One is the board, in the process of stewing, the cured bacon is put on the top-grade camphor board, and all greasy meat is sucked away by the board, which not only keeps the meat salty but oily but not greasy. After long-term use, there are slight cracks on the board. The longer the board is used, the better, which is the same as the casserole for making clay pot rice in Guangzhou. The longer the better. The clay pot rice is delicious, and the camphor board is also delicious.

The second is fragrance. The fragrance here includes three aspects: the first is pork. Black pigs produced in Huizhou, Lantian pigs and even local pigs raised by farmers themselves are the sources of meat materials for Huizhou Daoxiang pigs, mainly because these pigs grew up eating whole grains, and their meat quality is incomparable to that of pigs kept in captivity in cities, so their meat quality is unique and naturally pollution-free. When curing pork, choose pork belly, that is, meat with moderate fat and thin, cooked but not rotten, and easy to eat. In addition, the most important step in curing pork is "drying", and the time is very particular. Generally, the pickled pork is placed outdoors on sunny days around the Spring Festival. After the sun exposure, the glistening meat gradually turns yellow and oily. In spring, when the willow leaves germinate, they are moved back indoors, blown by airflow, and slowly dried again, which not only evaporates the water in the pork to dry quickly, but also further highlights the salty flavor of the pork.