Every province cooks meat in a different way. What do you think is the best place?

As the saying goes, "Pickled vegetables in light snow, bacon in heavy snow", before and after the solar terms in heavy snow, the temperature drops, and the weather becomes dry. Every household is busy pickling bacon and preparing to hoard new year's goods. Bacon means cured, air-dried or smoked meat. Can be preserved for a long time, fried and braised, and all kinds of collocation are salty and delicious. Then the way of cook the meat in each province is different. What do you think is the best place?

1. Hunan Xiangxi bacon

Xiangxi bacon is spicy, salty and fresh, with unique taste, which is deeply loved by consumers. When making bacon, it is mainly hind leg meat, and the weight of each piece of bacon is only about 3 kg to 5 kg. When making bacon, the steps of frying, salting, brewing and smoking are adopted, and the smoking time is very long. Generally, bacon takes 18 days to about a month, and it can't be eaten until the surface is golden. Compared with bacon made in many places, Xiangxi bacon takes longer to cure, so the taste of bacon will be more mellow.

2. Sichuan bacon

One of the most famous preserved meats in China, with a long history, is well-known at home and abroad, and occupies a very important position among Sichuan specialties. Bacon is an important food for Sichuanese in the New Year. It is incredible that there is no bacon in Sichuan during the Spring Festival. Sichuan bacon is divided into two categories, one is air-dried bacon, that is, bacon is directly hung and air-dried. The other is smoked bacon, which is also the favorite of Sichuanese. I was lucky enough to eat friends from Sichuan, bacon from my hometown in Bazhong, Sichuan, and children from the mountains in Bazhong, Sichuan. The bacon smoked by the pigs raised at home is delicious beyond compare. Everyone who walks out of the mountains of Sichuan will miss the taste of bacon in his hometown!

3. Gansu Longxi bacon

Gansu bacon has a history of hundreds of years, which originated in Qianlong period. In order to preserve pork for a long time, local farmers invented Longxi bacon. Compared with the bacon we often eat, there are many similarities, but when curing this kind of bacon, a lot of materials are used, and more than a dozen seasonings such as salt, pepper, cinnamon and big incense are used. So this kind of bacon will be particularly spicy, and it is mainly dry. So the color of this bacon will be very transparent, just like agate. It tastes fat but not greasy. If it is used to clip steamed bread, it is really necessary.