Qingchuan traditional handmade Lao bacon

China people love bacon as much as life, and China people look forward to the New Year as they look forward to reunion. In the long-term exploration of food in China, their love for bacon has long been rooted in their souls.

Although there are differences in bacon from different places, it is roughly the same and the production method is similar. Meat can be preserved for a long time by drying and smoking. Because of the different geographical environment and slightly different production methods, each region has created different flavors of bacon, and in the long river of time, different bacon representing different regions has been formed, which has also achieved the grand territory of China bacon.

The smell of bacon seems to be rooted in the hearts of everyone in China. They miss their hometown, their families with strong local accent and their carefree childhood. In modern life, a family's bacon is no longer as delicate as before, but each table of bacon is equivalent to an inseparable miss and reunion. As China on the Tip of the Tongue said: This is the smell of salt, wind, sunshine, time and human feelings. Sichuan hemp, Guangdong sweet, Hunan spicy, Zhejiang fresh.

Sichuan, Chongqing, Guangdong, Hunan and Zhejiang are the main producing areas of preserved meat in China. At this time, if you walk around these places, you will definitely meet bacon prepared for the New Year outside the window, and vendors in the vegetable market have already started to hang bacon for the New Year.

Chuan Yu Wei la la hun

At the end of the year, the air in Sichuan and Chongqing should smell of bacon and sausage.

Spicy is the soul of Sichuan-Chongqing bacon. Sichuan and Chongqing people are always good at grafting spicy food into various foods. Fat and thin fresh meat with a little seasoning, plus Chili noodles and Chili noodles is pure Sichuan sausage. Of course, there are also classics: ribs sausage, ribs cut into pieces, minced meat poured into casing. Under the brewing of time, waiting for a miracle to happen, tearing the bones to eat is better than a vegetarian sausage.

After eating enough meat and ribs, I had the idea of pig liver again. Cut pork liver into large strips, cut in the middle, add pork fat, marinate and dry. Although it sounds a bit "dark cuisine", the perfect combination of the two flavors after the entrance is always irresistible.

Sichuan and Chongqing are paradise for bacon. No matter where you go, you can reap the critical blow of bacon. Guanghan wrapped silk rabbit, Qingchengshan old bacon, Jianmen ham, Huangmuqixiang bacon, Qingchuan bacon, Chengkou old bacon ... If Sichuan and Chongqing people let them choose their favorite food, bacon will definitely occupy a place.

Cantonese bacon tastes sweet, small and fresh.

Guangdong flavor is less pepper and pepper, and the wine is slightly sweet. The flavor of Guangdong sausage, which is crystal clear in the sun, is also different from that of the vast areas. Slightly sweet, slightly alcoholic, smooth entrance.

Cantonese sausage has shorter binding time and stronger flavor. The most attractive way to eat in Guangzhou is clay pot rice. A bite of sausage and a bite of rice can make you forget all your fatigue.

In Guangdong, wind waxed duck is as common as bacon, preserved duck and sausage. In ancient Cantonese, the word "liver" is called "run". The washed duck run and pig run are very delicious when steamed with yellow wine. Soup is also fragrant and soft.

Hunan bacon is smoked first and then tasted.

The mysterious Xiangxi culture has also become somewhat mysterious with the attractive Hunan bacon.

After curing, cut the fresh meat into strips of 35 kg and hang it on the fireplace for smoking. After a few months, it will be bright in color and red in the face.

In addition to Xiangxi bacon, there are representatives who can take their hands in almost every place in Hunan, such as Hunan Anhua bacon, Xiangxi bacon, eighteen strange bacon, wind-blown bacon, Wang Pan bacon, Huitong Tang Huo bacon, Yanling bacon, and Yueyang butterfly bacon pig's head. ...

Low-key luxury of Zhejiang bacon

Small bridges and flowing water, blue tiles and white walls, hidden in the artistic conception of the south of the Yangtze River, are beautiful bacon in a rich land. The most familiar is "Jinhua Ham". After years of catalysis, the whole pickled pork leg has become a senior dish in everyone's eyes. Ham has accumulated a lot of essence in the curing process, and it is difficult to get the ultimate in cooking soup and cooking.

In addition to ham, there are seafood bacon that can make people shine. Ningbo seafood preserved fish (Xi Mi ng), dried cuttlefish, shrimp ... Sunlight shines through the dried fish, reflecting the sparkling sea surface more brightly.

Sichuan, Guangdong, Hunan and Zhejiang occupy an important position in the territory of bacon, and Yunnan, Guizhou, Hubei and Jiangxi are not far behind. Their bacon can be described as a drop in the ocean. Because they have more delicious things, the taste of bacon will be covered by other tastes, but it will not prevent them from emitting delicious light.

Yuntui, the world is amazing

Yunnan with dry climate in deep valleys is most suitable for nourishing delicious ham: Xuanwei ham, Nuodeng ham, Laowo ham, Saba ham, Heqing ham, Wuliangshan ham and Sanchuan ham. ...

Compared with other complicated ways of eating ham, cloud legs permeate everyone's life. It can be put into a breakfast crispy bag, made into a cloud-legged moon cake or a cloud-legged cookie, which is the best portrayal of a master among the people.

There is a special way to eat cloud legs, that is, cut them into cubes, soak them in honey for one night, and steam them in a bowl for an hour or two the next day. The sweetness of honey and the saltiness of ham show the unique flavor of Yuntui vividly.

Guizhou bacon, a sense of ceremony for the New Year.

High mountains and dense forests, terraced fields, numerous ethnic minorities, and Guizhou soil are hot and sour, which also nourishes another bacon flavor and transforms the taste of Chinese New Year into another style. Well salt in Chishui provides an important source of raw materials for smoked bacon. Until today, people in Guizhou still regard bacon as the last dish on the Chinese New Year table.

Pigs that have been kept at home for a year will be pickled in winter and then smoked. Of course, alpine cypress trees will be used for smoking. When you are ready to eat, you need to burn the pigskin in the flame first and remove the pigskin. Soak in boiling hot water and knead for more than ten times until the water becomes clear before cooking.

Another feature of Guizhou bacon is that it is mixed with the roots of broken ears, which is also a classic collocation. Of course, this may also be a favorite of Guizhou people.

Hubei bacon, Jianghu people.

When the vegetable market and roadside stalls are occupied by dried fish and bacon, everyone knows that the taste of Hubei people is coming.

Badong County, Enshi, Hubei Province has a high altitude and winter comes early. Since winter, people have started to smoke bacon and sausages. Badong bacon is particularly fragrant. After slicing, the color is bright and deep red, which is very attractive. Stir-fried with garlic and pepper that locals like, the faint smell of smoke permeates the mouth, with endless aftertaste.

In addition to Enshi, Shennongjia Bacon, Yichang Sausage and Suizhou Sausage in Hubei are all famous and have been hiding in rivers and lakes all over Hubei for hundreds of years.

Jiangxi bacon is simple and simple.

Everything in Jiangxi can be made into bacon, and sausage, salted duck, fish, pig liver, duck liver, duck heart, duck gizzard, duck wings, duck feet, duck bill, bacon, pig tongue, pig ears ... anything that can be eaten by chickens, ducks, fish and pigs can be made into bacon.

All they need to do is put the salt particles on the beam of the kitchen and wait for three meals a day for half a month. It's simple. It's simple. When the guests come, take a piece, which is full of dark lampblack. Wash it in the stream, cut it into small pieces, put it in a porcelain bowl layer by layer, steam it in a drawer, or stir-fry dried radish and taro with pepper. In the flickering firelight, drinking a few cups of freshly steamed bacon-flavored farm grain wine is the simple taste of Jiangxi people. Winter meat smells like fireworks, which is the real taste of Jiangxi bacon.

In the vast land of China, the taste of bacon almost occupies everyone's taste memory and becomes a unique representative of taste everywhere. When it comes to clay pot rice, I think of Guangdong, and when it comes to ham, I think of Yunnan and Zhejiang. The spicy sausage must be from Sichuan and Chongqing, or the smoked chicken packed in vacuum when you leave home must know that it is from Jiangxi …

Bacon flavor is the unique annual flavor in China. When the bacon smells good, you will know that the Chinese New Year is coming. This is an important moment for human reunion and a delicious hometown flavor.