Sichuan bacon, one of the treasures of China's vast and profound gastronomic culture, belongs to Sichuan cuisine, with clear red and white and bright colors. In the eyes of the Sichuan people, bacon has an irreplaceable status.
There are two kinds of Sichuan bacon according to the process, one is bacon made by wood fire smoke. The other is that without smoking, the cured meat is hung directly on a high place to dry, and the finished product is air-dried meat. It is eaten in the same way as smoked bacon, and it also has a unique flavor.
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Bacon is an indispensable soul food on the table of the Sichuan people's New Year's Festival, marriage celebrations and other banquets, and at any festival table, if there is no bacon, it is like there is no soul. It is enough to reflect the status of bacon in the minds of Sichuan people.
Smoked bacon is made of pork that is salt-impregnated for several days, and then smoked and dried by grain grass or cypress trees, and its unique smoky aroma is unforgettable. In the era when there was no refrigeration method, curing and air drying was the best way to store meat. Winter is here, and it's a good season for curing bacon.
Every household in Sichuan makes bacon, and they cook a lot at a time, so they can eat it until the next year. According to the traditional folk handicraft method, according to different tastes, the slaughtered fresh local pork is marinated with salt, white wine, five-spice powder, pepper and other things. Villagers in all parts of Sichuan have firewood stoves in their homes, and there are hanging racks on the stoves, and after entering the Waxing Moon, the marinated meat is hung on the hanging rack at the mouth of the stove, and the green smoke in the stove is used to rise to smoke. Some also add pine branches, orange peel, grapefruit shells and other things to the stove to smoke a special flavor. When urban residents make their own bacon, they need to prepare their own clay clay wide-mouth large vat, and when smoking, they also need to make a homemade smoking cage, grilled and cured, which is very exquisite.
Xiaobian himself is a foodie, and he is particularly fond of bacon. For air-dried bacon and smoked bacon, the smoked flavor of smoked bacon is preferred. It was a local taste, the taste of The hometown of the Sichuan people, the taste of the mother.
It is almost the New Year, and the Chinese New Year's Eve rice in Xiaobian's home must have bacon. Bacon stir-fried garlic moss, pepper stir-fried bacon, steamed bacon... And be sure to eat smoked bacon, the taste is really different.
Do you like to eat bacon? In Sichuan bacon, what do you like to eat besides bacon?