Which part of Chinese cuisine has the best bacon?

Recommendation 1: Sichuan bacon.

Sichuan people like spicy, as a pepper-producing Sichuan, Sichuan bacon sausage unique flavor is "spicy".

No spicy Sichuan is not happy, the loss of spiciness is the loss of the unique taste, the loss of the taste of Sichuan.

The taste is a taste called "Sichuan" that has been winding for tens of years.

How did this delicious taste of color, fragrance and flavor come about?

It must have its own special features when making bacon, Sichuan people are extremely exquisite when making bacon.

1, select high quality and tender pork, hind leg meat, fat and lean evenly.

After choosing a good fat and lean meat.

2, using the finest pepper, star anise, and other spices, bacon's savory flavor with the accumulation of years more and more mellow. Make the meat fully flavored. It tastes like authentic Sichuan bacon, with endless aftertaste.

3、After a week of natural air drying, the excess water will be evaporated. Natural wind to dry out the excess water, to make sufficient preparation for the rest of the smoke.

4, the material of the smoked meat is also delicate, Sichuan bacon with green cypress branches, cypress leaves are extremely dense, the smoke is strong after ignition, the meat hanging on the stove top of the wood-burning fire.

With the cypress branches slowly smoked, in the smoking process, pine and cypress burning, bacon dripping oil, crackling, more fire, as if to the meat of the wine, pepper aroma are melted into the fire, no one can refuse to change.