Classifying bacon by region is probably the best way to reflect the taste difference between different bacon. There are many ways and varieties of bacon in China, but the bacon in Guangdong, Hunan and Sichuan is the most praised.
Guangdong bacon. Cantonese bacon is divided into red wax and Bai La. The traditional bacon in Foshan is mainly red wax, that is, soy sauce is added in the curing process, and the bacon has a sauce flavor and a color like amber. Bai La is popular in northern Guangdong, and the famous preserved food in Dongpo of Lianzhou is a typical Bai La. Bai La is more original and tastes fragrant.
Cantonese-style bacon is characterized by being cured with wine, so Cantonese-style bacon smells a faint bouquet, and the fat is amber and transparent, with a crisp, glittering and translucent taste, fat but not greasy. Lean meat is bright and firm, tough and elastic, and there is no obvious dent in finger pressure. The wine aroma is thick, and the more you chew it, the more fragrant it becomes. In addition to bacon, Guangdong's more distinctive bacon flavors include gold and silver liver and preserved duck run. Guangdong's classic bacon dishes include steamed bacon, boiled pork knuckle with radish, baked rice with bacon, boiled duck with taro and so on.
Hunan bacon. The climate in Hunan is warm and humid, the smoked bacon is antiseptic and storable, and the local people have also developed the eating habit of eating bacon. The most famous Hunan bacon is Anhua bacon and Xiangxi bacon. Anhua bacon is big, black in color, smoked dry, fine in meat quality and fragrant in taste; The bacon in Xiangxi is red and bright in color, smoked and salty.
Because Hunan bacon has been smoked for a long time in the production process, and many burning stumps have special fragrance, the smoked bacon is not attractive, but its taste is salty, oily but not greasy, and it is very popular among consumers.
Sichuan bacon. Sichuan bacon is golden in appearance, distinct in red and white inside, bright in color, moderately salty and fragrant, and suitable for wine and rice. Sichuan bacon preparation method According to different tastes, the slaughtered fresh local pork is salted with salt, white wine, spiced powder and pepper. In the past, all villagers and villagers in Sichuan used to burn firewood stoves with racks on them. After the twelfth lunar month, they used the residual temperature of the stove mouth to hang the marinated meat on the racks at the stove mouth, and used the rising smoke in the stove to smoke. Some villagers also added baiya, orange peel, grapefruit shell and other things to the stove to smoke into the special flavor and taste.
Zhejiang Jinhua ham. Also known as Huobi, it is one of the local traditional famous products in Jinhua, Zhejiang. It is famous for its beautiful appearance, bright meat, unique fragrance and pleasing flavor, that is, color, fragrance, taste, shape and "four wonders". The "two-headed black" pig produced in Jinhua has fat hind legs and tender meat. It takes several months to make it through the procedures of salting, shaping, turning legs, washing and drying. Strong fragrance. Easy to store and carry, it has sold well at home and abroad.
Yunnan Xuanwei ham. One of the famous local specialties in Yunnan Province, named after its production in Xuanwei. Its main characteristics are: it looks like a pipa, with only big bones and small bones, thin skin, thick flesh and moderate fat; Cut the section, the aroma is rich, the color is bright, the lean meat is bright red or rose, the fat meat is milky white, the bones are slightly pink, and it seems that the blood gas is still moisturizing. Its quality is good enough to represent Yunnan ham, so it is often called "cloud leg".
Yunnan nuodeng ham. Nuodeng natural salt well with a history of thousands of years has created the unique delicious taste of Nuodeng ham. In the documentary "China on the Tip of the Tongue" produced by CCTV, there is a 6-minute video about Yunnan Nuodeng Ham. It was this short 6 minutes that Jeannot Deng Ham became famous in an instant. Nuodeng ham, made by ingenious Bai women in Yunlong County, is one of the three famous legs in Yunnan except Xuanwei ham and Heqing round leg. It was exported to Myanmar, India, Vietnam and other Southeast Asian countries through the "Southern Silk Road" as early as the pre-Qing Dynasty.
Anhui Huizhou knife board incense. Anyone who loves Anhui cuisine should know that "the knife is fragrant". The "knife board incense" made of salted bacon is a main course for Huizhou people to entertain guests. It can be said that if you haven't eaten knife board incense, it is equivalent to not eating authentic Huizhou cuisine. Huizhou's knife board incense is made of black pigs, Lantian pigs and farm-raised local pigs produced in Huizhou, and the rich pork flavor is incomparable to feed-fed pigs. The practice of knife-and-board incense farmers is to put slices into a large iron pot for burning wood and steam them dry. The large bowls of coarse porcelain with blue edges are piled up like pyramids. The pork pieces were red and white, shiny, and the aroma went straight into people's noses. The bamboo shoots simmered with the fragrance of the knife board have both the fragrance of bamboo shoots and the rich soup of meat, which is simply more delicious than meat.
Beijing sauce meat. Beijing sauce meat, also known as Beijing-style ham, together with Jinhua ham and Guangdong bacon, is also known as the three famous meats in China, and it is a traditional famous food with China characteristics. Created in the Ming Dynasty, it was mostly made by Shandong restaurants in the early years, and Shandong people called soy sauce clear sauce, so it was called clear sauce meat.
The preparation method is to remove the pig's hind leg bone, marinate it for 7 days, then soak it in a soy sauce tank for 8 days, usually in the twelfth lunar month every year, and then air-dry it until the next spring, when oil oozes from the ham surface. Its meat is fragrant, fresh and not greasy, and can be stored for 2 years. The finished product has red sauce color, distinct shredded pork, crisp mouth, delicious fragrance, not greasy mouth, thin fat slices, crystal clear, but thin lean slices are not scattered, and the flavor is unique.
Badong bacon in Enshi, Hubei. The raw material of meat comes from the "Selenium Capital of China"-pigs that eat wild vegetables in Enshi mountainous areas. Every year in the twelfth lunar month, every farmer has to kill Nian pigs and kang bacon. Farmers salted the pork and hung it on the earthen pit of the farmhouse, and smoked it with firewood for a long time. Its taste is different from other wax products, with brown color, hard meat outside and soft meat inside, rich incense and unique flavor. Tujia people in Enshi have a special hobby for the taste of cured meat, so Tujia bacon is famous all over the country.
Guizhou Chishui Alpine Bacon. The alpine bacon in Chishui is made from pig and pork by farmers, and hung on the stove burning firewood for a long time. I don't know, it's dark and sometimes there are mildew spots. How can I eat it? When the host will process the bacon, or cook bamboo shoots or stir-fry it into Sichuan style pork, you can't help but move your index finger when you see pieces of bacon glittering and translucent, and it tastes fragrant but not greasy, but oily but not bright. That special fragrance makes you unforgettable. This kind of bacon is the most delicious from Chishui Mountain. Chishui locals also take eating a real mountain bacon as a beautiful thing.
Gansu Longxi bacon. Longxi is "the hometown of China bacon", and Longxi bacon is rated as China's intangible cultural heritage. Longxi bacon has a long history, which began in the Qianlong period of Qing Dynasty. The pigs slaughtered for producing preserved meat in Longxi mainly come from Zhangxian and Minxian, especially the Potentilla anserina pig in Minxian. Because there are a lot of wild medicinal materials in Min County, pigs raised by farmers graze in spring and are kept in captivity in autumn. When bacon curing households buy and slaughter in winter, pork is rich and lean, with medicinal properties and pure taste. Lean meat is gorgeous like hongxia, thin but not firewood; The fat meat is crystal clear as agate, fat but not greasy, slightly transparent, and the meat marinated with salt, pepper, fennel, ginger bark, cinnamon, daxiang, etc. 10 and exposed to the sun is delicious in color and unique in flavor.
Shanxi Changzhi preserved donkey meat. Famous in and out of Shanxi Province, it is a famous and special product in Shanxi Province. The traditional technique of Changzhi preserved donkey meat has the formula of "nine"; That is, the meat is cut into pieces in nine parts, soaked in nine hours, boiled with nine kinds of spices, then added with the old soup of double spiced herbs, simmered with stones for nine hours, and finally taken out of the pot for nine hours to dry. The preserved donkey meat is bright in color, tender in meat quality, fragrant and delicious, and delicious with food and wine.
Henan Kaifeng cured mutton. Kaifeng wax mutton has bright color, solid meat and slight elasticity. After the advent of cured mutton, it has been circulated among Muslims, and some people or businessmen have pushed it to the market, and most of them are workshop-style production and small-scale operation. By the Qing Dynasty, the technology of cooking preserved mutton had reached a perfect level.
Bacon is a kind of cured meat in China. Because it is usually cured in the twelfth lunar month of the lunar calendar, it is called "bacon".
In Sichuan, Hunan, Guizhou and other places in China, bacon is an essential food for holidays, especially Tujia bacon in western Hunan has a history of thousands of years, and the tradition of processing and making bacon is not only long-standing, but also universal.
But do you know where the best one is? What are the characteristics? The following tip sister will take you to understand:
First, Xiangxi, Hunan:
When it comes to the most authentic bacon, Xiangxi bacon is the most famous. Xiangxi bacon has been smoked for a long time in the production process, and many burning stumps have special fragrance. Therefore, although the bacon smoked in this way is ugly, its taste is salty and fragrant, oily but not greasy, and it is well received by consumers.
Second, Sichuan:
Sichuan people have the custom of making bacon in winter. As a Sichuan province rich in pepper, the biggest difference between Sichuan bacon and other places is that the flavor of spices is richer.
Third, Guizhou:
Autumn bacon is one of the traditional customs in Guizhou. The so-called "autumn" actually means that the smoked bacon will have the unique smoke of pine and cypress branches, which is delicious!
Fourth, Guangdong:
Guangdong bacon is characterized by being cured with wine, so Cantonese bacon smells a faint bouquet, and the fat is amber and transparent, with a crisp, glittering and translucent taste, fat but not greasy. Lean meat is bright and firm, tough and elastic, and there is no obvious dent in finger pressure. The wine aroma is thick, and the more you chew it, the more fragrant it becomes.
Five, Enshi, Hubei Province:
Badong bacon in Enshi, Hubei. Its taste is different from other wax products, with brown color, hard meat outside and soft meat inside, rich incense and unique flavor. Tujia people in Enshi have a special hobby for the taste of cured meat, so Tujia bacon is famous all over the country.
Six, Gansu Longxi:
Longxi, Gansu Province is known as "the hometown of China bacon", and Longxi bacon is also a famous traditional dish in Gansu Province. Began in the Qianlong period of Qing Dynasty, it was made by curing pork with various seasonings and then exposing it to the sun, with a unique taste.
When I was a child, bacon was the taste of Chinese New Year. When I grew up, bacon was the taste of my hometown. Is there any bacon in your hometown on the list? Come and call for the bacon in your hometown!
First of all, if bacon is delicious, you must choose good pork. Enshi black pork, bright red, fat and thin, tender and juicy, is the first-class material for bacon. The black pork alone accounts for half of the reason why Hunan and Sichuan bacon is not recommended. Good pork can be killed in seconds.
Secondly, the pork is divided into three to five Jin (or larger) pieces, which is convenient for eating, processing and storage.
Stir-fry the salt, add pepper and stir-fry until fragrant. Wipe the meat evenly with warm salt, put it into the basin, put the skin at the bottom of the basin down and the skin at the top of the basin up and the meat down, and arrange it neatly, turning it every three days, and drain it after 15 days and hang it in the fumigation room.
Smoked bacon is the most critical step. Use pine and cypress branches with walnut shell, orange peel, a small amount of chaff and orange branches to smoke and bake, and wait until the meat turns brown and red after continuous smoking for more than a month.
The bacon smoked with pine and cypress branches, walnut shells, orange peels and orange branches is brighter in color and more attractive in fragrance than that smoked with sawdust and chaff alone.
The reason why Enshi bacon is delicious lies in the selection of smoking materials and a month-long pyrotechnics. Almost every Tujia family in Badong, Enshi has a smoking room. It is a local tradition to cook a batch of delicious bacon during the New Year. I've traveled to almost all provincial capitals and many cities in China, but I've never seen a second one like Enshi, which takes ten days and a half months to pickle and another month to smoke bacon. This is also the secret of Enshi bacon delicious.
In the last two years, I ate bacon, and my local friends helped me at the end of the year, from pig selection to finished products. If you cook too much, hang it on the stove of Enshi's hometown. The bacon on the stove tastes better.
This question can only be answered in this way: people everywhere will like local bacon. Puji believes in Sunshine Mountain people and likes the local bacon in Dabie Mountain area best.
The hilly area of Guangshan County has subtropical climate, rainy, distinct seasons and high air humidity. Local bacon, five counties in southern Xinyang, neighboring Anhui and Hubei, and further south to Jiangxi, has the same flavor in a large area because of the same practice.
In history, every year in the twelfth lunar month, every household kills the fat pig that has been fed for one year, which is called "Killing Year Pig". A pig's meat, except for some for relatives, is salted into bacon to eat in the next rice transplanting season. The method is very simple: when killing a pig, the butcher divides all the meat into long strips, about 3 kg each. Put these strips in a big pot, spread a layer of meat with a layer of salt, and then put them there. Take it out after three days, put on a thin rope and hang it under the eaves. Because of the high air humidity and rainy weather, it will be dry in about 10 days, and it can be taken back to the house in half a month and hung in a ventilated place. Although the whole process is mainly air-drying, the customary name is "drying bacon". Most acquaintances meet this sentence during the twelfth lunar month: "Did you dry bacon?"
After Puji came to Zhengzhou, he also cooked bacon, but it didn't taste like his hometown bacon. Later, I realized that the air in Zhengzhou is dry, and the meat will dry up one day after it is salted, unlike my hometown, which takes ten days. The original so-called bacon is a process of "waxing". You dried it in a day. Without the time and process of waxing, it would not be cured meat, but dried meat.
The way to eat bacon is the same everywhere. It is delicious when steamed, fried and boiled. Especially, it is delicious to cook a dish with seasonal fresh ingredients in different seasons. For example, in spring, the bacon cooks moss, the bacon cooks Monopterus albus, and the bacon cooks old turtle, which is most delicious in the world.
Nowadays, online shopping is convenient, and Puji has eaten bacon from all over the country very conveniently, which is very delicious. He especially likes smoked bacon in Xiangxi, and the taste of rosin is very unique.
The words "food, clothing, housing and transportation" surround our life. No matter what festivals, "what to eat" is the highlight. Regardless of the southeast and northwest, everyone has their own insistence on eating, whether it is simply to express simple happiness in life with "eating meat every meal" or to express the pursuit of food with dazzling treasures. Eating is undoubtedly the best communication between people during the Spring Festival.
Youyang, southwest of China, is known as "the modern version of China Peach Blossom Garden". When it comes to food in Sichuan and Chongqing, people will naturally think of Chili, Maoxuewang and hot pot. It seems that people in Sichuan and Chongqing will not eat without some spicy food. In fact, there are many dishes in Sichuan cuisine that are not spicy, especially for entertaining relatives and friends during the New Year. You can't be sure that everyone who comes to your home can eat spicy food, but spicy food can, but preserved meat can. The southwestern provinces entertain guests during the New Year, and the most common dish is a bacon.
Bacon and sausage are found in many places all over the country. Chen Xiaoqing, the director of "The Tip of the Tongue", chose Youyang blindly. This Peach Blossom Garden is home to the largest number of Tujia people in China, and their persistence in bacon ranks first among 56 ethnic groups in China. In the past, people cooked bacon only because there was no refrigerator to ensure the freshness of ingredients in the old days, and food could only be preserved by salting and roasting.
Pigs that have been raised for a year are killed in winter, and the meat obtained at this time is the most fat. Because the temperature is low enough and there are few bacteria in the air, cured meat has gained a unique flavor in the process of curing, baking and air drying. Over time, the name of Tujia bacon has spread all over the country.
The key to curing bacon lies in frying the marinade. Youyang people use spices such as pepper, star anise and cinnamon to grind into powder, then add fine salt and stir-fry it in a pot. When it is still hot, spread the powder evenly on fresh pork. The weight of marinade, the proportion of various spices and the intensity of massage all become the key to determine the final quality of bacon. Salt and spices not only play the role of sterilization, but also can penetrate the aroma into the meat, which is the source of the first aroma of bacon.
The cured bacon is hung on the beam and enters the second process. The wood for roasting bacon is generally cedar and Eucommia ulmoides, which can be found in the local forest, because these two kinds of wood have a strong and continuous aroma. In the process of roasting, some orange peels and shells are constantly added to the fire, and the insufficient combustion of fuel forms smoke, which fills the air on the meat, making the meat not only thick and smoky, but also fragrant with fruits and trees.
Roasted bacon can be hung on the roof to continue air drying. When the family members come back for the New Year, they can take it down and cook it in hot water, scrape off the black ash outside the skin, wash it and cut it into thin skin. At this time, you can see the fat and thin red meat fiber and transparent fat, supplemented by red pepper and garlic sprouts, stir-fry with a little oil, and save a lot of protein in the dish. The most essential smoky smell and meat flavor of bacon are brought into full play, and the thickness of animal fat is displayed.
This is a dish full of earthly fireworks. There is no exquisite setting in the restaurant or special practice in the theme restaurant, but it is such a simple and primitive practice that the original flavor of the New Year is displayed in front of people.
There are also a lot of bacon in all parts of the country. The most popular ones are bacon in Hunan and Sichuan, and of course, some places like Guizhou, Hubei, Chongqing, southern Shaanxi and Gansu have the habit of making bacon. The method of making bacon in every place is different, so the taste is different.
I'm from Zhangjiajie, Hunan, and I belong to Xiangxi area, so the first recommendation is Hunan Xiangxi bacon, not only because I'm from Xiangxi, but also because I think Xiangxi bacon tastes really good. The bacon here is best cooked by rural people themselves, but it is not necessarily bought outside. It tastes good, and they are all made by themselves. The cooked pigs raised by rural people themselves are also made without any harmful substances. Generally speaking, it is salt. After killing the pig, sprinkle salt on the meat, marinate it for a few days, and then hang it and smoke it for a month. This production method is relatively simple, and of course, it can also be sprinkled with spices such as pepper and pepper. The taste is more delicious.
When smoking, don't smoke with an open flame or a big fire. We usually smoke here, so it looks dark. Some local bacon or some bacon factories now smoke with an open flame. The advantage of smoking with an open flame is that it is yellow and looks good. But there is a serious problem, that is, if the temperature is too high, the meat will deteriorate at high temperature and produce harmful substances.
There are many ways to cook bacon in Xiangxi. You can steam it directly, cut it into pieces, or stir fry it. Stir fry bacon is also your favorite food. First, cook the bacon, then cut it into pieces and stir fry it, and add pepper, onion ginger, garlic sprout and so on. Cabbage stewed with bacon, radish stewed with bacon and so on are all very delicious in winter, and there are the most famous three pots in Zhangjiajie.
Does anyone like and want to eat Xiangxi bacon
As far as I know, Hunan, Hubei, Guizhou, Sichuan and other places have the custom of curing bacon. In terms of taste, I personally like the traditional slow-fire smoked bacon and duck in eastern Hunan. There is a habit of keeping warm in winter in rural areas. After farmers kill pigs in winter, fresh pork is first marinated in pottery with salt and pepper for about a week, then dried in the outdoor air for a day or two, and then hung on the fire and stove for about a month. The smoked bacon is golden in appearance, crystal clear in meat quality, and fragrant and tasty.
After beginning of winter every year, it enters the smoking season in Hunan. Walking into the farmhouse, there is no shortage of bacon on the table. The freshly baked bacon is oily but not greasy, and it is a good dish to drink.
First, Sichuan bacon
Bacon should be made in all parts of Sichuan, and every household should make it in winter. Buy back fresh leg meat and pork belly, clean it, stir-fry the salt and cool it, then add spiced powder and pepper granules, so that the seasoning powder will be more fragrant. First, spread the pork evenly with white wine, then spread the meat evenly with the prepared seasoning, hang it in a ventilated place, ignite cypress branches, add some dried fruit shells, and then marinate it.
Second, Hunan bacon
The practice of Hunan bacon is basically the same as that of Sichuan, and smoked bacon is also eaten, except that Hunan people like to steam it in the process of eating. Add lobster sauce, tea oil, add bacon, steam it, and steam bacon, sausage, preserved fish and preserved chicken together. The effect of steaming bacon is better.
Third, Hubei bacon
Hubei bacon actually belongs to the style of air-dried meat. After curing the bacon without smoking, put it in a ventilated place and let it dry naturally. The bacon made in this way is full of meat flavor and can be stewed, fried and burned.
Many places in our country will cook bacon, mainly pork, as well as chickens, ducks, geese and donkeys. As far as cured pork is concerned, the cured foods in Sichuan, Chongqing, Yunnan, Guizhou, Hunan, Anhui, Guangdong and other places in China have unique flavors, and the ham in Jinhua, Zhejiang is also a must.
As far as personal taste preference is concerned, I personally like Yunnan-Guizhou-Sichuan-Chongqing-Hunan-Huizhou bacon, either smoked or blown by the wind, which is characterized by heavy flavor, mellow taste and bright oily meat.
My hometown makes wind-blown bacon. Although the most famous bacon in Chongqing is smoked, I still like wind-blown bacon best. Wind-blown bacon should be salt meat from Anhui, which may be brought by immigrants in the late Ming and early Qing dynasties.
In the twelfth lunar month, kill the pig, put the pork cut into long pieces in the hearth (the kind of hearth that Sima Guang smashed) and marinate it with salt for 5-7 days, then take it out and hang it directly under the roof beam in a ventilated place. The walls of old-fashioned rural buildings in Chongqing are not sealed, and they are generally woven with bamboo strips near the roof beams, which is ventilated and ventilated.
After blowing for about a month, the fat began to turn from white to golden yellow. At this time, the salty taste was really stimulated. If you eat it around Qingming next year, it will be more delicious. Take down the bacon, burn it with firewood until it is oily, wash it with rice, stew it with water, slice it and fry it dry or slice it and steam it. It is the most comfortable to eat.
Don't throw away the stew soup. It's also delicious to cook some vegetables or noodles. The waxy oil soup is fragrant and hot, and the salty taste is rich, which just supplements the oil sweat lost by physical labor.
In this upcoming bacon season, it seems to me that the question of "where is the best bacon in the country" is a topic of great collision with local customs. The reason is too simple, that is, everyone's heart has already been chrome-printed: bacon in hometown is the best!
The bacon in my hometown is pink in lean meat and translucent in fat meat. Whether it is cooked by steaming or frying, it feels very sweet when eaten.
Bacon made of Guangxi Bama Xiang pig has bright color, milky yellow skin, crisp skin and sweet meat, which can be regarded as a major feature of Guangxi bacon industry.
The bacon in Nanning, Guangxi is also unique: the bacon is dry and consistent, the meat quality is bright, the fat is transparent, the lean meat is sweet and fragrant, and the bacon is rich.
In my opinion, the bacon in Baise, Guangxi is quite special. First, the pig skin should be burned to be golden yellow (otherwise it will be inedible), and then washed with warm water several times. When sliced and cooked, the fat meat feels crisp and crisp, the lean meat is especially fragrant and the bacon is very rich.
Bacon in Guangxi, I believe that in this multi-ethnic area, the flavor of bacon in many places is definitely different. Now I have said the characteristics of bacon in four places.
As for Guangdong bacon, I only ate it once in Qianerbao Company in Foshan, which gave me the impression that the color was golden, the fat was transparent, the meat was delicious and the smell of bacon was very suitable.
In a word, I think no one can know all the characteristics of bacon in all parts of the country, so I can only write what I know for your reference.