunnan Province, it is named after it is produced in Xuanwei. Its main characteristics are: it looks like a pipa, with only big bones and small bones, thin skin, thick flesh and moderate fatness; when cut into sections, it has a strong aroma and bright color, the lean meat is bright red or rose, the fat meat is milky white, and the bones are slightly pink, like The blood is still moist. Its quality is good enough to represent Yunnan ham, so it is often called "Yunnan ham".

Yunnan Nuodeng ham. The Nuodeng natural salt well with a history of thousands of years creates the unique taste of Nuodeng ham. In the documentary "A Bite of China" produced by CCTV, there is a 6-minute long video about Yunnan Nuodeng Ham. It was these short 6 minutes that made Nuodeng Ham instantly famous. The Nuodeng ham made by the ingenious Bai women in Yunlong County is one of the three famous hams in Yunnan besides Xuanwei ham and Heqing round leg. As early as the pre-Qing Dynasty, it was exported to Myanmar and India via the "Southern Silk Road" , Vietnam and other Southeast Asian countries.

Anhui Huizhou Knife Banxiang. Anyone who loves Anhui cuisine should know "Daobanxiang". "Daobanxiang" made from pickled bacon is a main dish for Huizhou people to entertain guests. It can be said that if you have not eaten Daobanxiang, it is equivalent to not eating authentic Hui cuisine. Huizhou's Daobanxiang is made from Huizhou's black pigs, Lantian pigs, and farm-raised local pigs. The rich pork flavor is unmatched by feed-fed pigs. The method used by Shannon's family in Daoban is to slice it into pieces and dry-steam it in a large iron pot with wood fire. The blue-rimmed coarse porcelain bowls are piled up like a pyramid. The pieces of pork were red and white, shiny, and the aroma penetrated directly into people's noses. The spring bamboo shoots simmered with the aroma of the knife board not only have the fragrance of the bamboo shoots, but also absorb the rich soup of the meat, which is simply more delicious than the meat.

Beijing Sauce Pork. Beijing Qing Sauce Pork, also known as Beijing-style ham, is one of the three famous meats in China along with Jinhua ham and Cantonese bacon. It is a traditional Chinese food. Created in the Ming Dynasty, it was mostly produced by Shandong restaurants in the early years. Shandong people call soy sauce clear sauce, so this kind of meat is called clear sauce meat.

The method of making it is to remove the pig hind leg bones, marinate them for 7 days, and then soak them in a soy sauce vat for 8 days. They are usually marinated in the twelfth lunar month of each year, and then air-dried until the beginning of the following spring. It is ready when there is oil seeping out from the surface. The meat is fragrant, fresh and not greasy, and can be stored for 2 years.

The finished product is sauce-red in color, with distinct shreds of meat, crispy and fluffy in the mouth, fresh and delicious, sharp and not greasy, with thin slices of fat meat, crystal clear and translucent, while the lean meat slices are neither burnt nor scattered, and have a unique flavor.

Hubei Enshi Badong native bacon. The raw material of the meat comes from the pigs that "eat wild vegetables" among the farmers in the Enshi Mountain area, the "selenium capital of China". Every year during the twelfth lunar month, every farmer will kill the pigs and make bacon for the Kang. Farmers pickle the pork and hang it high in the earth pit of the farmhouse, and smoke it with firewood for a long time. Its taste is different from other cured products. It is brown in color, hard on the outside and soft on the inside, with rich aroma and unique flavor. The Enshi Tujia people have a special taste for cured bacon, and Tujia bacon is famous throughout the country.

Guizhou Chishui Alpine Bacon. Chishui's high-mountain bacon is marinated from pigs and pork raised by farmers. It is hung on the firewood-burning stove and smoked for a long time. If you don’t know, you will see that it is pitch black and sometimes has mold spots. How can you eat it? After the host has finished processing the bacon, or cooking bamboo shoots in tubes, or frying it into twice-cooked pork, when he sees the pieces of bacon are crystal clear, he can't help but move his index finger, take a bite, it is fragrant but not greasy, oily but not shiny, that special kind The scent is unforgettable. This kind of bacon is the most delicious when produced in the mountains of Chishui. Chishui locals also regard eating real mountain bacon as a pleasure.

Gansu Longxi bacon. Longxi is the "Hometown of Chinese Bacon", and Longxi Bacon has been rated as China's Intangible Cultural Heritage. Longxi bacon has a long history, dating back to the Qianlong period of the Qing Dynasty. The pigs slaughtered for making Longxi bacon mainly come from Zhangxian and Minxian areas, especially Minxian Fernma pigs are the best. Because there are many wild medicinal materials in Min County, the pigs raised by farmers are grazed in spring and raised in confinement in autumn. When the bacon curing households buy and slaughter them in winter, the pork is fat and lean, with medicinal properties and a pure taste. The lean meat is as bright as red clouds, thin but not woody; the fat meat is as crystal clear as agate, fat but not greasy, slightly transparent, with more than 10 kinds of seasonings such as salt, pepper, fennel, ginger peel, cinnamon, and incense. The meat marinated and sun-dried has a delicious color and unique flavor.

Shanxi Changzhi cured donkey meat. Famous both inside and outside Shanxi Province, it is a long-standing Shanxi specialty product. The traditional technique of Changzhi cured donkey meat has the word "Nine"; that is, the meat is cut into nine parts, soaked for nine hours, boiled with nine kinds of seasonings, then added with Shuangjiu herb soup, pressed with stones and simmered for nine hours. Finally, let it dry for nine hours. The prepared cured donkey meat is bright in color, tender in texture, fragrant and delicious, and is a delicious accompaniment to food and wine.

Cured mutton from Kaifeng, Henan. Kaifeng wax mutton has bright color, firm meat and slightly elasticity. After the advent of cured mutton, it has been spread among the Muslim people. Folks or businessmen bring it to the market, and most of them are made in a workshop style and are mainly operated on a small scale. By the Qing Dynasty, the technology of cooking cured mutton had reached a state of perfection.

Bacon is a type of Chinese cured meat. Because it is usually cured in the twelfth lunar month, it is called "bacon".

In my country’s Sichuan, Hunan, Guizhou and other places, bacon is a must-have food during festivals. Especially the Tujia bacon in western Hunan has a history of thousands of years. The tradition of processing and making bacon is not only long-standing, but also universal.

But do you know where the most delicious one is? What are their characteristics? Below, the tongue-tip girl will take you through:

1. Xiangxi, Hunan:

Speaking of the most authentic bacon, Xiangxi bacon is the most famous. Xiangxi bacon has been smoked for a long time during the production process, and many of the burning tree stumps have a special aroma. Therefore, although the bacon smoked in this way does not look good, it tastes salty, oily and not greasy, and is chewy in the mouth. The mouth is full of saliva and the teeth and cheeks are fragrant, so it is favored by consumers.

2. Sichuan:

Sichuan people have the custom of making bacon in winter. As a Shu region rich in Chinese prickly ash, the biggest difference between Sichuan bacon and bacon from other places is the spices. The flavor is richer.

3. Guizhou:

Autumn bacon is one of the traditional customs in Guizhou. The so-called "autumn" actually means that the finished bacon will have the unique smoke of pine and cypress branches. Incredibly delicious!

4. Guangdong:

The characteristic of Cantonese bacon is that it is marinated in wine, so the Cantonese-style bacon smells faintly of wine, the fat is amber and transparent, and the taste is crisp and tender. , crystal clear, fat but not greasy. The lean meat is shiny and firm, tough and elastic, with no obvious dents when pressed with finger pressure. It has a strong wine aroma and becomes more and more fragrant the more you chew it.

5. Hubei Enshi:

Hubei Enshi Badong native bacon. Its taste is different from other cured products. It is brown in color, hard on the outside and soft on the inside, with rich aroma and unique flavor. The Enshi Tujia people have a special taste for cured bacon, and Tujia bacon is famous throughout the country.

6. Longxi, Gansu:

Longxi, Gansu is known as the "Hometown of Chinese Bacon", and Longxi Bacon is also a famous traditional dish in Gansu. Started during the Qianlong period of the Qing Dynasty, it is made by marinating pork in a variety of seasonings and then drying it in the sun. It has a unique taste.

When I was a kid, bacon was the flavor of the Chinese New Year. When I grow up, bacon is the flavor of my hometown. Is the bacon from your hometown on the list? Come and support the bacon from your hometown!

First of all, if bacon is to be delicious, you must choose good pork. Enshi black pork is bright red in color, alternately fat and lean, tender and juicy. It is a first-class ingredient for making bacon.

The reason why Hunan and Sichuan bacon is not recommended is that black pork alone accounts for half of the reason. Good pork can be sold instantly.

Secondly, divide the pork into three to five kilograms (or larger) pieces for easy flavoring, processing and storage.

Fry the salt until yellow, add Sichuan peppercorns and stir-fry until fragrant, then serve. Rub the meat evenly with warm salt and put it into a basin. Place the meat on the bottom of the basin with the skin facing down and the meat on the top. Arrange the meat neatly with the skin on the top facing up and the meat on the bottom. Turn it over every 3 days. After 15 days, drain the water and hang it in the smokehouse. middle.

Smoking bacon is the most critical step. Use pine and cypress branches, add walnut shells, orange peels, a small amount of rice husks and citrus branches and other materials to smoke and bake. Continue smoking for more than a month until the meat turns brown. Only then.

The bacon smoked with the addition of cypress branches, walnut shells, orange peels and orange branches has a brighter red color and a more attractive aroma than smoked with sawdust and rice bran alone.

The reason why Enshi bacon is delicious lies in the selection of smoking materials and the month-long fire work. Almost every home of the Tujia people in Badong, Enshi has a smokehouse, and it is a local tradition to make a batch of delicious bacon during the New Year. I have traveled to almost all the provincial capitals and many prefectures and cities across the country, but I have never seen another one like Enshi that takes ten days and a half to marinate and then a whole month to smoke the bacon. This is also the secret to the deliciousness of Enshi bacon.

When I eat bacon in the past two years, local friends always help me at the end of the year, from selecting the pigs to the finished product. If you cook too much, hang it on the stove of the Enshi folks. The bacon tastes better on the stove.

The only answer to this question is this: People everywhere like local bacon. Pujixin, a native of Sunshine Mountain, likes bacon from the local Dabie Mountains the most.

The hilly area of ​​Guangshan County has a subtropical climate, rainy weather, four distinct seasons, and high air humidity. Local bacon is produced in the five southern counties of Xinyang, neighboring Anhui and Hubei, and further south in Jiangxi. The flavor is the same in a large area because it is made in the same way.

Historically, every year in the twelfth lunar month, every household would kill the fat pigs that had been fed for a year, which was called "killing the New Year pig." A part of the pig's meat is given to relatives, and the rest is marinated into bacon to be eaten during the rice-planting season next year. The method is very simple: when killing a pig, the butcher cuts all the meat into long pieces, about 3 kilograms each. Put these long pieces in a large basin, add a layer of meat and sprinkle a layer of salt, and then leave them there without moving. Take it out after three days, put each piece on a thin rope and hang it under the eaves. Because the air humidity is high and there are many rainy weather, it will take about 10 days to dry. After half a month, it can be taken back into the house and continued to be hung in a ventilated place. Although the whole process is mainly based on drying, the customary name is still "drying bacon". During the twelfth lunar month, acquaintances often say this: "Have you dried the bacon?"

After Puji came to Zhengzhou City, he also made It's bacon, but it just doesn't have the same flavor as the bacon from my hometown. Later I realized that the air in Zhengzhou City is dry, and the meat will dry out and fall apart after being hung out for a day after marinating, unlike in my hometown, where it takes more than ten days to be ready. The original so-called bacon requires a "curing" process. You dried it in just one day. Without the curing time and process, it would no longer be bacon, but dry meat.

The way to eat bacon is the same everywhere. It is delicious whether steamed, stir-fried or boiled. Especially when made with fresh seasonal ingredients from different seasons, the dish is most delicious. For example, the bacon stir-fried with vegetables and moss in spring, the bacon boiled eel, the bacon roasted turtle, the taste of the world.

Nowadays, online shopping is convenient. Puji has eaten bacon from various places and they are all delicious. He especially likes Xiangxi smoked bacon. The taste of rosin is very unique.

The four words "food, clothing, housing and transportation" surround us throughout our lives. No matter what festival it is, "what to eat" is the highlight. Regardless of the southeast, northwest, everyone has their own insistence on food, whether it is simplicity Whether it is "having meat for every meal" to express the simple happiness in life, or the dazzling variety of delicacies to express the pursuit of food. Eating is undoubtedly the best way for people to communicate with each other when they are together during the Chinese New Year.

Youyang, Chongqing, southwest China, is known as the "modern version of China's Peach Blossom Land". When it comes to delicacies in Sichuan and Chongqing, people will naturally think of chili peppers, Maoxuewang, and hot pot. It seems that the people of Sichuan and Chongqing will not eat without some spicy food. In fact, there are many non-spicy dishes in Sichuan cuisine, especially when entertaining relatives and friends during the New Year. You can't be sure that everyone who comes to your home can eat spicy food. Spicy food is not edible, but spicy food is OK. In the southwestern provinces, it is best to entertain guests during the New Year. What is often served is a dish of bacon.

Bacon and sausages are available in many places across the country. However, Chen Xiaoqing, the director of "Bite of the Tongue", specially selected the Youyang flavor. This peach blossom garden is home to the largest number of Tujia people in the country, and their obsession with bacon ranks first among the 56 ethnic groups in the country. In the past, people made bacon simply because there were no refrigerators in the old days to ensure the freshness of the ingredients. They could only preserve the food by salting and roasting.

Pigs that have been raised for a year are slaughtered in winter, and the meat obtained at this time is the fattest. Because the temperature is low enough and there are few bacteria in the air, the bacon acquires a unique flavor during the process of pickling, roasting, and air-drying. Over time, the name of Tujia bacon has spread all over the country.

The key to marinating bacon is frying the marinade. Youyang people grind pepper, star anise, cinnamon and other spices into powder, add fine salt and stir-fry in a pot while the heat is still there. When the time comes, apply the powder evenly on the fresh pork. The amount of marinade, the proportion of various spices and the intensity of massage have become the key to determining the final quality of bacon.

Salt and spices not only sterilize but also penetrate the aroma into the meat, which is the source of the first aroma of bacon.

The cured bacon is hung on the beams and enters the second process. The wood for roasting the bacon is usually cedar and eucommia that can be found in the local mountains and forests, because these two types of wood have rich and lingering aroma. The aroma. During the roasting process, some orange peels and fruit shells are constantly added to the fire. The incomplete combustion of the fuel forms smoke, which lingers on the meat, making the meat not only thick and smoky, but also with the fragrance of fruity wood.

The roasted bacon can be hung on the roof beams to continue drying. When the family comes back during the Chinese New Year, it can be taken out and cooked in hot water. The black soot material on the outside of the meat skin is scraped off, washed and cut into pieces. Thin skin, at this time you can see the fat and thin red meat fiber and transparent fat, supplemented by red pepper and garlic sprouts, stir-fried with a little oil, retaining a large amount of protein in the dish, and the most essential smoky flavor of the bacon and The flavor of the meat is brought out to its fullest, and the thickness of the animal fat and the spiciness of the garlic sprouts add a touch of warmth to the cold winter.

This is a dish full of the flavor of human fireworks. It does not have the exquisite presentation in a hotel, nor the special cooking methods in theme restaurants, but it is such a simple and original cooking method that makes the Chinese New Year authentic. displayed in front of people's eyes.

There are also many kinds of bacon across the country. The most popular ones are the bacon from Hunan and Sichuan. Of course, there are also bacon made in Guizhou, Hubei, Chongqing, southern Shaanxi and Gansu, etc. of habit. The method of making bacon is different in each place, so the taste is also different.

I am from Zhangjiajie, Hunan, and belong to the Xiangxi area, so the first thing I recommend is Hunan Xiangxi bacon. Of course, it is not only because I am from Xiangxi, I think the taste of Xiangxi bacon is really good. The bacon here is best made by rural people themselves, not necessarily bought outside. The taste is very good, and they are all made by themselves. The deli pigs raised by the rural people themselves do not add any harmful substances to the human body during the production process. Generally speaking, it is salt. After killing the New Year pig, sprinkle salt on the meat, marinate it for a few days, then hang it up and smoke it under a fire for a month. This production method is relatively simple. Of course, you can also sprinkle with pepper, chili and other seasonings. It tastes even more delicious.

When smoking, be sure not to use an open flame or a high fire. We usually use smoked smoke here, so it looks darker. The bacon in some places or some current bacon factories use It is smoked over an open flame. The advantage of open flame smoking is that it is more yellow and looks good. But there is a serious problem, that is, the temperature is too high, and the meat will deteriorate and produce harmful substances at high temperatures.

There are many ways to make Xiangxi bacon. It can be steamed directly, cut into pieces, or stir-fried. Stir-fried bacon is also my favorite. Boil the bacon first, then cut into pieces and stir-fry. Yes, just add chilies, onions, ginger, garlic sprouts, etc. Nowadays, bacon stewed with cabbage, bacon stewed with radish, etc. are all very delicious in winter, and the most famous Sanxiaguo in Zhangjiajie is also available.

Does anyone like and want to eat Xiangxi bacon?

As far as I know, Hunan, Hubei, Guizhou, Sichuan and other places have the custom of curing bacon. In terms of taste, I personally like the traditional slow-smoked bacon and duck in eastern Hunan. In rural areas, there is a custom of roasting fires in winter. After farmers kill pigs in winter, they put the fresh pork in a pottery, mix it with salt, pepper, etc. and marinate it for about a week. Then it is dried outdoors for a day or two and then hung on the stove or stove. It is smoked and roasted for about a month. The bacon smoked in this way has a golden appearance, crystal clear meat, and a delicious aroma.

Every year after the beginning of winter, Hunan enters the smoking and roasting season. When you walk into a farmhouse, cured meat is indispensable on the table. The freshly baked bacon is oily but not greasy and fragrant, making it a good dish to go with wine.

1. Bacon in Sichuan

Bacon is made all over Sichuan, and every household has to make it in winter. They buy fresh leg meat and pork belly, clean them, and stir-fry them with salt. , add five-spice powder and peppercorns after it cools down. The seasoning powder produced in this way will be more fragrant. First, smear the pork evenly with white wine, then rub the meat evenly with the prepared seasoning, hang it in a ventilated place, and light cypress branches, After adding some dried fruit shells and lighting them, place the marinated bacon on top to smoke and color it. The bacon produced in this way will be very fragrant.

2. Hunan bacon

The cooking method of Hunan bacon is basically the same as that of Sichuan. Smoked bacon is also eaten, but in the eating process, Hunan people like to steam it, add tempeh, Tea oil, add bacon, and steam until cooked. Steam bacon, sausages, cured fish, and cured chicken at the same time. The effect of steaming cured meat is better.

3. Hubei bacon

Hubei bacon is actually a style of air-dried meat. It does not need to be smoked. After the bacon is marinated, put it in a ventilated place to let it dry naturally. The bacon that comes out is full of flavor and can be stewed, fried or roasted.

Bacon is made in many places in our country, mainly pork, but also chicken, duck, goose and donkey. As far as cured pork is concerned, cured foods from Sichuan, Chongqing, Yunnan, Guizhou, Hunan, Anhui, Guangdong and other places in my country all have unique flavors, and the ham from Jinhua, Zhejiang is also unique.

As far as personal taste preferences are concerned, I personally like Yungui, Sichuan, Chongqing and Hunan Hui style bacon, which is either smoked or wind-blown. It is characterized by its strong flavor, mellow texture, and oily meat.

My hometown makes air-blown bacon. Although the most famous bacon in Chongqing is smoked, I still love air-blown bacon the most. Fengchui bacon is probably salt meat originating from Anhui, and may have been brought by immigrants in the late Ming and early Qing dynasties.

In the twelfth lunar month, the New Year pig is killed, the pork cut into long pieces is placed in the furnace (the kind of vat that Sima Guang smashed), marinated with salt for 5-7 days, and then hung directly after taking it out. In a ventilated place under the roof beams. The walls of old rural buildings in Chongqing are not sealed. They are usually made of bamboo strips near the roof beams to provide ventilation and light.

After blowing for about a month, the fat begins to change from white to golden yellow. At this time, the salted flavor is really stimulated. If you eat it before and after the Qingming Festival next year, it will be even more delicious. Remove the bacon, sear it over firewood until the oil is released, wash it with rice water, add water to stew, slice and fry the kohlrabi or cut it into thin slices and steam it until it is hot. It is most comfortable to eat with rice.

Don’t throw away the stewed meat soup. It’s also delicious when used to cook some vegetables or noodles. The wax oil soup is fragrant and hot, and has a strong salty flavor. It just replenishes the oil and sweat lost during manual labor.

In this upcoming bacon season, the question of "where is the best bacon across the country" is, in my opinion, a topic of great conflict between local customs. The reason is too simple, that is, everyone My heart has long been imprinted: the bacon in my hometown is the best!

The lean meat of the bacon in my hometown is pink and the fat is translucent. Whether it is cooked by steaming or stir-frying, it tastes particularly sweet and fragrant when you eat it.

The bacon made from Guangxi Bama fragrant pig has bright-colored skin and a milky yellow color. The pig skin is crispy and the meat is sweet and fragrant. It does not feel greasy when you eat it. This can be regarded as a major specialty in Guangxi’s bacon industry. feature.

The bacon in Nanning, Guangxi is also unique: the bacon is dry and consistent, the meat is bright, the fat is transparent, the lean meat is particularly sweet and the flavor is rich.

The bacon in Baise, Guangxi is quite special in my opinion. The pig skin must be burned first to make it golden brown (otherwise it will not be edible), then washed with warm water several times, sliced ​​and cooked before eating. , the fat meat feels crispy, the lean meat is particularly fragrant, and the cured flavor is very rich.

Regarding the bacon in Guangxi, I believe that in this multi-ethnic area, the flavor of bacon must be different in many places. Now I have talked about the characteristics of bacon in four places.

As for Cantonese bacon, I have only eaten it once at Qianerbao Company in Foshan. It gave me the impression that it is golden in color, transparent in fat, delicious in texture, and has a very suitable flavor of bacon.

In short, I think no one can know all the characteristics of bacon from all over the country, so I can only write down what I know for your reference.