Chinese name
La (xī) pork
Foreign name
bacon
Main ingredient
Pork, salt
Preservative or not
No
Main nutrients
Phosphorus, potassium, sodium, fat, protein, carbohydrate
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Food Profile
Bacon is a type of Chinese cured meat, mainly popular in the areas of Sichuan, Hunan, and Guangdong, but it is also made in other parts of the south! It is called "preserved meat" because it is usually cured during the Lunar New Year.
Morphology
Smoked bacon, surface and inside the same, cooked and sliced, transparent and shiny, bright color, yellow and red, eat the taste of mellow, fat is not greasy mouth, thin is not stuffed with teeth, not only the flavor is unique, but also has the appetizer, cold, digestion and other functions. Hubei bacon maintains the color, aroma, taste, shape are good features, there is a "a cooking meat hundred incense" praise.
Smoked bacon
Features
Bacon from fresh meat processing, production to storage, meat quality unchanged, long-term preservation of flavor, and the characteristics of a long time. This meat is smoked because of the cypress branch, so the summer mosquitoes and flies do not climb, after three volts and does not deteriorate, become a unique local flavor food.
Recipes | Old Bacon
Local flavor
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Bacon is produced in both the north and south of China, with cured pork being more prevalent in the south, and corned beef being the mainstay in the north. There are many different types of bacon, the same variety, but also due to the different places of origin, processing methods and so on, and each has its own characteristics.
To raw materials, there are pork, mutton and its organs and chicken, duck, fish, etc.; in terms of origin, there are Guangdong, Hunan, Yunnan, Sichuan, etc.; because of the different parts of the selected raw materials, there are many varieties. Famous varieties of Cantonese bacon, Hunan bacon and Sichuan bacon.
Guangzhou style bacon is most famous for its preserved pork belly, which is made of pig's rib as raw material through curing and baking, and has the characteristics of strict selection of raw materials, fine production, golden color, neatly shaped, fragrant and mellow, sweet and refreshing, etc.;
Hunan preserved pork, also known as Sanshiang preserved pork, is selected from the thin-skinned, tender meat, suitable weight of Ningxiang pig as raw material, through the cutting of strips, preparation of auxiliary materials, curing, salt washing, drying and smoking six processes. And smoked six processes, characterized by red and yellow skin, fat like wax, muscle brownish red, salty and light, smoky aroma, food is not greasy;
Sichuan bacon, is the meat cut into 5cm wide strips, and then by the marinade, washing and drying, drying and made, the finished product has a red color like a fire, strong aroma, delicious flavor, rich in nutrients and other characteristics.
In addition, Henan's butterfly preserved pig's head, Hubei's preserved pig's head, preserved chicken, preserved fish, preserved duck, Guangxi's preserved pig's liver, Shaanxi's preserved lamb, preserved donkey, Shanxi Changzhi's preserved donkey, and Gansu's preserved beef.
Nutrition
1. Bacon is rich in fat, protein, carbohydrates, and also contains phosphorus, potassium, sodium and other elements.
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Specialty bacon
2. Bacon is made from fresh skinned pork, split into pieces, cured with salt and a small amount of sodium nitrite or sodium nitrate, black pepper, cloves, allspice, fennel, and other spices, and then air-dried or smoked, which has the effect of appetizing, dispelling cold, and eliminating food.