It's pine trees. Bacon is a special traditional dish, which is found in Hunan cuisine and Sichuan cuisine. Smoked bacon is a special new year's goods in Sichuan and Chongqing, and Hunan bacon is the most famous in Hunan Anhua bacon and Xiangxi bacon. Anhua bacon is big, black in color, smoked dry, fine in meat quality and delicious; Xiangxi bacon is red and bright, smoked and salty.

Fresh pork is pickled with pepper, dried pepper and cooking wine, and then smoked with cedar branches. After the bacon is steamed, it smells fragrant, fat but not greasy, thin but not stiff, and the entrance is endless.

The purpose of producing bacon is to preserve meat products for a long time, because in the past, pigs were not killed every day in rural areas and there was no farmer's market. After killing pigs in the twelfth lunar month, it is a tradition of farmers to keep meat at home for one year.

Fresh meat is cut and marinated for about 10 days, then cooled for half a month, and then hung in the kitchen affected by kitchen fumes. It turned into "bacon" after half a month. Long-term storage does not rot, wax is delicious, cooked and sliced, lean meat is brown and red, and fat meat is oily but not greasy.

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