Hubei people eat bacon and sausage.

A bite of bacon is the nostalgia of Hubei people. The special delicacy of the twelfth lunar month in Chudi is dried fish and bacon. This dish is also an essential delicacy on the tables of Hubei people during festivals.

Usually after the winter solstice every year, Hubei people begin to pickle cured fish and meat. The pickling method is to add salt and pepper to stir-fry, then mix it into the fish and meat, marinate the fish and meat for a period of time, and then dry it in the sun. The cured fish and bacon produced through this process has a unique flavor and a good taste.

Hubei Specialties

Enshi, Hubei Province has long been famous for its smoked bacon. Hang the cured meat on the beam of the kang room and light the cypress branches. The smoke carries the unique aroma of the cypress and is smoked into the pork bit by bit. The cypress branches in the mountains are the key to the smoky flavor of Tujia bacon.

The next day, switch to firewood and slowly dry the meat. Pay special attention to keeping the fire low and dry slowly. The smoking process should last at least ten days, and the smoked bacon should be placed in a cool place in the house.

The outside and inside are consistent, cooked and cut into slices, transparent and shiny, bright in color, yellow and red inside, tasting mellow, fat but not greasy, thin but not clogging your teeth." This is the test for a good piece of bacon. Standard. Take a bite, and it seems like thousands of flavors burst out in your mouth, making people miss you from one year to the next.