What kind of bacon is more delicious?

Guangdong bacon. Cantonese bacon is divided into red wax and Bai La. The traditional bacon in Foshan is mainly red wax, that is, soy sauce is added in the curing process, and the bacon has a sauce flavor and a color like amber. Bai La is popular in northern Guangdong, and the famous preserved food in Dongpo of Lianzhou is a typical Bai La. Bai La is more primitive and smells better.

Cantonese-style bacon is characterized by being cured with wine, so Cantonese-style bacon smells a faint bouquet, the fat is amber and transparent, and the taste is crisp and crystal clear, fat but not greasy. Lean meat is bright and firm, tough and elastic, and there is no obvious dent in finger pressure. The aroma of wine is rich, and the more you chew it, the more fragrant it becomes. In addition to bacon, Guangdong's more distinctive bacon tastes include gold and silver liver and preserved duck run. Guangdong's classic bacon dishes include steamed bacon, boiled pork feet with radish, roasted rice with bacon, boiled duck with taro and so on.

Hunan bacon. Hunan's climate is warm and humid, smoked bacon is antiseptic and storable, and local people have also developed the eating habit of eating bacon. The most famous Hunan bacon are Anhua bacon and Xiangxi bacon. Anhua bacon is big, black in color, smoked dry, fine in meat quality and delicious; The bacon in Xiangxi is red and bright, smoked and salty.

Because Hunan bacon has been smoked for a long time in the production process, many burned stumps have special fragrance, so the smoked bacon is not attractive, but it tastes salty, oily and not greasy, which is very popular with consumers.

Sichuan bacon. Sichuan bacon is golden in appearance, distinct in red and white, bright in color, moderately salty and fragrant, suitable for wine and rice. The production method of Sichuan bacon is to marinate the slaughtered local fresh pork with salt, white wine, spiced powder and pepper according to different tastes. In the past, all villagers in Sichuan burned firewood stoves with shelves on them. After the twelfth lunar month, they used the residual temperature of the stove mouth to hang the pickled meat on the shelf of the stove mouth and smoked it with the rising smoke in the stove. Some villagers also add white teeth, orange peel, grapefruit shell and other things to the stove to smoke it into a special flavor and taste.