Fujian Mingxi Dried Meat is a Hakka-style food with a long history and a reputation of over 500 years. It ranks first among the "eight dry fields in western Fujian" and enjoys a good reputation at home and abroad. It is a selection of fresh pig hind leg lean meat, which is made by slicing, pickling, charcoal fire and other traditional techniques, superior seasoning and careful baking.

Menu Name: Mingxi Dried Meat

Gourmet: Fujian cuisine

Production materials:

Ingredients: pork leg (5000g)

Seasoning: yellow rice wine (10g), garlic (15g), spiced powder (6g) and salt (8g).