According to the Book of Changes-Explanations on Biting: "Being immersed in fire in the sun is called bacon." Prove that bacon has a history of more than 2 years. Bacon is a famous local product with special flavor, which was created by Tujia people and Miao people to prolong the shelf life of pork. Its characteristics are: rich fat flavor, Huang Liang skin color, fire-like meat color, pleasant red color, delicious taste and rich nutrition. It has always been "bred in an inner chamber, with no one knowing her" and has extremely high development value. Hunan cuisine includes fried bacon with winter bamboo shoots, fried bacon with bitter gourd, steamed bacon (bacon, preserved fish, preserved chicken) and fried bacon with white pepper.

In ancient times, the twelfth lunar month was called the twelfth lunar month, and the eighth day of the twelfth lunar month was the Laba. Du Fu said in a poem, "The twelfth lunar month is warm all the year round, but this year it is completely frozen." Compendium of Materia Medica says that the first three snows can kill locusts and are suitable for the growth of vegetable wheat in the coming year. Because of the suitable season, Xiangxi people have the custom of smoking bacon since ancient times. Xiangxi is mountainous, rich in vegetation and rich in wood. Bacon is smoked with firewood, and its taste is mellow. However, in some places in China, the smoked bacon mostly uses chaff, peanut shells, sawdust and so on, so that the smoked bacon looks good and is golden yellow, but it tastes far less delicious than Xiangxi bacon.

Xiangxi people have their own unique techniques and techniques for making bacon. During the twelfth lunar month, people slaughtered their own pigs, and most of them were used to make bacon. People first cut the meat into pieces, weighing four or five Jin and one or two Jin. Then put salt on the meat, put it in a jar or a wooden bucket, and let the salt penetrate into all parts of the meat. Generally, it takes five to seven days to marinate, and then take the meat out, hang it in a ventilated place, and dry the water to shrink the meat, so that it can be smoked and roasted. During the twelfth lunar month, many farmers in Xiangxi dig a fire pit in the hall, and the meat is hung on the fire pit or on the stove. While burning wood for heating and cooking, the meat can be smoked, killing two birds with one stone.

Xiangxi is an extremely cold area. People in rural areas spend a long time baking fire and smoking bacon. Bacon can be stored for a long time and can be eaten in beginning of winter next year. Xiangxi bacon is ugly, but it tastes good. It is chewed in the mouth, full of saliva and fragrant on the teeth and cheeks. Steamed bacon can be eaten piece by piece. Wash fat bacon, bright and bright, put in the sun, you can see the figure, oily but not greasy. On the New Year's Eve of Tujia people in Xiangxi, the whole family gathered around the table to have a reunion dinner, and a bowl of bacon was indispensable. Eating delicious bacon, drinking a big bowl of rice wine brewed by ourselves and singing folk songs are enjoyable, and I hope that the weather will be good and the crops will be plentiful in the coming year.

ponkan: cool in nature and sweet in taste; People's cards, stomach and bladder jump through meridians, promote fluid production to quench thirst, moisten dryness, regulate stomach, induce diuresis and sober up. Indications are chest heat, thirst in the mouth or alcohol poisoning, eating less, adverse qi, and dysuria.

Ponkan has wide adaptability, high and stable yield, many superior lines (superior plants), medium tree potential, upright tree nature and small branch angle of backbone branches; The fruit is oblate and large, with a single fruit weight of 125-15g and a large fruit size of more than 25g. The fruit surface is orange-yellow or orange, and the peel is slightly thick and easy to peel. The pulp is crisp, juicy, sweet and refreshing, with soluble solids of about 15%, sugar content of 11-13g/1ml and acid content of .3g-.8g/1ml. The fruit ripens from mid-to-late November to December, and is relatively storable.

Tujia people are known as "twenty-eight, baba". Every Spring Festival comes, and at the end of the twelfth lunar month, every family will make glutinous rice cakes. According to the records of local chronicles, "Glutinous rice is as muddy as mud in a stone trough, pressed into a ball shape and shaped like a full moon. The largest one is 1 foot 5 in diameter, the ordinary one is about 4 inches, and the thickness ranges from 3 to 8 minutes. " After the small Ciba is finished, the ingenious woman who knows how to make Ciba will make a few more eight, big Ciba, ranging from three to five kilograms to more than ten kilograms. This is called "breaking the cage", which symbolizes "abundant grain" and shows the generosity of Tujia people. Playing glutinous rice Baba is a physical activity with high labor intensity. Generally, it is played by a young man, and two people stand opposite each other, rubbing first and then playing, even if it is snowy and snowy, they will break out in a sweat. Making Ciba is also very particular. Stick beeswax or tea oil with your hands, rub it first, and then press it with your hands or boards to make it smooth and beautiful. & shy;

When I was a child, a group of children liked to & on the board where Baba was pressed. On the picture, there were sorghum Baba, glutinous rice Baba, corn Baba and so on & shy;