Origin; Jingjiang, Jiangsu, China. Technology: To make bacon, the raw materials are strictly selected. The pure lean meat of fresh pig hind legs was used as raw material, and was deboned, cut into thin slices (about 12 per catty) and soaked in the solution of wine, vinegar, salt and spices overnight. After eating, put the pot on the fire, add the bacon and its sauce, add a little water to boil, simmer with low fire, and then collect the soup with high fire. When the wine is completely vinegar-dried, put it on with a rope, hang it in a ventilated and cool place to dry, and store it for consumption. Features: bacon is reddish in color, thin and transparent, neat in flake, sweet in salty and fresh in salty. It can be used as a cold dish at a party, as well as scrambled eggs and baked tofu. Add a little chopped green onion and sesame oil when cooking, which is delicious. (Taizhou)